Nothing says class like drinking a fabulously mixed cocktail. How about a Manhattan? Singapore Sling? Old-Fashioned? The one thing these cocktails have in common, other than possibly being your grandpa’s favorite, is they share a common ingredient – bitters.

Bitters are a classic component of many drinks, and a must for every home bar. First compounded to settle upset stomachs, it was used by the British Royal Navy in medicinal cocktails, and gained popularity as a compliment to booze. Many cocktail recipes were written specifically for bitters.

In addition to oozing pure class, bitters are a cure for those pesky Holiday Hangovers. If you’re like us (okay, maybe just Kari) you have tried every remedy for the annoying Hang Dog and nothing seems to work. Well, friends, something does work. And, no, it’s not a double cheeseburger meal from McDonalds. The magical and wonderful cure is bitters. A few dashes of bitters with some ice and ginger ale, and you’ll be feeling like you only went two rounds with Captain Morgan, not ten.

We are proud to carry bitters by Fee Brothers – original recipe, orange, and limited-edition whisky barrel bitters. Whisky barrel bitters? Oh, hell yeah. These limited-edition bitters are aged in oak barrels from Tennessee. They start off with a citrusy clove smell, and end with a nice, oaky cinnamon blast. They are amazing in kicking up your Manhattan.

We are also stoked that we carry the finest bitters available – Peychaud’s direct from N’awlins. A legend in its own, these bitters are the cult classic and the mainstay in the finest bars and in the finest cocktails. You can’t make a proper Sazerac without ‘em.

What’s a Sazerac, you say? Well, thanks to absinthe becoming legal here in the States recently, it’s about time you get some friends together and make a batch of them up.

SAZERAC**:
3 ounces rye whiskey
2 dashes Peychaud’s bitters
1 sugar cube
Dash of absinthe
Twist of lemon peel

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Fill an old-fashioned glass with ice. Put the sugar cube in another old-fashioned glass with just enough water to dampen it, and crush. Add the rye, bitters and a few cubes of ice to the sugar and stir. Discard the ice from the first glass, and add the absinthe. Swirl the glass, and discard the absinthe. Pour the rye mix into the absinthe-coated glass, twist the lemon peel over the glass and enjoy!

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**Whisk is not responsible for any subsequent arrests, babies or hospital visits because of Sazerac partying like it’s 1800.