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Fee Brothers Old Fashion Aromatic Bitters
Fee Brothers Old Fashion Aromatic Bitters were developed in the mid-1950s by Jack Fee, when the Rochester, New York family business left the wine trade and committed to cocktail mixers. The Fees' story goes back to an 1840s butcher shop and a wine and liquor store opened in 1864, with 1863 printed on the label because a grandfather liked it in a limerick; through Prohibition they stayed alive making cordial syrups and altar wine, and the company is now run by Jack's children, Joe and Ellen Fee, the fourth generation. The recipe uses angostura bark, spice flavors, citrus oil and gentian in a solution of water, alcohol and glycerin, with caramel for color, and the family's own serving suggestions are the Manhattan and Planter's Punch. Cooksinfo picks out a subtle cinnamon note in the flavor. Use it the way you would any aromatic bitters: a couple of dashes in an Old Fashioned, a Manhattan, a Champagne cocktail or a whiskey sour, or in rum punches and brandy drinks. Sold in the 5 oz dasher-top bottle.
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