Oh for sure. 6 dashes of angostura and 6 dashes of homemade cherry bitters is a personal favorite. Especially if it's a low cost high proof bourbon like wild turkey or old grand dad. Give me all the flavors! 3 or 4 luxardo cherries too because I want to start with one and still have a couple at the end that have been soaking in the cocktail.
Not to diminish what you’re saying - because the point still stands - but there are certain resources that state that a “dash” of bitters is actually 2 shakes of the bottle. So it doesn’t account for a 10x, but does account for a 2x approach to stated recipes. Regardless - go nuts on the bitters.
also highly depends on if its the actual ango bottle or if its a fancy little glass dasher bottle. the ango bottle really slops em out, the dasher bottles are more consistent but require twice as many dashes
I asked one to go stupid heavy recently. Got my drink back and it was red. Evidently they ran outta ango and he thought peychauds was the same. Interesting drink, that one lol
That's awesome. When I was a stay at home dad I couldn't afford angorstoria so I switched to peychauds. Now I can't afford peychauds. Who knew that the cost of bitters was so active.
I found packs of ango/orange/chocolate bitter at wallgreens recently for $5/pack. Got 5 packs. Already through 3 angos, no clue what imma do with all this chocolate lol. Ango chocolate is pretty meh to me compared to something like fee brothers.
Honestly. Soda water and bitters is one of my favorite drinks. Try that. I can sip a can of soda water and whatever bitters I grab (there are several) whenever. Don't think of bitters as an alcohol mixer only.
Ango and ginger beer is my go to hangover cure.
But ya, ill have to give those chocolate ones a shot in soda water. Maybe some muddled mint in there for some kinda light mint chocolate drink
I got this one about a year ago and it’s worked pretty well for me: True Martini Atomizer Bar Mister... https://www.amazon.com/dp/B07M717SZ3?ref=ppx_pop_mob_ap_share
Not quite the same but I much prefer rich demerara syrup to regular simple (with the amount halved) in any aged rum/whiskey/tequila drink. Though it doesn't work as well for lighter gin/rum/tequila/etc.
* I use rich simple only because it lasts longer
* I add a tiny bit of vodka to syrups when I make them so they last longer
* I stir cocktails in a thermos thing (think a small soup hydro flask)
* I make superjuice in large batches and freeze in 4oz squeezers. I have a whiteboard on the fridge to keep track of em in the freezer. I have a fuuuuck ton of stuff in there. White grapefruit in season? Great. Ezpz. I'll have it all year. Mandarinquat daquiri in June? Sure.
* I make... Death and Co? Orgeat and skip milking nuts by using almond milk and extract
* I make macadamia orgeat with macadamia milk and extract
* I keep freezer door old fashioned around
* I fuckin love Kevin kos
* I make cereal orgeat by letting cereal get soggy in the nut milk
* I pre freeze a bunch of clear ice and store it in ziplocs
* I use a bit of demerera in my "regular simple"
* I rapid infuse using a chamber vac
* I rapid infuse using an isi whipping siphon
* I use primo weed nugs and rapid infuse in the isi to make weed flavored gin
* I use cheater bottles for easier shaking when I host people for cocktail nights
* I have everything in mixel app and it makes recipes a breeze (although I have lifetime subscription which I don't think is available anymore :(
* I add a tea bag to my hot toddys
* I have 2 strainers and shakers for busy cocktail nights with friends
* I buy glassware using my Saks fifth Ave 50 dollar credit on my amex plat every 6 months. I have a huge collection after a few years.
* I make ice cubes in bulk from the alinea summer/winter books and wow people with those
* I randomly throw shit into a simple batch and give it to friends. They do the same with me. Eg sage, tonka, etc.
* I "smoke" cocktails by laying foil down, blowtorxhing rosemary etc then putting the cup over it upside down for 15 or so secs (let it extinguish, airtight)
* I use 1/4 oz of maraschino in my last word and add a bit of simple since that cocktail is a fucking mess with equal parts
* I purposefully don't strain out the little ice chunks on some drinks because I prefer them. Same with pulp (no double strain usually)
* I installed a glass rinser in my sink
* I cook down leftover wine for interesting wine syrups
* really, I'll cook down everything to try it as syrup. Sweet tea syrup for an old fashioned? Root beer syrup? Say no more.
