In pre-Prohibition days, a cocktail, by definition, was not a cocktail if it didn’t contain bitters. Which is why mixologists who look back longingly to that golden age for inspiration are in a frenzy over Regans’ Orange Bitters No. 6, cocktails historian Gary Regan’s brand-new elixir. Like adding vinegar to temper the sweetness and round out the flavor of certain dishes, adding bitters to cocktails provides balance and complexity
The tasty brew of orange zest, cardamom, cinchona, caraway, coriander, gentian, quassia, and a few other occult staples is fast becoming a hot commodity on the mix-ologist circuit, both here and abroad.