“There are very few drinks that can't be improved by a dash of the right type of bitters,” says Josh Pearson, head bartender of Sepia in Chicago, perfuming cocktails with unexpected aromas. Those types have expanded exponentially with flavors spanning apple to chocolate, grapefruit to jerk, tiki to yuzu citron. Bartenders started the trend by making their own bitters, and now home cocktail enthusiasts are following suit (a “Build Your Own Bitters” seminar sold out at the Feast Portland festival). Or buy them off the shelf from small producers like Bittercube, Bittermens, and Bittertruth. Pictured: Robert Ferrara of the Dutch in Miami Beach creates his prizewinning English Rose cocktail, winner at New York’s Cocktail Classic.
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