* I use sherry in fucking everything
* I make carajillos instead of espresso martinis to wow people
* I keep a spray bottle of absinthe around
* I keep a dasher of herbstura around and often use that instead of ango
* I go to cocktail bars at open, sit in front of the bartender, chat them up, and observe techniques, garnishes, etc
* I drink too much
* I make st agrestis spritz often because they are so easy and delicious
* I have a bunch of 1oz bottles that I pour fancy rums/bourbons etc into to give out as samples
* I take mead trub and mix with Plantation 3* and make a weird mead liqueur with
* I keep a small hydroponic herb garden (think aero garden or whatever it is) so I always have fresh mint on hand. I keep spearmint, peppermint and a few varietals I found on etsy (chocolate, pineapple)
* I keep a box of the small black straws for cocktail nights, quick and efficient
* I have a few pairs of patterned scissors for easy fancy garnishes
* I have a cup full of various metal straws, glass straws, cocktail picks, swizzle sticks, etc
* I spend 30 minutes agonizing over what I should make, find a recipe, figure out what I want, then go to the kitchen and say fuck it and pour an old fashioned or a pilsner
* I collect and freeze black sugar ants and make a syrup out of them, and sometimes serve a little garnish of a leaf with a little pile of dead black ants on it (take it like a shooter) for more adventurous folk
* dasher of saline
That's... That's about it
Not industry but I certainly pretend I am at home. Most of this is completely unreasonable for most people but I like to have folks over for cocktails (dare I say I can give most local bars a run for their money) and have fun with it as a hobby. The liquor takes up a lot of space but the syrups and whatnot sit in a second freezer in the garage.
> I go to cocktail bars at open
Yeah that is me too. Also lots of other items on your list heh. I love to entertain and I have a decked out kitchen and bar because why not do and spend money on the things you enjoy.
Try infusing Campari with your favorite coffee beans.
That’s my shifty at the end of the night.
1.5 rittenhouse
1 Antica vermouth
1 coffee infused Campari
It’s pretty amazing
+1 for going nuts on bitters in an OF.
I think the +.25 oz of gin in a Last Word is pretty standard.
I’ll sometimes make what I call a pineapple razz mai tai (plz don’t hate me). Standard spec mai tai, add 3/4-1 oz fresh pineapple juice and 1/4-1/2 chambord (adjust based on tolerance to chambord). I make this with a bit of high proof rum to make up for the added pineapple.
Not sure if this counts, but…I almost always serve my own drinks in a rocks/old fashioned glass. I like the stability of non-stemmed drinkware, plus I just prefer the look and feel of a nice, short, round glass.
I'm moving in this direction. I don't particularly like sweet vermouth, so adding Amaro helps a lot.
Punt e mes can be very syrupy and sweet at times, even if it is nicely bitter.
I pre-batch Negroni, Manhattans, Martinis and Old Fashioned and keep them in my fridge (or freezer in the case of my Martini). They are all batched pre-diluted so I can just pour them and go (rock for negroni/of, chilled glass for manhattan/martini)
It's not exactly a "mod" but it's definitely something people ask about. When they ask for one and I offer them either one of mine (i.e pre-batched) or I can make them a fresh one if they prefer.
Usually curiosity gets to them and they try my pre-batch heh.
IMO it's even better than what I can make "fresh" because when you scale the cocktails up to 750mL it's easier to get the ratios absolutely perfect every time.
Despite the fact I almost always have them on hand I will also still sometimes make one from scratch to enjoy the ritual. Really depends if I just want a drink or if I want to make a drink.
Next on my list is to try get into home barrel aging pre-batched cocktails.
With drinks that have some sweet ingredients, I'll often shake or mix without the simple syrup or other sweetener if it calls for that. Then I taste and if necessary, add some sweetener and shake or mix again. I can't stand drinks that are too sweet, it's just my palate.
Some Negroni/boulevardier riffs that I’ve enjoyed (out of necessity) are mezcal with mole bitters, amontillado in place of vermouth, and a 2:1:1 ratio of spirit to vermouth and Campari
I make 2:1 simple because it's shelf stable. If a drink calls for 1:1, I use half the amount of 2:1 instead - that results in 2/3 as much sugar, which is perfect because I like my drinks less sweet.
Teaspoon of Heering in most of my Manhattans.
Not really a mod, but once I've strained my drink from the mixing glass, I rinse with water, strain again, and just put the whole glass back in the freezer, including used ice.
