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’ ...

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 ...

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 ...

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

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 ...

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 ...

Let’s say there are two kinds of cocktails. One kind tries to charm you with subtlety and nuance, each ingredient briefly highlighted on the palate before handing off to another, the whole experience ...

Aromatic bitters, according to our experts, are the most common and classic bitters you can get. They tend to have notes of spices and bittering herbs and are traditionally added to cocktails like old ...

This article appears in print in the April 2018 issue. Click here to subscribe. It’s astonishing how the world of cocktails has changed in the past decade. According to Seattle’s Miles “Scrappy” ...