How to Make Your Own Bitters for a Signature Stamp on Every Cocktail

Any bar worth its rimming salt should be stocked with at least a couple of bottles of bitters. Sure, you can make a cocktail without them, but you can also roast a chicken without salt or pepper. Like these everyday seasonings, cocktail bitters add flavor and depth to almost any beverage, and making your own allows you to put a unique stamp on every cocktail you serve.

I urge you to think of bitters as a sort of “cocktail spice rack”, and to think of every cocktail as a choose-your-own-adventure type of situation. Homemade bitters are so easy to make (you just throw stuff in jars) that there’s no reason not to have a bottle to suit each and every one of your whims. Plus, they make great, super thoughtful gifts. (It’s September, everyone, which means it is just about time to start stressing about the holidays.)

Source: How to Make Your Own Bitters for a Signature Stamp on Every Cocktail

No matter how good you think they would be, never try to eat the fruit soaked for bitters. 😉

If you find yourself at a bar unable to afford decent bourbon (or the well sludge is on happy hour) ask for a splash of aromatic bitters with your drink. Turns a really crappy bourbon into a mediocre-to-poor bourbon, and they’ll never upcharge you for it.

How Ridiculously Giant Chocolate Easter eggs Get Made

Mmmmm Egg shaped diabeetus..

We start with [12 pounds] of the finest Swiss Grand Cru chocolate, made from noble grade Trinitario and Criollo cocoa beans, ethically sourced from Venezuela. Our chocolatiers fill each half of the egg with three layers of chocolate for an extra-thick shell, stippling inside the mould to ensure a glossy finish. Placed together, the two halves are sealed by hand with our classic chocolate shell piping.

Ok, where’s the surprise toy that goes inside?!

Mignon that are solid chocolate, inside a real egg shell.  Karl Fazer brought the idea from his trip in Germany back in 1894.  But I remember Mr. Wonka having a different take…