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 ...

Last week I went to Lost Lake for the House of Angostura’s U.S. Cocktail Challenge Chicago regionals—a competition to determine who advances to the U.S. finals in New Orleans next week at Tales of the ...

If you were to poll bartenders and avid cocktail drinkers about the best cocktail of them all, a lot of people will respond with the old fashioned. The drink is a simple mix of whiskey, sugar, bitters ...

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 ...

In the perfect old fashioned cocktail is a quick dash or two of aromatic bitters. From one bottle of bitters you could make hundreds of cocktails, but that’s not the only way to drain the container.

You’ve got the gin and tonic down. You’re quick with a bourbon and ginger. You can sniff out a bottle at the wine shop that pretty much anyone will enjoy. And you can talk craft beer with the best of ...

Let’s say there are two kinds of cocktails. One kind tries to charm you with subtlety and nuance, each ingredient briefly highlighted on the palate before handing off to another, the whole experience ...

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 ...