Anna Wallace was raised a true-blue Seattleite, and has contributed to Seattle’s cocktail culture through bar management, beverage direction and consultation. Her cocktails have appeared on the menus of places like The Walrus and Carpenter and the Rob Roy, and she’s been published in Imbibe, Bon Appétit and Cherry Bombe. @seattleseltzer
The process of making your own bitters is relatively simple, but layering and concentrating flavors takes a fair amount of patience.
Here’s a cozy cocktail to use those homemade bitters you spent so much time on!
