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How Bartenders Use Liqueurs & Bitters | NYTimes.com

Jim Meehan does it again. A fantastic article. Totally digging the Summer drinks recipe generator/finder too!
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How Bartenders Use Liqueurs and Bitters - NYTimes.com

Here’s my favorite quote:

Tequila, whiskey and other 80-proof or higher dry spirits form the base of a cocktail — what chicken, beef or fish are to the omnivore’s dinner plate. Liqueurs and amari, from low-proof aperitifs like Aperol to full-strength digestives like Fernet Branca, are accents, the equivalent of flavorful sauces. Citrus, vermouth, fortified wine or a carbonated mixer like tonic water are sides rounding out the meal. Aromatic bitters, like Angostura or Peychaud’s, are the salt and pepper of a drink, integrating the mixture and accentuating flavors.

Totally digging the Summer drinks recipe generator/finder too!

via How Bartenders Use Liqueurs and Bitters - NYTimes.com.

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