We can't stop when it comes to things that fizz, sparkle, and pop, but we don't have a bottomless bank account. So when we reach for the value choice sparkling wine, we often also reach for a modifier to jeuje it up.Read more →
Bitters are intimidating as hell. I mean, we get overwhelmed when 24 types of jam are put in front of us – and everyone knows what to do with jam. The most common reaction to the shop's 200 bitters tends to be something along the lines of “where do I start, but also what do I do with them!” It doesn’t help that finding recipes calling for something other than Angostura is actually pretty hard, oh and if you do find something, it probably calls for bottles you don't have at home. So what to do?Read more →
- Peychaud’s is the classic bitter that pushes licorice root to the fore. It is also unique among aromatic bitters for its tart and fruity flavors, with lots of rhubarb-like vegetal twang and the sweet juiciness of cherry candy. There is some spice, mostly clove, with a pop of saffron and orange zest before a long and moderately bitter gentian finish.
- Aromatic bitters tend to be a mix of baking spice, licorice, fruit, and bitter notes. While some brands will push one of these aspects to the fore, Angostura bitters keep things pretty balanced. Clove, nutmeg, allspice, cardamom, and a touch of cinnamon represent the baking spice angle, and while there’s a recognizable licorice note, it doesn’t dominate. A sweet and sour tamarind-esque fruit flavor shows up next, with a woody, slightly bitter flavor rounding things out
Even the Bitters + Bottles team, some of the most dedicated booze enthusiasts in all the land, balance out the cheer-filled holiday season with a few extra rounds of NO-ABV drinks come January. In the interest of full disclosure, we've compiled a dossier of some of our very favorite buzz-free beverage enhancers.Read more →