These bitters, used mainly for savory cocktails, have been produced since the end of the 19th century by infusing strong neutral spirits with celery seed, citrus peel, and a complex mix of ginger, coriander and chicory.
These bitters, used mainly for savory cocktails, have been produced since the end of the 19th century by infusing strong neutral spirits with celery seed, citrus peel, and a complex mix of ginger, coriander and chicory.
