I’ve never been one for sugary drinks. Every now and again, I can appreciate some sweet tea or a refreshing agua, but generally I prefer my drinks bitter. The bitter soda (or apéritif, as it’s marketed) that I hold nearest and dearest is Sanbittèr, which is essentially a nonalcoholic version of Campari. Some people (my roommate, for one) think it’d be better marketed as poison, but I couldn’t disagree more. The hounds have had their say about how they like to drink it, from straight to mixed with orange juice. I drink it on the rocks with nothing else. It comes in a sleek, if small, bottle and packs a nice punch. It’s an acquired taste, but one I can’t resist.
Sanbittèr, $10.99 for a 10-pack
Wonderful stuff. Try their Chinotto as well.
Peychaud’s Bitter or Angostura bitters can be3 used the same way.
A famous indigestion cure of bartending days is a cube of sugar soaked with either of the two bitters, muddled, iced then filled with charge or Perrier’ and twist of lemon. Adding gin or vodka the also fixed a hangover.
The hiccup cure is the cube of sugar soaked with bitters and eaten.
Rye is another wonder mixer with Sanbitter (but the Sazerac purists frown if Peychaud’s is not used)
Peychaud’s Bitter or Angostura bitters can be used the same way.
A famous indigestion cure of bartending days is a cube of sugar soaked with either of the two bitters, muddled, iced then filled with charge or Perrier’ and twist of lemon. Adding gin or vodka the also fixed a hangover.
The hiccup cure is the cube of sugar soaked with bitters and eaten.
Rye is another wonder mixer with Sanbitter (but the Sazerac purists frown if Peychaud’s is not used)