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 ...

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 ...

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 ...

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 ...

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

Around the turn of the millennium, when the nascent craft-bartending community discovered vintage bar books from the 19th century, re-creating classic cocktails was a huge challenge. Many of the ...