Stocked your bar with cask-strength whisky, craft-distilled vodka, and ready to move up the alphabet from bartender to mixologist? It would do you well to consider adding a collection of Scrappy's bitters, inspired by nineteenth century recipes. The Celery Bitters were featured in Bon Appetit magazine, November 2010: "From Seattle bartender Miles Thomas: the liquid equivalent of biting into a stalk of celery. Try in a Bloody Mary." Celery seed accented with hints of citrus.
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