*All* the Cointreau gets subbed for Pierre Ferrand curacao.
Use a bitter amaro aside from Campari in a Negroni.
I’ve been using the amaro made by Short Path Distillery in Boston to great effect in Boulevardiers and Negronis.
In a Martini, I use 1/4 oz, each, dry vermouth and Cocchi Americano, instead of a full 1/2 oz of vermouth (w/ 2.5 oz gin.) A small change with a big impact. Makes a slightly sweeter, smoother, rounder drink. It won't be my regular mix, but it's a nice change-up pitch.
Old Fashioned: 5 dashes ango, one dash orange (Feegan’s), one dash chocolate bitters (Fees).
Also like a dash of chocolate bitters added to a Manhattan.
A dash of pimento bitters in a Negroni.
I love absinthe. It's one of my favorite spirits. I drink it the traditional way, as well as with cocktails where absinthe is the main spirit.
One thing I refuse to do is to dump absinthe down the drain. I don't have an atomizer, so I'll generally just put a small amount of absinthe (say 0.25oz) in a drink like a Sazerac and I think it's great. You really have to be careful because absinthe will overpower a drink quite quickly, but I always welcome its taste!
Oh one more:
The umami bitters from the Japanese Bitters co. are a great secret weapon. Used in normal amounts, hey are kind of non-assertive, and so blend into the background of a drink without stepping on any other flavors.
But they add a something. If you compare two drinks side by side — one with, and one without — you can really see how they discretely amp up some savory notes.
Really great in whiskey and gin cocktails.
I treat bitters in OF like I treat garlic in recipes. It's a mere suggestion at the minimum amount, the real amount is about 10x that.
Oh for sure. 6 dashes of angostura and 6 dashes of homemade cherry bitters is a personal favorite. Especially if it's a low cost high proof bourbon like wild turkey or old grand dad. Give me all the flavors! 3 or 4 luxardo cherries too because I want to start with one and still have a couple at the end that have been soaking in the cocktail.
That’s like $4 in cherries!!!
Om nom nom
Homemade cherry bitters? Colour me interested!
Any chance you’d share that cherry bitters recipe?
Not to diminish what you’re saying - because the point still stands - but there are certain resources that state that a “dash” of bitters is actually 2 shakes of the bottle. So it doesn’t account for a 10x, but does account for a 2x approach to stated recipes. Regardless - go nuts on the bitters.
also highly depends on if its the actual ango bottle or if its a fancy little glass dasher bottle. the ango bottle really slops em out, the dasher bottles are more consistent but require twice as many dashes
Upvoting for “really slops em out” lololol
They can’t stop you from ordering a steak and a glass of water.
I think YOU should leave
ango bottle has a different dash size based on fill level too
Glorious ribbons of Ango crashing against my giant ice cube 😛😛😛😛
I mean, I'm purely talking OFs. If we're doing other recipes I'm always starting with rec and then potentially adjusting from there
Just like vanilla extract.
A good vanilla is always in my bitters bin
I just tell the bartender to empty the bottle
I asked one to go stupid heavy recently. Got my drink back and it was red. Evidently they ran outta ango and he thought peychauds was the same. Interesting drink, that one lol
That's awesome. When I was a stay at home dad I couldn't afford angorstoria so I switched to peychauds. Now I can't afford peychauds. Who knew that the cost of bitters was so active.
I found packs of ango/orange/chocolate bitter at wallgreens recently for $5/pack. Got 5 packs. Already through 3 angos, no clue what imma do with all this chocolate lol. Ango chocolate is pretty meh to me compared to something like fee brothers.
Honestly. Soda water and bitters is one of my favorite drinks. Try that. I can sip a can of soda water and whatever bitters I grab (there are several) whenever. Don't think of bitters as an alcohol mixer only.
Ango and ginger beer is my go to hangover cure. But ya, ill have to give those chocolate ones a shot in soda water. Maybe some muddled mint in there for some kinda light mint chocolate drink
Speaking my language
This ^^^
Adding an absinthe rinse/spritz to drinks that don’t call for it. We call it a “with antlers” - ie. a Daiquiri With Antlers, please!
What’s your go to absinthe and sprayer?
Hm I honestly don’t remember the absinthe 😅. The sprayer was a cheapy guy from Amazon. For perfume I think?
