Evan Mallett is hovering over some plants in a Victorian-era greenhouse in Portsmouth, N.H. Mallett, a chef at the Black Trumpet Bistro, is collecting medicinal herbs, which he infuses in alcohol to ...

For this recipe, you shouldn't use a vodka brand that you wouldn't drink straight. For the bitters blend, I soak the ingredients for two days (you can taste the bitterness when its ready). For the ...

Any bar worth its rimming salt should be stocked with at least a couple of bottles of bitters. Sure, you can make a cocktail without them, but you can also roast a chicken without salt or pepper. Like ...

Bitters, the salt and pepper of the cocktail world, have exploded in popularity over the last decade or so, with craft companies scheming up their own take on the botanical-infused booze additive.

Hellfire bitters are dark, spicy, and raring to mix with a liquor with a strong backbone. I first tasted them in The Mexican Standoff, a cocktail devised by Matt Conway, the bar manager at Absinthe in ...

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 ...

To try Derek's technique for making your own bitters at home, click here. Hunting for bitters used to be a thankless task, and if you wanted something "exotic" like orange bitters you were simply out ...

You've probably added a dash to your favorite cocktails, but what are bitters anyway? We've got the answer—plus a recipe for ...

“For so long, we’ve been able to go to the store and get whatever cheap things we want. And now people are becoming more interested in handcrafted, regional products,” says Shae Whitney, the City, O’ ...

Bitters, the cocktail flavoring agent once considered a crucial ingredient in drinks, fell out of favor after Prohibition. Though a few brands like Angostura and Peychaud's have been continually ...