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• A hiatus at the Angostura Bitters plant in Trinidad has resulted in a paucity of the boozy drink ingredient at American bars. The recent resurgence of such old-timey drinks as manhattans, old-fashioneds and dark and stormys has led to a rise in the use of bitters in fashionable bars everywhere. Freemans in New York City (think Le Petit Castor, but on the Lower East Side) is reporting that suppliers are rationing three bottles per account, on-line retailer BevMo is sold out, and San Francisco bartenders are canvassing the city, looking to hoard the stuff. At least some bars here in Toronto aren’t suffering—they’re making their own. [Grub Street]
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