It is so popular that bars get $4.50 per shot and one bar even has a deal with a distributor to buy 20 gallon kegs of the stuff so he can have the bitters on tap.
Now I knew that Angostura bitters were a tiny component of various cocktails.
But I learned that a combination of Angostura and Peychaud bitters, as well as a number of other things make for a Sazerac cocktail - a New Orleans favorite.
I don't think I've ever had a Manhattan and I've never been to New Orleans or had a Sazerac and I don't think I'd ever tasted bitters by themselves.
So I went and found the bottle of Angostura bitters tucked away in our pantry and shook a few drops into a glass and tasted it.
Not bad, though I can't imagine drinking a shotglass full of it.
It tasted to me like a combination of sweet and bitter.
One of the Wisconsin drinkers said it tasted "like Christmas."
I'm not sure what I'll use them for.
I looked up "cooking with bitters" and learned that they don't react well to heat and that some recommended uses include a few drops in salad dressings or whipped creams or on ice cream.
I guess I'll experiment.
I'll let you know if I come up with anything sensational.
And if any of you Gentle Readers know of something to use them for, let me know.
