Post #601919 by thePorpoise on Wed, Aug 10, 2011 9:46 PM

I use Angostura, Peychaud's, and orange bitters where (frequently) called for in classic cocktails.

I use a drop or two of lemon bitters where i have no fresh lemon for a drink calling for a lemon twist over the surface (like the Sazerac). I similarly use mint bitters sometimes where I have no fresh mint.

I have peach bitters that I really havent figured out a good use for.

[ Edited by: thePorpoise 2011-08-10 21:49 ]