Once used for medicinal purposes, today's flavor-packed cocktail bitters are spice-laden, herbal extracts that can transform a drink with a mere drop or two. As the name suggests, the alcoholic ...

Like most people, I drink bitters in cocktails or to undo the effects of too many cocktails. Recently I've been adding them to my SodaStream seltzer as a way to wean myself off LaCroix pamplemousse. I ...

Sipsmith is a small-batch made London Dry gin made in England. Ketel One is a vodka made in the Netherlands. St-Germain is ...

Lately, one Angeleno has been telling bartenders to keep adding bitters to her Champagne cocktail “until it’s the color of my prom dress.” That’s way more than a dash or two -- it takes about a ...

We all go through phases in life. Like baking sourdough bread or regrowing scallions on windowsills. Or wearing hot pants (hey, they're back!). You may have gone through a cocktail phase, particularly ...

Method: In a 1-liter glass jar or bottle with a locking lid, combine all the ingredients except the filtered water. Shake well to combine. Store the jar in a cool, dark place for three weeks. Every ...

It is theorized that humans are the only species that embraces bitterness. A sensation that once indicated poison, or danger, bitter now is embraced as one the five tastes that create complexity and ...

Raymond Snead moved to Boulder in 1978 for graduate work in computer science, a good decade before computers began creeping like thieves into the mainstream. When he wasn’t rock climbing, the Virginia ...