Caputo’s is known for many things. Our exceptional cheese program, enormous amounts on craft chocolate, and our 20 years of award winning sandwiches are among them. What you may not know, however, is that we’re taking cocktails and bar menus just as seriously as we are our cheese caves and chocolate brands. Our own home bars are spilling over with the necessary and essential cocktail components. One of the most important pieces of the cocktail puzzle? Bitters.
If you’ve enjoyed a cocktail lately, there’s a good chance Dale Degroff had a hand in restoring it’s popularity. The art of the craft cocktail has slowly been revived since its near extinction from the time of Prohibition. During his time at the Rainbow Room at Rockefeller Center, Mr. Degroff helped to restore the respected position of bar-tending while also helping to resurrect America’s appreciation for the classic, balanced cocktails of decades past. After countless mixology awards, two published books, and a decade later, we can now bring a piece of Dale Degroff home with us by way of his own handcrafted bitters.
Dale Degroff teamed up with noted absinthe distiller T.A. Breaux in France to create a spiced bitters highlighting both allspice and anise with a warm backbone of many more spices. The result is an aromatic, warm concoction perfect for classic rum and whiskey cocktails. From sazeracs to rum punch, the possibilities are endless. If we had to pick just one bitters to keep on hand at home, this would be one of the top selections. What’s more, these bitters are just as useful in the kitchen as they are at the bar. Finish any grilled or seafood dish with just a dash for enhanced complexity of whip into pastry creams and meringues in the place of vanilla extract for an intriguing new take on your favorite desserts. You’ll be amazed by how often you find yourself reaching for these bitters, and we don’t blame you, we’re doing it too.