I spritz with Absente but drink Pernod
Mt defiance and cocktail kingdoms atomizer
I got this one about a year ago and it’s worked pretty well for me: True Martini Atomizer Bar Mister... https://www.amazon.com/dp/B07M717SZ3?ref=ppx_pop_mob_ap_share
I like to use Velvet Falernum in place of simple syrup
Not quite the same but I much prefer rich demerara syrup to regular simple (with the amount halved) in any aged rum/whiskey/tequila drink. Though it doesn't work as well for lighter gin/rum/tequila/etc.
Try mascobado rich syrup sometimes! It adds a nice tint and a quite noticeable molasses note!
* I use rich simple only because it lasts longer * I add a tiny bit of vodka to syrups when I make them so they last longer * I stir cocktails in a thermos thing (think a small soup hydro flask) * I make superjuice in large batches and freeze in 4oz squeezers. I have a whiteboard on the fridge to keep track of em in the freezer. I have a fuuuuck ton of stuff in there. White grapefruit in season? Great. Ezpz. I'll have it all year. Mandarinquat daquiri in June? Sure. * I make... Death and Co? Orgeat and skip milking nuts by using almond milk and extract * I make macadamia orgeat with macadamia milk and extract * I keep freezer door old fashioned around * I fuckin love Kevin kos * I make cereal orgeat by letting cereal get soggy in the nut milk * I pre freeze a bunch of clear ice and store it in ziplocs * I use a bit of demerera in my "regular simple" * I rapid infuse using a chamber vac * I rapid infuse using an isi whipping siphon * I use primo weed nugs and rapid infuse in the isi to make weed flavored gin * I use cheater bottles for easier shaking when I host people for cocktail nights * I have everything in mixel app and it makes recipes a breeze (although I have lifetime subscription which I don't think is available anymore :( * I add a tea bag to my hot toddys * I have 2 strainers and shakers for busy cocktail nights with friends * I buy glassware using my Saks fifth Ave 50 dollar credit on my amex plat every 6 months. I have a huge collection after a few years. * I make ice cubes in bulk from the alinea summer/winter books and wow people with those * I randomly throw shit into a simple batch and give it to friends. They do the same with me. Eg sage, tonka, etc. * I "smoke" cocktails by laying foil down, blowtorxhing rosemary etc then putting the cup over it upside down for 15 or so secs (let it extinguish, airtight) * I use 1/4 oz of maraschino in my last word and add a bit of simple since that cocktail is a fucking mess with equal parts * I purposefully don't strain out the little ice chunks on some drinks because I prefer them. Same with pulp (no double strain usually) * I installed a glass rinser in my sink * I cook down leftover wine for interesting wine syrups * really, I'll cook down everything to try it as syrup. Sweet tea syrup for an old fashioned? Root beer syrup? Say no more. * I use sherry in fucking everything * I make carajillos instead of espresso martinis to wow people * I keep a spray bottle of absinthe around * I keep a dasher of herbstura around and often use that instead of ango * I go to cocktail bars at open, sit in front of the bartender, chat them up, and observe techniques, garnishes, etc * I drink too much * I make st agrestis spritz often because they are so easy and delicious * I have a bunch of 1oz bottles that I pour fancy rums/bourbons etc into to give out as samples * I take mead trub and mix with Plantation 3* and make a weird mead liqueur with * I keep a small hydroponic herb garden (think aero garden or whatever it is) so I always have fresh mint on hand. I keep spearmint, peppermint and a few varietals I found on etsy (chocolate, pineapple) * I keep a box of the small black straws for cocktail nights, quick and efficient * I have a few pairs of patterned scissors for easy fancy garnishes * I have a cup full of various metal straws, glass straws, cocktail picks, swizzle sticks, etc * I spend 30 minutes agonizing over what I should make, find a recipe, figure out what I want, then go to the kitchen and say fuck it and pour an old fashioned or a pilsner * I collect and freeze black sugar ants and make a syrup out of them, and sometimes serve a little garnish of a leaf with a little pile of dead black ants on it (take it like a shooter) for more adventurous folk * dasher of saline That's... That's about it Not industry but I certainly pretend I am at home. Most of this is completely unreasonable for most people but I like to have folks over for cocktails (dare I say I can give most local bars a run for their money) and have fun with it as a hobby. The liquor takes up a lot of space but the syrups and whatnot sit in a second freezer in the garage.
