The ManhattanOnce used for their medicinal properties in the 19th century, bitters crafted from herbs and botanicals are experiencing a resurgence in popularity in the bar scene as increasing beyond the dash of Angostura in a tried-and-true Manhattan.
“What’s really cool these days are new bitters that are flavored and actually have an alcohol potency,” says Emily Pinner, manager at Riverside Wine and Spirits. “There’s so many flavors – lemon, orange, celery – I have used them myself when cooking at home.”
People are now swapping out orange bitters for the standard Angosturo in their old-fashioned for a new twist, she says.
Celery-flavored bitters make a great addition to soup broths such as gumbo, and lemon bitters add excellent flair to a citrus chicken dish. “It gives it that extra layer of interest,” says Pinner.
Most of the new varieties are 88-proof, but since only a few dashes are added, this doesn’t make a huge difference in a cocktail’s alcohol content.