BITTERS REVIVAL The Bitter Truth was established by passionate - PowerPoint PPT Presentation

•฀ BITTERS REVIVAL •฀ The Bitter Truth was established by passionate bartenders •฀ The bitters are specifically designed for recreating classic Stephan Berg and Alexander Hauck in idyllic Bavaria in drinks made true to the original recipe or for experimentation 2006. with modern cocktail creations. •฀ Their intention was to supply bar aficionados with cocktail •฀ For the Berg & Hauck’s range of Bitters only the best quality bitters that have not been seen in a century. natural ingredients are used. •฀ Both men gained experience making small batch cocktail •฀ The Bitter Truth have received multiple awards for their pro- bitters for the bars they represented. ducts and continue to innovate in their beloved bar world. •฀ For years Stephan has been collecting ancient cocktail books •฀ In 2007 The Bitter Truth started working with Haromex and authentic bitters from the late 19th and early 20th cen- Development, an independent family company established in tury, and these were the inspiration for their first choice of 1992, based in Brueggen, Germany. cocktail bitters flavors. Since 2009 Haromex is the exclusive worldwide distributor for •฀ Alexander, who is also a graphic designer, created the all of their products and the pivotal point for all market distinctive look and feel of the brand. management of The Bitter Truth. •฀ Berg and Hauck is the exclusive non-potable line of Bitters of •฀ Enjoy Berg & Hauck‘s in your favorite cocktail or mixed drink. the »The Bitter Truth Company«. They also add delicious flavor to numerous dishes like soups, salads, meats, fish, fruits, sauces, puddings and cakes.

UNIQUE PRODUCT FEATURES Dasher User-friendly packaging Good value for money: instead of dropper with excellent handling 4 fl. oz. bottle properties All natural ingredients Good grip brown glass bottle to protect against degradation caused by Macerated & percolated sunlight (no infusions with artificial flavorings!) Traditional manu- Range of 6 bitters Developed & owned facturing process based basically complements Plastic foil label by two award winning any cocktail provides clean look on authentic recipes bartenders

TRADITIONAL MANUFACTURING PROCESS After the maceration/percolation process is It’s valuable and time- As a last step the product is Only ingredients of finished the liquid is filtered and water or alcohol eventually tinged, bottled and highest quality are used consuming to produce is added to set it to its final alcohol strength labeled for Berg & Hauck’s - Berg & Hauck’s - products Cocktail Bitters. Our traditional manu- facturing process Maceration & guarantees an un- Percolation: paralleled and superior Extraction of taste. Only the best flavors by soaking quality is released to ingredients in our customers! alcohol or water Long extraction period: Maturation period: Depending on the product The product is then filled in casks the maceration process for harmonization can take up to 2 months

AROMATIC BITTERS Berg & Hauck’s - Old Time Aromatic Bitters add structure The Old Time Aromatic Bitters are bitter and tangy to and complexity not only to classic and modern mixed the taste with hints of cinnamon, cardamom, anise and drinks but also to many dishes and desserts. cloves; typical gingerbread aromas that are perfectly suited for drinks based on aged spirits like Whisk(e)y, Rum, Brandy and Tequila. BROWNIES 1/2 cup White Sugar Heat sugar, butter, bitters 2 tbsp Berg & Hauck’s - and chocolate chips until MANHATTAN COCKTAIL Aromatic Bitters melted. Mix in eggs and 2 tbsp Butter vanilla, then flour, baking 2 oz Rye/Bourbon Whiskey soda and salt. Spread in 1 1/2 cup Chocolate Chips 3/4 oz Sweet Red Vermouth greased pan and bake at 2 Eggs 3 dashes Berg & Hauck’s - 325°F for 25-30 minutes. 1/2 tsp Vanilla Extract Aromatic Bitters 2/3 cup All-Purpose Flour Stir ingredients with ice and 1/4 tsp Baking Soda strain into a cocktail glass. 1/2 tsp Salt

ORANGE BITTERS Berg & Hauck’s - Orange Bitters add structure, comple- The aroma of bitter orange peel followed by spicy flavors xity and fruitiness not only to classic and modern mixed of cardamom, caraway and nutmeg make the orange bit- drinks but also to many dishes and desserts. ters essential for the preparation of a Classic Dry Martini Cocktail. Additionally, they can also be combined with all kinds of clear and aged spirits as well as liqueurs. ORANGE JAM 3 Oranges, Section oranges and grape- Zest finely grated fruit and squeeze juice out 1 Grapefruit of the membrane. Combine 2 tbsp Berg & Hauck’s - the zest, fruit, juice, bitters, DRY MARTINI COCKTAIL Orange Bitters sugar and pectin in a pot and bring to a boil. Let it 2 cups White Sugar Gin 2 oz simmer for 20 minutes and 1 tsp Pectin Dry Vermouth 1/4 oz fill the jam in clean jars. Berg & Hauck’s - 3 dashes Orange Bitters Stir ingredients with ice and strain into a cocktail glass.

