Bitters: No longer forgotten

There was a time when you couldn’t make a Manhattan or a martini without bitters, said Andrew Knowlton in Bon Appétit. “All but forgotten since Prohibition,” this handy potion—which is “essentially” alcohol infused with herbs and spices—is making a comeback. With a cocktail renaissance under way, bartenders are experimenting with bitters both old and new.

Angostura Orange Bitters ($12). Trinidad-based Angostura has created a new bottling that “smells and tastes just like freshly grated orange zest.” It adds a nice zing to a martini.

Peychaud’s ($7). Produced in Louisiana since 1838, Peychaud‘s is known for its “distinctive reddish-pink color.” It’s also the key ingredient in New Orleans‘ official cocktail—the Sazerac.

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Scrappy’s Bitters: Celery ($16). Created by a Seattle bartender, these bitters are the “liquid equivalent of biting into a stalk of celery.” Great for a Bloody Mary.