TORONTO — With a sputtering economy, weak employment numbers and bevy of sordid international crises, perhaps it shouldn’t come as a shock that Canadian drinkers are getting bitter, or at least getting on board with dashing them in their Old Fashioneds.
According to a recent article by Alexandra Gill in The Globe and Mail, barkeeps across the country are jumping on a new trend that is actually quite old: bitters. Most commonly found in the form of Angostura bitters, but now handcrafted at top gin joints from Vancouver to Halifax, they are a potently concocted brew of herbs and roots, flavoured with anything from cola to cucumber.
Check out the Globe article here.
