Bringing bitters back

Chow.com has an intriguing post about making bitters — most intriguing is that they advise bars to make their own special brew as was done in ye olden days of cocktails, to add a local touch to everything. 

Right now I’m steeping some lime rum which I believe will turn out to be a delicious approach on the same idea. It’s based on many recipes, some better than others. On Sunday, when it’s been brewing for about two weeks — just rum, lime peels and my closet — I will add simple syrup and mint. Then, presto: ready-made mojitos, perfect for Folk Fest. I think they will be a hit. One forseeable problem is that too much peel might have found its way into the mix, which sources say will make it taste bitter. My solution: add more sugar. I’m probably just being paranoid though. It was developing a lovely green colour, but has subsequently turned olive. I take this as a sign of a more mature taste to come.

I’ll have my professional mojito tester compare the mix to the mojito popsicles currently hardening in my freezer. 

MEANWHILE, I’m also prepping another recipe for sunny day drunkenness: the fruit slurpee. Basically I will pulverize watermelon or mango and stick it in the freezer for a couple of hours with rum in my giant insulated Slurpee cup, which will function similarly to an ice cream maker. Then I will add some soda to unfreeze and presto! It’s based on an ancient family recipe that I still don’t have a copy of, for strawberry slush. However, my deductive powers are not to be ignored, and I think that this drink will be the perfect icy way to start a weekend of crazy festivalling.