CELERY BITTERS Berg & Hauck’s - Celery Bitters were defunct for decades The Celery Bitters are very exotic and enrich cocktails and revived to please the most discriminating palate. and meals with unusual flavors of celery, lemongrass and ginger. They’re ideal for Corpse-Reviver style cock- tails like the Bloody Mary, but also go well with all kinds of clear sprits, like Gin, Vodka, Blanco Tequila and Light Rum. Furthermore they are a great addition to soups and SALAD DRESSING salads. 1/2 cup Olive Oil Whisk cider vinegar, olive BLOODY MARY 1/4 cup Cider Vinegar oil, mustard, elderflower 2 tsp Berg & Hauck’s - syrup/honey, salt, and Vodka oder Gin 2 oz Celery Bitters pepper in a bowl and enjoy 4 dashes 1 tsp Dijon Mustard it on your favorite salad. Lemon Juice 1 tbsp Elderflower Syrup Tomato Juice 1/4 oz or Honey Worcestershire Sauce, 4 oz Salt & Pepper Tabasco, Salt & Pepper Shake ingredients with ice and strain into a tumbler.

CREOLE BITTERS Berg & Hauck’s - Creole Bitters reflect the Creole way of The Creole Bitters are fully balanced: bitter, sweet and life with all its beautiful complexity and spiciness. spicy. According to the traditional Creole style, fruity and floral aromas unite with the flavors of anise, caraway and fennel and therefore make these bitters a wonderful addition to many classic and modern drinks, soups, des- serts, salads, sauces and other food dishes. CREOLE RISOTTO 4 cups Vegetable Stock Melt 1.5 tbsp of the butter 3 tbsp butter, divided in a saucepan and ad oni- PINK CAIPIRINHA 1 small Onion, finely chopped ons. Ad the rice after 3 mi- 1 cup Arborio Rice nutes, then the wine and 2 oz Cachaça 2 tbsp Berg & Hauck’s - bitters after 2 minutes. 3 dashes Berg & Hauck’s - Stir constantly, until the Creole Bitters Creole Bitters rice is done. Ad remaining 1/3 cup White Wine 1 Lime (chopped) butter and cheese until 1/4 cup Grated Reggiano 2 barspoons Cane Sugar both are melted. Parmesan Cheese Muddle lime and sugar in Salt to taste a tumbler, add all other ingredients and ice and stir.

LEMON BITTERS Berg & Hauck’s - Lemon Bitters add the liveliness and The Lemon Bitters are fresh, fruity and tangy with an freshness of lemons to every cocktail, long drink, salad unbelievably intense citrus aroma and flavorful notes of and dessert. coriander and cardamom. They’re primarily suited for drinks based on clear sprits like Gin, Vodka, Blanco Tequila and Light Rum, but also go well with many other spirits and CRÈME BRÛLÉE liqueurs. 2 cups Heavy Cream Whisk all ingredient ex- 1/3 cup White Sugar cept superfine sugar in COSMOPOLITAN 6 Egg Yolks a bowl until the sugar 1 tbsp Berg & Hauck’s - dissolves. Pour custard 2 oz Vodka into ramekins. Place Lemon Bitters 1/4 oz Orange Curaçao them on a roasting 1 tsp Vanilla Extract 3 dashes Berg & Hauck’s - pan and fill it with hot Superfine Sugar Lemon Bitters water. Bake at 300°F for 1/4 oz Lime Juice 35-40 minutes. Sprinkle 1 oz Cranberry Juice superfine sugar over the Shake ingredients with ice and top of and caramelize it strain into a cocktail glass. with kitchen torch.

JERRY THOMAS BITTERS Berg & Hauck’s - Jerry Thomas Bitters are dedicated to The Jerry Thomas Bitters include citrus and dried fruit Professor Jerry Thomas (1830-1885), who is considered aromas which unite with the spicy flavors of cloves, an- to be the most famous and important bartender of the gostura bark and cinnamon. They’re the perfect additi- 19th century. on to all cocktails based on aged spirits like Whisk(e)y, Rum, Tequila and Brandy. BBQ SAUCE 2 cups Ketchup Mix ingredients in a 2 tbsp Berg & Hauck’s - saucepan and simmer RUM & GINGER Jerry Thomas Bitters for up to 20 minutes. 1 cup Brown Sugar 2 oz Aged Rum 1/2 cup Red Wine Vinegar 2 dashes Berg & Hauck’s - 1 tbsp Butter Jerry Thomas Bitters 1/4 tsp Garlic Powder fill up with Ginger Ale 1/4 tsp Onion Powder 1/2 tsp Paprika Pour ingredients into a long drink 1 tsp Hickory Smoked Salt glass filled with ice. 1/2 tsp Pepper