“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
Key Takeaways from NJ FoodTech 2024 Panel Discussion
One of the most engaging sessions at NJ FoodTech 2024 was a panel discussion on…
StarChefs Los Angeles 2024 Panel Discussion
When it’s time for another StarChefs panel discussion, where else but Los…