From your traditional cherry and orange bitters to more esoteric styles such as hop and fig, here are some new cocktail bitters to seek out.
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Celery bitters lend an enticingly vegetal and citrusy edge that plays well with traditional savory drinks (Bloody Mary, anyone?) but is also lovely with the floral notes of gin (just one dash in a martini is a revelation, and 2 to 3 dashes takes the sweet edge off a G&T), as well as the grassy, herbal undertone of tequila. Which bottles should you try? Here are my favorite brands of celery bitters.
Add a little salt, sweet, sour, and even umami to your cocktails with the tasty new bitters from Bar40.
Fernet and Cynar, Negronis and Boulevardiers—bitter amari, and the cocktails that showcase them, are all the rage these days. But to drinkers unaccustomed to those powerfully bitter flavors, a first sip can be off-putting.
If you walk into any bar, anywhere in the world, odds are high that you'll be able to count on one thing—a bottle of Angostura Aromatic Bitters ready to season your cocktail. I went to Trinidad and Tobago to see how these bitters (and the House of Angostura's rums) are made.
Using bitters as a base instead of an accent goes back awhile—look at the 1939 recipe for Charles H. Baker's Angostura Fizz and you'll also find bitters being measured out to a full ounce. In this take on a gin-based tiki drink, the spicy flavors of Angostura are right at home.
If you are interested in building a taste for the bitter drinks that are showing up in bars these days, my advice is to start slowly. Here are my recommendations, step by step.
It may be twisting the knife to say so when half the country is trapped under ice, but here in Southern California we have a certain problem when February rolls around. It's the peak of citrus season. We're simply buried right now.