Even avid bar-goers have sipped them, read about them in ingredient lists and enjoyed them without quite knowing what they are. Angostura Bitters, while common in cocktails, can be a mystery. Well no longer! more ›

Brad Parsons's timely new tome provides an in-depth account of the origins, uses and benefits (both real and purported), eventual disappearance and recent resurgence of bitters. more ›

We caught wind this week that over the past several months, Cody Modeer, head bartender at In Fine Spirits in Andersonville, has been busy behind the scenes concocting his own potable bitters. And not just any bitters, but a replica of the fabled Amer Picon, a French spirit akin to Italian amaro that has been unavailable in the United States for some time. (Respectively, "amer" and "amaro" are the French and Italian words for "bitter.") Modeer debuted the stuff on Wednesday. In typical bitters-fanatic fashion, 24 hours later we're bellied-up at Cody's bar, angling for a sip. more ›

Ira Koplowitz and Nick Kosevich, the duo behind Bittercube, will be dashing through town this weekend, making stops at two Lush Wine & Spirits locations. The Milwaukee-based outfit will be demonstrating its line of cocktail bitters at the Chicago Avenue Lush tonight from 6 to 8 p.m., and again from 6 to 8 p.m. on Sunday at the Lush in Roscoe Village. more ›

We recently received a sample of Mount Gay Extra Old, a fine aged rum from Barbados we'd never tried. On the rocks it's superb: a true sipping rum with hints of burnt sugar and spice, and a subtle floral scent. Actually it reminded us a lot of bourbon. That started us thinking ... more ›

It’s rare that we actually invent anything new here at Chicagoist cocktail labs. We have our hands full most of the time testing out recipes and trying to figure out the perfect ways to make classic cocktails – besides, with so many recipes out there, inspiration is hard to come by. However, freezing our butts off is the mother of invention (or something like that). more ›