In the Kitchen

easy-intermediate cooking with bitters

Curated by Bitters Guide

Six recipes to eat rather than drink.

Collection Recipes (6 recipes)

Classic Italian tiramisu with Fernet-Branca in the espresso soak — an amaro-forward twist on the Veneto original

Two ounces of Fernet-Branca in the espresso soak

Creamy Italian risotto finished with Cynar, where the artichoke-based amaro reinforces the vegetable stock

Cynar finishing the pan, its artichoke reinforcing the vegetable stock

Fresh strawberries macerated in Campari and sugar — an Italian summer dessert

A pound of strawberries under Campari, sugar and orange zest

Lightly sweetened whipped cream perfumed with aromatic bitters — a Trinidadian topping for hot chocolate, pies, and coffee

Six to eight dashes folded into a cup of cream

Grilled portobello caps and eggplant rounds lacquered with a smoky-sweet Angostura bitters glaze

A teaspoon of Angostura in a ketchup-and-soy glaze

Vanilla custard ice cream with a measure of Texel's herbal bitter, served over crumbled almond biscuits

Texel's herbal bitter stirred into a vanilla custard ice cream