How do you keep a talented bartender on her toes? Bring your own homemade bitters and ask her to come up with a couple of cocktails using them.
That’s exactly what I did at Belly Wine Bar in Cambridge when I met my bitters-experimenting friend for oysters and house-aged ribeye. He brought his latest amazing bitters. We really wanted to try them immediately in a drink.
She created two fantastic cocktails that we liked so much we asked for the recipes:
No telling what she’ll do with the saké/cedar bitters I’m working on!