Hooch

How to Make Bitters Designs on Cocktail Foam with The Parlor's Michael Allmandinger

When it comes to drinking cocktails, Michael Allmandinger says "the bitter, the better." While his cocktails have a strong herbal element by using infused syrups and bitters as well as liqueurs like Génépi, as he does in his trademark, competition-winning Parlor Star cocktail, calling his creations bitter wouldn't do justice to the balance he achieves in drinks. But the real showstopper of Allmandinger's drink is the thick, heady foam adorned with bitters designs, which he showed us just how he executes.

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Heather Hoch is a music, food, and arts writer based in Tucson. She enjoys soup, scotch, Electric Light Orchestra, and walking her dog, Frodo.
Contact: Heather Hoch