Beloved by bartenders and cocktail enthusiasts for generations, bitters make drinks taste better. Ranging from age-old concoctions to new lively iterations, these potent potions enhance your favorite ...

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 ...

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 ...

Make vinaigrette: In a blender, process oil, vinegar, lemon juice, mustard, bitters, 1 teaspoon salt and pepper to taste until emulsified. (Alternatively, shake ingredients in a jar.) Adjust seasoning ...

If you haven’t tried Caña Rum Bar‘s boozy ice cream float, Schoolyard Crush, yet, get thee to Downtown right quick. In this decadent root beer float-style cocktail made with rum and Mexican Coke it’s ...

Method: In a 1-liter glass jar or bottle with a locking lid, combine all the ingredients except the filtered water. Shake well to combine. Store the jar in a cool, dark place for three weeks. Every ...

Cocktail Queries is a Paste series that examines and answers basic, common questions that drinkers may have about mixed drinks, cocktails and spirits. Check out every entry in the series to date. Our ...

Adapted from Broken Spanish’s beverage director Chris Chernock and lead bartender Pablo Gutierrez. Place the cinnamon sticks on a small baking sheet and bake (or toss in the skillet) until they start ...

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 ...

Something using the recipe for the Chai Tea Spiced Compote, but taking the dried fruit and putting it into a cake. I'd hate to take the relatively healthy dessert and completely ruin that- but I want ...

Brad Thomas Parsons is the author of Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. KCRW is here to provide you with local news, music discovery, and ...