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Bitters - Page 2 of 3

  • Recipe

    The Manhattan

    Spicy rye whiskey is traditionally used to make a proper Manhattan, but if rye isn't to your liking, bourbon is an acceptable and tasty alternative.

  • Article

    The Double Rainbow Cocktail

    This refreshing vodka cocktail from Fine Cooking drink blogger Camper English can be prepared one at a time or in bulk for parties.

  • Recipe

    Chi Chi Pache

    Created by Martin Cate of Smuggler’s Cove in San Francisco, this drink is reminiscent of a creamy piña colada with a hint of spice. Visit our Drinks & Entertaining page for dozens…

  • Recipe


    This drink was invented by Blair Reynolds, bartender at Thatch Tiki Bar, in Portland, Oregon. Made with falernum, a syrup spiced with ginger and clove, it gets a fiery boost…

  • Recipe

    The Old Fashioned

    The Pendennis Club in Louisville, Kentucky, lays claim to being the birthplace of the Old Fashioned. It was first mixed either by or in honor of Colonel James E. Pepper,…

  • Recipe

    Queen Bee Mojito

    Camper English uses honey to flavor this combination of three classic cocktails in one glass: the Air Mail (rum, honey, citrus, and Champagne), the Champagne Cocktail, and the Mojito. Look…

  • Recipe

    Fresh Mamie Taylor Cocktail

    The classic Mamie Taylor cocktail calls for ginger ale or ginger beer, but Thad Vogler, owner of Bar Agricole in San Francisco, uses a fresh ginger syrup made with organic…

  • Ingredient


    A bitter or bittersweet liquid used to flavor cocktails, apéritifs, and foods. It is distilled from aromatic herbs, barks, roots, and other parts of plants.

  • Article

    A Classic Comes Back

    The must-read cocktail guide for drink enthusiasts returns to print in all its glory.

  • Article

    Preserving wildlife (the edible kind)

    Buying time with foraged foods