Last year I made my first attempt at homemade cocktail bitters, the most succesful of the experiments was my Caramel Apple bitters which I never got around to posting about. They are so damn good! I made another batch this year just in time for the end of summer and beginning of fall for the fall cocktail season. They are a amazing in an old fashioned, complement rye and bourbon really well and kick it up a notch with some Applejack. Its fall in a cup! What to do with all those apples when you’re done? Nothing better than Bourbon Applejack Applesauce!
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