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BEST OLD-SCHOOL-IS-NEW-SCHOOL TREND: Bitters
Bitters are back and they are big. Sazeracs and Pisco Sours are flooding menus, old bottles of Carpano Antica are emerging from dusty back shelves, and mixologists like Adam Robinson at Momofuku Ssam are brewing small batches of bitters at home. Bitters infuse heady brown cocktails with complex layers of flavor and scent — the reign of the Cosmo has officially ended.