“Strangely enough, while they are distinctly bitter when tasted straight, their effect on a cocktail is almost the exact reverse,” Embury writes. “A raw, sharp, acrid, bitter whisky can be smoothed out tremendously by the addition of a sufficient quantity of bitters.” [continue...]
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
[Webinar on Demand] Sabor Webinar: Unlock Key Insights for Developing Culinary and Snack Products with Latin Flavors
Watch our Sabor in America Webinar: Unlock Key Insights for Developing Culinary…
Making Waves: Our Team's Environmental Impact with Hackensack Riverkeeper
Last week, our Marketing, Sensory, Consumer Insights and Innovations team…
