With the resurgence of cocktail culture, nearly every bar with an inventive mixologist—from the East Village’s PDT to San Francisco’s Cantina—makes its own bitters. A house mix gives any drink a personalized twist.
Use anywhere you’d add angostura bitters—such as in a Manhattan—but know that this version has a more subtle effect on the drink than its inspiration.
The hue of these complex bitters is what gives them their name. The recipe came to us via San Francisco restaurant Nopa, where it’s used in the Girasol cocktail.
These were made exclusively for the Sparkling Campari Cocktail but would also add a refreshing jolt to simple sparkling water.