I haven't given the subject of cocktail bitters much thought, outside of Angostura, Peychaud's and the like. I'd purchased a couple other flavors, e.g., orange and rhubarb, but I didn't see what all the fuss was about.
Recently, Wahine impulse-bought a small bottle of locally made... Douglas fir bitters. I kinda like these, but you can't use much, and you probably won't want to use them alone.
Here's a strange thing about them: They're clear, yet turn my Old Fashioneds cloudy. Can anyone explain why?
Given how $$ bitters are, I'm not going to just try any on a lark. For the uninitiated, what's your favorite bitters and why?
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