06 August 2018
Bob’s Bitters feature in several recipes in Matt Whiley’s new book The Modern Cocktail published by Jacqui Small.
In an introductory quote, Michael O’Hare, of The Man Behind The Curtain restaurant said: “People who don’t like cocktails like Matt’s drinks and people who don’t like bartenders like Matt. He is creative, intelligent and driven and it’s those qualities that make him the best in the country.”
In Matt’s cocktail recipe for “Turkish Coffee” (Raki) p.191,“It is basically an espresso martini” he uses Bob’s Cardamon Bitters.
For the recipe “Lack of Faith” (Tequila) p.184, “One of my bar staff was really keen to make a drink using roasted artichokes” Matt used Bob’s Vanilla Bitters.
In the “Perfect Martini” recipe, p.112, Matt writes: “A ‘perfect’ Manhattan has an even mixture of sweet and dry vermouth alongside the bourbon, and I wanted to think about how you could create a martini in the same way.” Matt’s “Perfect Martini” used Bob’s Orange and Mandarin Bitters.
For everything Matt Whiley see: www.talentedmrfox.com
Buy The Modern Cocktail on Amazon UK.
18 May 2014
Award-winning food writer Christopher Hirst investigates the recent rise in popularity of bitters.
If you happen to have visited a cocktail bar recently, you might have noticed that the forest of spirits has been augmented by a sapling colony of much smaller bottles, often decorated with ornate, old-fashioned labels. These are cocktail bitters, customarily added in minute quantities – usually a drop or two – but making a disproportionate contribution in terms of flavour and aftertaste. In the past year or two, such potent tinctures have become must-have ingredients for top-end bartenders.
Read the full article on the Independent website.
25 November 2013
The BBC Food website investigate bitters and talk to Bob about his range of single flavours:
Bob Petrie came up with Bob’s Bitters - a range of single flavours, when the Dorchester hotel in London wanted to develop a range.
“The idea was to create ‘The Gin Experience’ serving gin with a selection of bespoke bitters. I took the idea further, making single flavoured bitters with the botanicals used in the flavour profile of gin, e.g. cardamom, ginger, liquorice,” he says.
“I enjoy a cocktail, but am not really a drinker, so I see it more as a culinary point of view,” he says.
“Palates are changing - mine aren’t as bitter as others in the market, as they are single flavours, so people like the idea of adding and mixing those with control,” he says.
Read the full article on the BBC website.
19 December 2008
London based Cocktail enthusiast Jay Hepburn runs the popular website Oh Gosh! Jay met Bob to chat about his bitters and sample the different flavours available.
Bob produces these bitters from a culinary perspective, aiming to concentrate on single ingredients that can then be used by bartenders in a controlled fashion to add specific flavours to drinks. This is a very different approach compared with traditional bitters, which usually combine many spices and botanicals to create a complex ingredient that adds an intricate mixture of flavours to a drink.
Read the full article at Oh Gosh!