Home | Kindred Cocktails

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.
1 comment
Log in or register to post comments

Login

Recent Additions

Blueberry Tai-mmm — Light rum, Rhum Agricole, Maraschino Liqueur, Bitters, Peychaud's Bitters, Blueberry syrup, Lemon juice, Orgeat, Mint, Blueberry
CS Minty — Vodka, Lemon-lime soda, Lemon, Mint
Espresso Martini (Valentino Longo version) — Vodka, Coffee liqueur, Amaretto, Espresso, Honey syrup
The Lazarus Project — Gin, Aromatized wine, Curaçao, Absinthe, Lemon juice, Lime juice, Lime peel
Ranch Water — Blanco tequila, Sparkling water, Lime juice, Lime

Recent Discussion

Re Mercy Brown, 3 minutes 34 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).