Bitters. Those attractive little bottles found behind the wood at any bar who knows anything about making cocktails. Many old drink recipes involve dashes of the spicy little tinctures and add complexity and depth to a cocktail. For a long winded description there’s an excellent book called, you guessed it, Bitters. For all enthusiasts of cocktail culture, I’d recommend borrowing it from the library, buying it, or finding a PDF. As the summer comes to its unfortunate demise in the next month or so, I decided to keep it’s spirit alive. Myself, alongside two fierce assistants took an afternoon to preserve the taste of summer in the form of bitters that we want to use all year long. We went out to the busy vendors in Kensington and bought ingredients to flavour some herbaceous and citrusy bitters. It’s impossibly easy and anyone can do it. We grabbed sprigs of rosemary and some cholesterol friendly grapefruit. Once you remove the white pith from the peeled grapefruit you drop it all in a sterilized mason jar with 2 sprigs of rosemary per fruit. Then you top it up with a cheap high proof vodka, I found a 45% at the LCBO, then let it sit in a cupboard for a minimum of 3 weeks. Strain it with a coffee filter or cheesecloth and voila, begin adding it to any Etsy approved vessel for an ingredient to your cocktail. Then Pin it to all the Pinterest boards applicable and become a cocktail legend.