Can’t Find the Right Bitters? Blend Your Own.
From “Angonar” in a Black Manhattan to “Banana Bread Bitters” in a Mai Tai, lean on these bitters blends to level up your next round.
- story: Kara Newman
- photo: Lizzie Munro
From “Angonar” in a Black Manhattan to “Banana Bread Bitters” in a Mai Tai, lean on these bitters blends to level up your next round.
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At L.A.’s Pijja Palace, green mango powder—a staple across Indian cuisines—is used to add acidity and flavor to N/A highballs, a Daiquiri variation and more.
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An easy-to-make solution brings umami flavor to Martinis, Margaritas, highballs and more.