Recipe Collections

Bittersweet amaro and bitter-liqueur cocktails across the spectrum.

Coffee and the bitter bottle: cocktails that carry an evening from dinner through to a nightcap.

Ten drinks, and the bitter ingredient does a different job from one to the next. In the Old Fashioned and the Manhattan it is a seasoning, a couple of dashes to sharpen the spirit. In the Negroni and the Boulevardier it carries the drink. In the Sazerac it sets the flavour the rest of the drink is built around, with rye and absinthe behind it. In the Trinidad Sour it is the base spirit itself. Four jobs, one kind of ingredient.

The bracing end of the bitter spectrum: minty fernets and dark, herbal digestivi from Milan to Buenos Aires. Long highballs, stirred sippers, and the Argentine Fernet and Coke.

Five recipes to eat rather than drink.

Three rum drinks: Donn Beach's Zombie, the Malaysian Jungle Bird, and a two-rum punch with three dashes of Angostura.

Eleven drinks with no alcohol in them.