Cooking with Bitters
Originally published in The Tartan 12/7/15 I walked through the door to Wigle Whiskey for their holiday bitters demo with a couple misconceptions. First, I thought I was about to get free drinks, yet I had to pay a reasonable six dollars for the most delicious whiskey cocktail I’ve ever imagined (The Burgundy: white wheat whiskey, apple cider, cranberry tea, and mulberry spice syrup, with a dusting of cinnamon on the surface). And second, I thought bitters were only for drinks. Demo leader and head of bitters distribution for Wigle Allison Burns proved me oh so wrong. Allison stood behind her table, full of crackers, cheese, yogurt, soup, and bitters. She shouted “Remove bitters from your bar cart!” to anyone that asked. “It’s an extension of your spice rack!” My small mind couldn’t handle this rupture in reality. Prior to this life-changing experience, the only ideas I had about bitters were of that Angostura bottle with the confusing paper that doesn’t actually fit, and classi