Thought this might be appropriate for this thread.
Looking Back to the 1800s for a Properly Bitter Cocktail
By FLORENCE FABRICANT
Published: March 20, 2012
In today’s ramped-up bar culture, the sweetness of Curaçao or Triple Sec, the orange liqueurs used in many classic cocktails, did not satisfy David Wondrich, the drinks historian and expert. So he worked with Alexandre Gabriel, the president of Cognac Ferrand in France, to develop a drier bitter orange...