What Are Aromatic bitters and How Can I Use Them?
Wondering what to do with aromatic bitters? This guide covers how to pick them, cook them, store them, and swap them, plus 9 recipes to put them to work.
- In Chinese:
- 芳香苦味
- British (UK) term:
- Aromatic bitters
- en français:
- Amers aromatiques
- en español:
- amargos aromáticos
Recipes using aromatic bitters
There are 9 recipes that contain this ingredient.
Delicious No Bake Key Lime Pie
No-bake key lime pie made with lime gelatin, sweetened condensed milk, fresh lime juice, and zest folded into a beaten egg-white cloud. A retro Florida pie that sets up cold without an oven.
Mexican T Punch
Mexican T Punch blends tequila with cold tea, pineapple juice, honey, lime, cinnamon, and aromatic bitters. A batch cocktail with warm spice and tropical citrus.
Smoked Chicken Hens
Whole chickens stuffed with sausage dressing and smoked over charcoal for 5 hours with a wine-herb water pan. Louisiana-style backyard smoking at its finest. Serves 8.
Smoked Chicken Hens
Whole chickens stuffed with sausage dressing and smoked over charcoal for 5 hours with a wine-herb water pan. Louisiana-style backyard smoking at its finest. Serves 8.
Walnut Pilaf
Earthy brown rice pilaf with mushrooms, toasted walnuts, balsamic vinegar, and a splash of aromatic bitters. A savory, lighter side dish with bold flavor that pairs with just about anything.
Scalloped Oysters & Chicken
Scalloped oysters and chicken: browned chicken breast layered with plump oysters, buttery cracker crumbs, white wine cream sauce, and a splash of bitters. A retro holiday-worthy casserole.
Orange-Scented Grilled Lobster Tails
Lovely lobster dish on a hot summer night. Just a very nice difference with the orange zest....
Frosty Pumpkin Pie
Frosty Pumpkin Pie layers pecan ice cream and spiced pumpkin mousse in a gingersnap crust - a make-ahead frozen dessert that needs just 3 hours in the freezer.
Vermouth Cream of Mushroom Soup
Vermouth cream of mushroom soup builds layers of flavor with two pounds of mushrooms, dry vermouth, beef stock, and a finishing splash of aromatic bitters for a grown-up bowl that buries any canned version.
