5 New Bitters for Your Bar

Bitters are bigger and better in 2011


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Don't look to Bittermens for classic bitters; these are something else. The company started with Xocolatl Mole Bitters, a combination of cacao, cinnamon and spice, and built its base of bitters from there. A variety of herbs, spices and peels are steeped in taxed high-proof neutral grain spirit to create a range including combinations of citrus and chamomile; hibiscus, açai berry and long pepper; and a bitters specially formulated for tiki drinks. Since dissolving its partnership with The Bitter Truth, the company produces its own small-batch bitters now made by hand in Brooklyn, NY. Currently available: Xocolatl Mole Bitters, Grapefruit Bitters, Elemakule Tiki Bitters, Boston Bittahs, and Burlesque Bitters.

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  • Snooth User: 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

  • Snooth User: wineguy04
    262222 3

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

    Jan 25, 2011 at 2:35 PM

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