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Many of the definitive cocktails from both vintage and modern times are held together by non-potable bitters - infusions of various barks, roots, spices, and other flavoring agents that were traditionally developed as medicine. Before Prohibition (but after the cocktail had been well-established), this usually meant Angostura, Peychaud's, Boker's, or orange bitters, which were key ingredients in drinks like the Manhattan, the Sazerac, and - despite what Winston Churchill said - the Martini.

Trinidad Sour

Read more about Bitters non-potable? Pshaw.
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Recent Discussion

Re Mercy Brown, 27 minutes 32 seconds ago zebraqw commented:
Used Cointreau. Loose the simple.
Re Campfire Sour, 2 days ago hypoxic_ commented:
Its got promise, but agree that the Sfumato dominates a bit too much. Maybe try using less and more of everything else.
Re Atta Girl, 3 days ago drinkingandthinking commented:
This was a "whoa!" after first swallow. I used Cocchi di Torino which probably did a lot to change it, but my grenadine was made with pomegranate syrup so it was a bit tannic and I think that balanced it out a bit. It was good nevertheless.
Re Asylum, 3 days ago drinkingandthinking commented:
This is interesting, but I made it 1 1/2 gin, 3/4 herbsaint, 1 bsp grenadine and dash of orange bitters. Otherwise I found it basically a licorice martini. My approach softens it, but I wonder if old tom would work better.
Re The Mary Pickford, 3 days ago drinkingandthinking commented:
This is actually pretty great if you up the maraschino to 1/4 and 1/2 grenadine if you use tart homemade grenadine (made mine with pomegranate syrup).