Bitters have been popular in Europe for hundreds of years, but in North America, they haven’t quite stayed as popular since the introduction of refined sugar. However, there seems to be a rekindled interest in bitter liqueurs and cocktail bitters. This could partially be caused by the Jagermeister shot phenomenon.
One of the hot topics in the cocktail world is rare or lost ingredients. Most of these rare ingredients are referenced in early recipe guides or still exist, somewhere in the world, in small quantities, sometimes even just a few bottles. Amer Picon and Abbott’s bitters are perfect examples. But