Pink lemonade is more fun to look at than regular lemonade, but it doesn’t usually taste any different from the yellow stuff. If you want a pretty pink citrus beverage that’s also big on refined flavour, try swapping out food colouring for cocktail bitters.
Photo by emma.
[referenced url=”https://www.lifehacker.com.au/2015/09/how-to-make-your-own-bitters-for-a-signature-stamp-on-every-cocktail/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/1413414835947598736.jpg” title=”How To Make Your Own Bitters” excerpt=”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 flavour and depth to almost any beverage, and making your own allows you to put a unique stamp on every cocktail you serve.”]
Though bitters are usually used to add depth and flavour to alcoholic beverages, there’s no reason you can’t capitalise on their complex flavour with soft drinks. As The Kitchn points out in the link below, classic bitters like Angostura or Peychaud’s will add a pleasant pink hue — and tons of depth — but you should play around with other, specialty flavours like lavender or ginger until you find your favourite.
5 Ways to Use Bitters Beyond Your Cocktails [The Kitchn ]
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