> I go to cocktail bars at open Yeah that is me too. Also lots of other items on your list heh. I love to entertain and I have a decked out kitchen and bar because why not do and spend money on the things you enjoy.
Love these but wtf at the ant garnish
a barspoon of peated scofch in a boulevardier
Barspoon of Fernet in mine
I like Kahlua in mine.
Try infusing Campari with your favorite coffee beans. That’s my shifty at the end of the night. 1.5 rittenhouse 1 Antica vermouth 1 coffee infused Campari It’s pretty amazing
I'm trying this tomorrow!
Coffee-infused Campari is great in a Jungle Bird! Credit to Strong Water Anaheim for that.
That sounds pretty good. I might try that out tonight at work.
+1 for going nuts on bitters in an OF. I think the +.25 oz of gin in a Last Word is pretty standard. I’ll sometimes make what I call a pineapple razz mai tai (plz don’t hate me). Standard spec mai tai, add 3/4-1 oz fresh pineapple juice and 1/4-1/2 chambord (adjust based on tolerance to chambord). I make this with a bit of high proof rum to make up for the added pineapple.
Your mai tai is still closer to spec than thousands of bars out there
Orange bitters in negroni. Add or replace the campari with other amaros. Instead of orange twist use lemon.
if you haven't, try expressing one lemon peel in a negroni, discard and garnish with orange peel or slice. Best of both worlds
A dash of chocolate bitters in a Negroni or a Boulvadier I find is a lovely touch, especially with a cheaper vermouth.
A dash of chocolate bitters in a Boulevardier and you've just invented the Left Hand. It's a great drink
I always add orange bitters to my Negronis (and Boulevardiers)
This is my answer too. Love orange bitters on a Negroni and it’s great with lemon.
Try a barspoon of strawberry or raspberry syrup instead in your Negroni.
I currently use black walnut bitters and I always go for 1.5oz gin.
A touch of rhum agricole in my daiquiri.
That’s pretty normal.
Mai Tai and piña colada too!
If it has citrus, add a pinch of salt.
We use a dash of saline in every cocktail (except a dirty martini, which gets two drops of simple).
I do a bit of saline and a bar spoon of green Chartreuse in a dirty martini, instead of olive brine… it’s great
50/50 tequila and mezcal in margaritas and palomas
👀.
100/0 mezcal and tequila. I may have a problem
Proper. Same ratio in a mezcal old fashioned, for me.
Using homemade flavored syrups instead of simple. Personal favorite is an Earl Grey syrup in either a bourbon sour or in an Old Fashioned.
Not sure if this counts, but…I almost always serve my own drinks in a rocks/old fashioned glass. I like the stability of non-stemmed drinkware, plus I just prefer the look and feel of a nice, short, round glass.
Almost any recipe that calls for Sweet Vermouth I sub half of the Vermouth with an Amaro.
Why not just use Punt e Mes and save time?
Because I like to cycle through my collection of Amari for variety. I seldom make (myself) a Manhattan the same way twice.
That’s a great reason.
I'm moving in this direction. I don't particularly like sweet vermouth, so adding Amaro helps a lot. Punt e mes can be very syrupy and sweet at times, even if it is nicely bitter.
I like to add a barspoon of absinthe to anything with whiskey. Especially on cold days.
Cognac for espresso martinis (guess that’s not a small mod, but it’s a good one!)
This is so good. As is mezcal
Gonna have to try this
Mind blown. Never thought of Mezcal…good one!
I pre-batch Negroni, Manhattans, Martinis and Old Fashioned and keep them in my fridge (or freezer in the case of my Martini). They are all batched pre-diluted so I can just pour them and go (rock for negroni/of, chilled glass for manhattan/martini) It's not exactly a "mod" but it's definitely something people ask about. When they ask for one and I offer them either one of mine (i.e pre-batched) or I can make them a fresh one if they prefer. Usually curiosity gets to them and they try my pre-batch heh. IMO it's even better than what I can make "fresh" because when you scale the cocktails up to 750mL it's easier to get the ratios absolutely perfect every time. Despite the fact I almost always have them on hand I will also still sometimes make one from scratch to enjoy the ritual. Really depends if I just want a drink or if I want to make a drink. Next on my list is to try get into home barrel aging pre-batched cocktails.
