…Lieberman also said that he’s been seeing a rise of drinks that call for more than just a dash of bitters. Cocktails with bitters so prominent they can be measured in ounces are starting to pop up around the country.
Bitters are often thought of as the salt and pepper of the cocktail world, adding just a touch of spice to focus and deepen the flavors of a drink. It makes sense to use them sparingly—a 4-ounce bottle of Angostura can sell for $9 or more, and it’s potent stuff, so a drop or two goes a long way. “But we’re living in an age of extreme ingredients,” says Lieberman, “everywhere you look, there’s pork belly.” So perhaps the time for the extreme use of bitters has come.
Please check out the whole article via Cocktail Trend: More Than A Dash of Bitters | Serious Eats: Drinks.