5 New Bitters for Your Bar

Bitters are bigger and better in 2011

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5 New Bitters for Your Bar

Last week in 5 Top Cocktail Trends for 2011, I mentioned that the latest wave of innovative bitters was poised to gain real traction in 2011.

Several people wrote in asking for more info on these products. Some are new, some are only new to wider distribution, but all are bound to add depth and complexity to your favorite cocktails. Bitters have long been the secret domain of professional mixologists, with few home bars holding much beyond your basic bitters, but the broad availability of these classic and inventive additions to the back bar are changing that. These subtle elements are finding homes in bars, home and afar, and with such a great selection of flavors and intensities there really is something for every palate out there.

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Tags: trends, Gregory Dal Piaz, slideshow, technique, bartending, bitters, drinking culture

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Comments

Chris-
Salvatori

Hand of Snooth

93847 123

Being from Trinidad, I've grown up very exposed to Angostura Bitters. I think I still use Angostura in 1 out of every 3 dishes I make - from adding to the eggs in an omelette to the marinade for meats. So much so, that I always have 3 on hand.
Adding the orange bitters is a great way to add some more depth to clear soda's (club soda, Sierra Mist, etc).

Jan 18, 2011 at 1:40 PM
wineguy04

262222 3

Peychaud's??? A requirement for every bar in New Orleans.

Jan 25, 2011 at 2:35 PM