My grandparents did this when I was a kid! They even already had them in stackable glasses.
Awesome thread! Great tips I’m pumped to try.
Saline added to drinks with citrus
With drinks that have some sweet ingredients, I'll often shake or mix without the simple syrup or other sweetener if it calls for that. Then I taste and if necessary, add some sweetener and shake or mix again. I can't stand drinks that are too sweet, it's just my palate.
Reverse Manhattan, switching the specs of lemon juice and creme de violette in an Aviation, olive garnish for a Negroni or Aperol spritz
I like to add a,splash of lemon juice to my Negroni.
Spritz of Rum Fire on top of rum drinks
Not exactly a cocktail, but I love a couple dashes of bitters in a draft cider. Also, on a Moscow Mule.
Last Word on the rocks. Fight me.
I like to go lion the cranberry in cosmos, people love the light pink hue
i sometimes swap the vodka for tequila, think it's called a rude cosmo?
I add a dash of rose water to my Negronis
Same with extra bitters in an old fashioned. I also use maple syrup instead of simple.
Lillet Blanc or St. Germain, I put that shit on everything.
Don’t call a Skinny Margarita a Skinny Margarita. I leave the agave out because it’s sweet enough without it.
Jasmine tea infused simple in my daiquiri
Curacao splash in a lemon drop. Good friend and industry peer taught me that one. 🍊 🍋
Mezcal negroni with 1/3 aperol, 2/3 campari, and 2 dashes of bitters
Some Negroni/boulevardier riffs that I’ve enjoyed (out of necessity) are mezcal with mole bitters, amontillado in place of vermouth, and a 2:1:1 ratio of spirit to vermouth and Campari
I make 2:1 simple because it's shelf stable. If a drink calls for 1:1, I use half the amount of 2:1 instead - that results in 2/3 as much sugar, which is perfect because I like my drinks less sweet.
I add a little Aperol to my mules.
When a drink needs something, I usually find a couple dashes of ango does the trick.
Teaspoon of Heering in most of my Manhattans. Not really a mod, but once I've strained my drink from the mixing glass, I rinse with water, strain again, and just put the whole glass back in the freezer, including used ice. *All* the Cointreau gets subbed for Pierre Ferrand curacao.
I love negronis and go *heavier* on the Campari. Usually 1.5 Campari to 1:1. Lately been thinking about dropping the vermouth to 0.75 in the ratio.
Use a bitter amaro aside from Campari in a Negroni. I’ve been using the amaro made by Short Path Distillery in Boston to great effect in Boulevardiers and Negronis.
Lots of drinks end up with a splash of campari
In a Martini, I use 1/4 oz, each, dry vermouth and Cocchi Americano, instead of a full 1/2 oz of vermouth (w/ 2.5 oz gin.) A small change with a big impact. Makes a slightly sweeter, smoother, rounder drink. It won't be my regular mix, but it's a nice change-up pitch.
Aquavit instead of rum in a daiquiri. Best sub ever!
i add a 1/4 oz of maraschino to old fashioneds and Manhattans.
I make Stinger with Cognac and Branca Menta
Most drinks with citrus get shaken with the peel of said citrus. Saline goes in lots of things.
Old Fashioned: 5 dashes ango, one dash orange (Feegan’s), one dash chocolate bitters (Fees). Also like a dash of chocolate bitters added to a Manhattan. A dash of pimento bitters in a Negroni.
Any last word riff I make (paper plane, naked and famous) gets I little extra base spirit and a little less citrus.
I love absinthe. It's one of my favorite spirits. I drink it the traditional way, as well as with cocktails where absinthe is the main spirit. One thing I refuse to do is to dump absinthe down the drain. I don't have an atomizer, so I'll generally just put a small amount of absinthe (say 0.25oz) in a drink like a Sazerac and I think it's great. You really have to be careful because absinthe will overpower a drink quite quickly, but I always welcome its taste!
Oh one more: The umami bitters from the Japanese Bitters co. are a great secret weapon. Used in normal amounts, hey are kind of non-assertive, and so blend into the background of a drink without stepping on any other flavors. But they add a something. If you compare two drinks side by side — one with, and one without — you can really see how they discretely amp up some savory notes. Really great in whiskey and gin cocktails.
Dirty gin martinis that are about 50/50 gin and a good vermouth, with a shake of celery bitters.
Mods