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For the Spiced Chipotle Syrup, gently boil 250ml water in a pan. --- Slice 2 dried Chipotle chillies and remove most of their seeds (the more you leave, the hotter the syrup will be). --- Take the water off the heat and soak the chillies in it for 12 minutes. --- Remove and discard the chillies, then fine strain the water into another saucepan. --- Add 200g caster sugar and 0.1g sea salt, heating gently until both have dissolved. --- Add 3.5ml (approx. 3 dashes) Angostura Bitters, stir and then remove from the heat. --- Allow to cool before bottling. Store in the fridge.

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From the Knowledge Vault

Bitters non-potable? Pshaw.

Cocktails with Lots of Non-potable Bitters

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

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Recent Discussion

Re Mercy Brown, 5 minutes 3 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).