IN THE GLASS (CONTINUED)
Aromatic bitters The backbone of many classic cocktails, these bitters (like
of aromatic bitters that includes a blend of spices and botanicals offering a rich, warm, and spicy flavor profile with notes of clove, cinnamon, and gentian root. “It’s like if you’re a pastry chef and the only thing in the cabinet is vanilla extract,” says Caporale of the overuse or misconception of Angostura. While Angostura bitters are indeed iconic, they represent just one flavor among many.
Angostura or Peychaud’s) are rich with warm spices such as cinnamon, clove, and nutmeg. Best uses : Classics like Old Fashioneds and Manhattans. Citrus bitters Featuring bright, zesty notes of orange, lemon, or grapefruit, these bitters add a refreshing twist. Best uses: Ideal for light, refreshing cocktails like spritzers or margaritas. Herbal bitters Infused with botanicals like mint, basil, or chamomile, they deliver earthy and grassy flavors. Best uses : Great for gin-based cocktails or herbal teas. Fruit bitters Raspberry, cherry, or peach bitters provide a fruity accent. Best uses: Pairs well with sweeter cocktails. Spice-forward bitters Bold and sharp, with flavors like cardamom, ginger, or chili. Best uses: Adds heat to tropical cocktails like a spiced rum punch. Floral bitters Subtle and aromatic, featuring lavender, rose, or elderflower. Best uses: Adds elegance to champagne cocktails or light non- alcoholic cocktails. Unique and experimental bitters Unusual yet captivating, these may include flavors like celery, coffee, cucumber, or even smoked wood for an adventurous profile. Best uses: Perfect for adventurous creations.
Elevate a classic Old Fashioned (sugar, Angostura bitters, bourbon, and an orange twist) by smoking it. Photo courtesy Ghost Media
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