Bitters 101


My October column for Culinate is an introduction to bitters, with notes on the Old-Fashioned, the Mexican Train cocktail, and a drink from Neil Kopplin that uses an entire ounce of Peychaud’s. Check it out here.

[Photo from Culinate.]


  1. Jake B. says:

    Good Article, I actually saw a posting about the idea of “a boatload of bitters” on Boudreau’s site “Spirits and Cocktails” a couple of years ago and if you get a chance you should definitely check them out in the archives. In fact, I think he even did a pousse cafe shot with angostura being one of the main ingredients for the St. Germain event. One of the best use of angostura for me though is turning crappy diet colas into something a little more tolerable to consume (when you drink great NW micros you have to skimp on calories somewhere else in your diet).

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