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Forbes: Top 10 Food Trends For 2012

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“There are very few drinks that can't be improved by a dash of the right type of bitters,” says Josh Pearson, head bartender of Sepia in Chicago, perfuming cocktails with unexpected aromas. Those types have expanded exponentially with flavors spanning apple to chocolate, grapefruit to jerk, tiki to yuzu citron. Bartenders started the trend by making their own bitters, and now home cocktail enthusiasts are following suit (a “Build Your Own Bitters” seminar sold out at the Feast Portland festival). Or buy them off the shelf from small producers like Bittercube, Bittermens, and Bittertruth. Pictured: Robert Ferrara of the Dutch in Miami Beach creates his prizewinning English Rose cocktail, winner at New York’s Cocktail Classic.

(Photo via Forbes)

More from Forbes:
The 10 Best Foods You Can Eat
30 Under 30: Food and Wine
The World's Top 10 Cities for Street Food

The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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