Spirits & Liqueurs Liqueur

Why Bartenders Are Embracing Their Bitter Side

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As flavors go, sweet gets all the glory. And no wonder—sweet is easy. It’s knowable, it’s the kind old woman downstairs who bakes you cookies and asks about your mom’s hip replacement surgery. No one can deny the simple appeal of sweet. But when it comes to the art of cocktails, it’s best to make bitter choices.

Luigi Rossi would’ve agreed. In 1872, the vermouth pioneer developed a recipe for bitter liqueur that, until now, the world has yet to know. Martini & Rossi Riserva Speciale Bitter Liqueur was inspired by Luigi’s vision and created to give today’s bartenders the tool they’ve long been waiting for.

To say that it works in a Negroni, the grandfather of Italian bitter cocktails, is a gross understatement. But Martini & Rossi Riserva Speciale Bitter Liqueur is no one-trick pour. Its hand-selected ingredients are 100 percent natural and include everything from sweet orange peels and saffron to a small army of obscure roots and barks worth your Google search time.

What does that mean for a 21st-century drink mixer? Bitter choices are everywhere. They exist in quiet aperitivos like the French Spritz and bold tropical expressions like the Jungle Bird. They’re as alive in the blender with rum and fresh fruit as they are in the mixing glass with a fine scotch and a delicate stir.

But the best bitter choice is the one you’ve yet to make, the cocktail you haven’t yet created. Sharp, versatile and a little mysterious, this is the world of bitter. Luigi Rossi understood that. His rich blend of herbs and botanicals was ahead of its time.

Are you ready to be ahead of yours?

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