Suppressor #1766
A warming mix of vermouth and amontillado, cut by bracing coffee liqueur and orange bitters.
Daily News: Cocktail Tax, Beer Briberies and Fireball Gets Fancy
Your daily dose of news and happenings from around the drink-o-sphere: - An assemblywoman in California wants to add a five cent tax to cocktails that would go towards helping developmental…
Quincentuple Your Money
Named after a song by the punk band The Lawrence Arms, the Quincetuple Your Money is Matthew Belanger's “bitter tikified mash-up of a Rome With A View and a Bizzy…
Amor y Amargo
This shoebox of a bar has one thing on its mind: bitters. Before the rest of the country had caught on to the beauty of amari and aromatic bitters, Amor…
Rosita Camba
The Rosita Camba from Restaurant GUSTU combines native spirit singani with tamarind, chocolate bitters, citrus and egg white, for a sweet-and-bitter frothy cocktail.
Hella Bitter Launches DIY Bitters Kit
The folks at New York-based company Hella Bitter are launching a new “Craft Your Own Bitters” kit, and have turned to Kickstarter to generate initial funding. “We truly love making bitters,”…
Amaro: Putrid or Pivotal?
Grub Street may call them "putrid," but Brad Thomas Parsons (our resident bitters expert) calls amari "pivotal in the current cocktail renaissance," in his latest piece on the amaro scene in…
Fleur-de-Lis
Tyler Stevens uses verjus (fresh, unfermented grape juice) in this drink, which features an entire ounce of Peychaud's bitters alongside Pierre Ferrand Ambre.
