A few weeks back, a colleague was telling me about a non-alcoholic drink she made that she really enjoyed It was comprised of Ghia, Caleño Dark & Spicy, hibiscus syrup, orgeat, lemon juice and cherry rooibos bitters. That's right — cherry rooibos bitters. (Yeah, now you see why I was so intrigued.)
Truthfully, I didn't know all that much about bitters; I knew that most drinks only called for two to three shakes of the minuscule bottle and I didn't feel like shelling out the money for what amounts to such an infinitesimal amount of liquid. However, that interaction led me down a rabbit hole to learn about all the amazingly underutilized uses for bitters, which tend to be confined to cocktails and, more recently, non-alcoholic drinks.
