Here's what you need to know about using bitters to make better drinks. Maksym Fesenko / Shutterstock If chefs rely on a proverbial spice rack to make their food more flavorful, then the bartenders’ ...

Lately, one Angeleno has been telling bartenders to keep adding bitters to her Champagne cocktail “until it’s the color of my prom dress.” That’s way more than a dash or two -- it takes about a ...

Once used for medicinal purposes, today's flavor-packed cocktail bitters are spice-laden, herbal extracts that can transform a drink with a mere drop or two. As the name suggests, the alcoholic ...

I have about seven bottles of cocktail bitters on my bar cart, but I really only use two—Angostura and orange—when making cocktails. It’s not that the other flavors are bad, it’s just that I rarely ...

It is theorized that humans are the only species that embraces bitterness. A sensation that once indicated poison, or danger, bitter now is embraced as one the five tastes that create complexity and ...

Method: In a 1-liter glass jar or bottle with a locking lid, combine all the ingredients except the filtered water. Shake well to combine. Store the jar in a cool, dark place for three weeks. Every ...

Make vinaigrette: In a blender, process oil, vinegar, lemon juice, mustard, bitters, 1 teaspoon salt and pepper to taste until emulsified. (Alternatively, shake ingredients in a jar.) Adjust seasoning ...

Sipsmith is a small-batch made London Dry gin made in England. Ketel One is a vodka made in the Netherlands. St-Germain is ...

In the perfect old fashioned cocktail is a quick dash or two of aromatic bitters. From one bottle of bitters you could make hundreds of cocktails, but that’s not the only way to drain the container.