Post #607906 by Kahuna Kevin on Sat, Sep 24, 2011 2:59 AM

I use bitters quite often in my cocktail books. Sometimes they're the missing link, and other times they're the final ingredient that breaks an otherwise great drink. The key is to mix ingredients in small quantities, taste and proceed. One method I use to choose bitters (and other ingredients) is to put a small amount of an ingredient on my palm/thumb, sip a drink and taste the bitters. You can usually tell if it's the right or wrong choice before adding a dash (or more) and completely wrecking a cocktail.

Bitters (and other herbals) I prefer and use in my cocktails are Peychaud's, Regan's Orange Bitters No. 6, Angostura (original recipe), Fee Brothers (original recipe), Fee Brothers (plum), Fernet Branca, Jagermeister, Campari, Underberg, Solerno Blood Orange Liqueur, Becherovka Carlsbad Liqueur, Antica Vermouth, Grey Poupon Dijon Mustard, Balsamic of Modena... to name a few!

[ Edited by: Kahuna Kevin 2011-09-24 03:46 ]