As much as I love 'em, I've never used them in any dish! I made myself a tonic & bitters yesterday after a bit of stomach rumble (which it solved, again), and wondered if this delicious concoction might have a place in an app, entree or even a marinade. I was also thinking of making a dash or two of Angostura the "secret ingredient" in my next batch of chili.
Anyone ever experimented or have ideas? I'm a little hestiant to cross the chasm with such a strong flavor profile, but would love any success stories (or funny foibles)!