During a recent trip to NYC, I added to my bitters collection, picked up pretty much everything I didn’t have that looked a bit different. (Getting bitters in Norway is a bit tricky, at this point I think I have a bigger selection than most cocktail bars here lol.)

Now, what to make with these?

Open to any ideas, I can drink pretty much anything that isn’t tiki or isn’t super sweet. But I’m a sucker for sours/daiquiris, a Clover Club, or OF/Sazerac variations and anything smokey.

In case the image isn’t super clear, the list is (left to right):

• Rhubarb Bitters (Fee Brothers)
• Black Lemon (Scrappy’s)
• Hibiscus Rose (Sunset Botanica)
• Wild Hunt Bitters (Bennett)
• Smoked Citrus (Split Rock)
• “Pooter” Smoke & Salt (Crude Small-Batch Bitters)
• Jamaican Jerk (Bitter End)
• Krupnik Herbal Honey (Bittermens)
• Boston Bittahs (Bittermens)