This Division Of Exhibits By Service

However, due to bomb damage to both the building and exhibits, the museum was obliged to reopen its galleries piecemeal. Redevelopments in the 1980s created exhibition space over five floors, along with the acquisition of the All Saints Annexe, a former hospital building in Austral Street off West Square. The original hospital building is now largely occupied by corporate offices. The curtain had closed on this source for help and healing. This division of exhibits by service, and by civil or military activity, persisted until a wide-ranging redisplay of the galleries from the 1960s onwards.

Whole Green Cardamom: We like to use the whole pod because the bitter husk balances well with the spicy seed. Cardamom is a member of the ginger family. We did not grind them as is the common practice but simply lightly cracked them with a hammer. Juniper Berries: We are very Gin-centric and really wanted to use a high proof gin, but because there was not one available we decided to get some juniper and make a high proof infusion and create a gin-like homemade spirit.

What do we have in the jars, 1: Milk Thistle Seed, Black Walnut Leaf, Birch Leaf and High Proof Rum (HPR). This is a modification of a recipe from Jamie Boudreau. We used equal portions of each and then filled with the HPR. 2: Apple peal and Pure Grain Alcohol (PGA).

The micro planed peels from 3 Washington Apples and fill the pint jar with PGA. 3: Cinnamon Stick, Anise Star, Clove, Allspice, Vanilla, and PGA. Once again thanks Jamie. 4: Fringe Tree Bark, Burdock Root, Milk Thistle Seed, Dandelion Leaf/Root, Barberry Root Bark, Fennel Seed, Wormwood and HPR. Sounded like a good idea.

5: Grapefruit zest and PGA. The fine zest of 2 large Grapefruits and filled with PGA. Started to turn a pinkish yellow color. 6: Orange zest and PGA. The fine zest of 4 navel oranges and filled with PGA. 7: Juniper Berries, Dandelion Leaf/Root and Rye. We think the earthiness of the Dandelion will work well with the spice of the rye and the pine treeiness of the Juniper.

8: Wormwood and HPR. The really bitter wormwood and the smooth rich rum should play well. 9: Juniper and PGA. We will use this to try and make a high proof gin of sorts. The thought is that after the infusions is done with can add it to an 80 proof gin and get something in the ballpark of 130 proof without watering down the gin flavor. 10: Cherry Pits and Rye.

This is a complete experiment we will keep you up dated. 11: Quassia and HPR. 12: Star Anise, Wormwood, Fennel and Rye. Absinthe meets Rye Whisky. 13: Nugget Hops and Rye. This is the nastiest looking thing ever, it looks like dark green vomit but it smells like a spicy hoppy IPA.

So we have high hopes. 14: Cardamom, Peppercorn, Burdock, Allspice, Lavender, Cinnamon and HPR. This was Robert’s home bitter combination. 15: Lemon Zest and PGA. The fine zest of 6 lemons and a fill of PGA. 17: Coriander, Peppercorn, Vanilla, The peel of 2 navel Oranges, The peel of 3 lemons and Rye. The best flavors of Kevin’s favorite Belgium beers and rye, yummy. 18: Hibiscus Petal and PGA.

We’ll keep you posted on how these turn out. When completed, we plan to blend various jars together and tinker with tons of different recipes. We have been infusing the spirits for about two weeks now, so we are around halfway there. We are also trying to track down a charred barrel so that we can barrel age these bitters for even more complexity. So, no unlike a classic Jordan baseline move, these bitters aren’t going to be quick and instantly gratifying. This process takes time and dedication, but every great cocktail does.

Until then, we will just stick to the available brands, after all, we can still make a killer Manhattan and that’s certainly enough to live off of. This post was written by Robert Heugel and Kevin Floyd. You can try these bitters at our bar. This entry was posted on Saturday, July 26th, 2008 at 10:51 am. It is filed under Bitters, Cocktails and tagged with Bitters. You can follow any responses to this entry through the RSS 2.0 feed.