Bitters

There's no thread on these, is there?

I like rubbing a drop between my palms like Mr. Miyagi.

My girlfriend is a great appreciator of them. To the point where she bought me a bottle of Angustora to have on hand in case of emergencies, nearly all being cocktail related.

I have quite a few varieties at home but tend to stick to Angostura out of habit / mild nationalism. I use it for cooking more than drinking though. Wouldn't make tomato pasta or pizza sauce without it.

Orange bitters apparently good with chicken too.

Fee Brothers' mint and rhubarb ones come in handy for cocktails occasionally. Have a frankincense one but have yet to really work out what to do with it.

Have discovered just how much depth celery bitters can give certain cocktails ... and not just bloody marys.

I always toss in several extra dashes of angostura in any cocktail recipe that calls for it

angostura in seltzer is a key to my next-mornings

my friend edited the really sick cocktail book about bitters, entitled bitters. she knows a hell of a lot, in case there are qs around here!

Love. That. Book.

Well if you wouldn't mind linking this fine book via Amazon or whatever

My only problem with it is that I'd have to break the bank just to make one-tenth of the recipes listed in there.

The way this thread is going, I feel like the next logical step is to start sharing Latin American cocktail recipes; e.g., variations on Pisco Sours.

Damn, if there is one thing I love, it's Peruvian cocktails.

see this excellent thread:

in the 2k10 i am learning to make cocktails. this is my mixology thread

I recently fell in love with the grapefruit one, we use it in palomas and it is so good

Will do.

grapefruit bitters excellent in g&ts too