Bitters are an essential cocktail ingredient, lending a depth of flavor to drinks with just a few drops. But bitters are usually around 35% alcohol, usually to act as a preservative, and are almost the same strength as a spirit or liqueur. These three cocktails use a substantial amount of bitters, as a base spirit, rather than just a flavor additive. As you might expect, these drinks are full flavored and bitter - but definitely worth a try.
Created by NYC bartender, Giuseppe Gonzalez, this sour was one of the first to use bitters as a base spirit. Rich and spicy, the bitterness is balanced by a healthy dose of Almond Orgeat Syrup. Recipe for Trinidad Sour.
Saz Saz Gabor
A riff on a cocktail from Theo Lieberman of Lantern's Keep and Milk and Honey in NYC, this drink also uses a hefty amount of Angostura Bitters. Fruit and spice notes are balanced by the richness of Almond Orgeat Syrup in this delicious tiki sour. Recipe for The Dutchman.