I have about seven bottles of cocktail bitters on my bar cart, but I really only use two — Angostura and orange — when making cocktails. It’s not that the other flavours are bad, it’s just that I rarely want an old fashioned made with grapefruit or lavender bitters. But…
Using an oven to make lemonade may create some cognitive dissonance in your brain box, but by roasting the tart citrus fruit, you can draw out complex, deep flavours you wouldn’t usually find in the sweet and sour beverage.
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