A Taste for Bitter

Bitter flavors, which give food and cocktails balance and sophistication, are gaining an edge over sweet. Here, the best of the new.

Photo © Antonis Achilleos

Bitter Flavors for the Bar

Bitter Lemon Soda

Mix Fever-Tree's tart soda with gin.
fever-tree.com.

Maple Bitters

A spritz or a drop of Urban Moonshine's bitters is great in Scotch cocktails.
urbanmoonshine.com.

Chocolate Bitters

Fee Brothers' new Aztec bitters are lovely with rum drinks.
feebrothers.com.

Grapefruit Bitters

Try club soda with a dash of grapefruit bitters from Bittermens or The Bitter Truth.
bittermens.com; the-bitter-truth.com.

Photo © Antonis Achilleos

Bitter & Sweet

Ultrabitter chocolate containing over 90 percent cacao, once used only for baking, has become a new trend in chocolate candies. One of the latest successes: 91 percent–cacao Nocturne bars from Guittard. $4 for 2 oz; guittard.com.

 Chocolate Desserts

Photo © Antonis Achilleos

Bitter Salad

Winter Greens Salad

Bitter produce like endives, radicchio and kumquats are in peak season in winter (recipe, at right).

 Warm Winter Salads

Photo © Antonis Achilleos

Bitter Brew

A new trend in American craft brewing: hoppy, extra-bitter beers. Ithaca Beer Company makes its citrusy AlpHalpHa with plenty of New York–grown Cascade hops.

Plus: F&W’s Ultimate Beer Guide

Bitter & Briny

Shinkai's delicate Deep Sea Salt from Japan adds a subtly bitter depth to steamed fish or chicken. $12 for 1.2 oz; atthemeadow.com.

 Healthy Fish Recipes

Published February 2010