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walkitoutFirst, chocolate bitters are ludicrously on-trend. So, there’s that.
Second, a Vanderbilt is cognac, cherry brandy (heering), and either a bit of sugar or simple syrup (go easy on that, heathen). And then everyone specifies Angostura bitters.
Everyone is a fucking idiot. Use chocolate bitters. You have already bought cherry brandy, so it is not like there’s anything resembling high tone, sophistication going on. Cherries. Chocolate. This is a no brainer.
If you have made a Vanderbilt with another bitters, that is even better, please feel free to share the details (include brand of bitters) in the comments. I will read with interest and then try out anything appealing and report back.
Second, a Vanderbilt is cognac, cherry brandy (heering), and either a bit of sugar or simple syrup (go easy on that, heathen). And then everyone specifies Angostura bitters.
Everyone is a fucking idiot. Use chocolate bitters. You have already bought cherry brandy, so it is not like there’s anything resembling high tone, sophistication going on. Cherries. Chocolate. This is a no brainer.
If you have made a Vanderbilt with another bitters, that is even better, please feel free to share the details (include brand of bitters) in the comments. I will read with interest and then try out anything appealing and report back.