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Cooking With Bitters: Not Just for Cocktails Anymore

MANY COCKTAIL aficionados I know have a problem: that slow-growing swarm of tiny bottles on our bar carts, each one nearly full of bitters. And not just the usual suspects like Angostura or Peychaud’s—any self-respecting cocktail nerd will have rhubarb and celery and lavender bitters too. Used only a dash or two at a time, these artisanal tinctures could easily last well after you move into a new age demographic. Even the Angostura is probably looking a little long in the tooth.

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