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<?xml-stylesheet type="text/xsl" href="http://stuffboston.com/utility/FeedStylesheets/rss.xsl" media="screen"?><rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:wfw="http://wellformedweb.org/CommentAPI/"><channel><title>Bittersweet Symphony</title><link>http://stuffboston.com/liquid/archive/2009/03/09/bittersweet-symphony.aspx</link><description>We’re still bitter. Let me explain. Last summer, we wrote an insider piece on bitters that seems, in hindsight, to have been fueled by ESP. Bitters are finally starting to enjoy a tenure in the mainstream cocktail spotlight — which is confusing, because</description><dc:language>en</dc:language><generator>CommunityServer 2007.1 (Build: 20917.1142)</generator><item><title>re: Bittersweet Symphony</title><link>http://stuffboston.com/liquid/archive/2009/03/09/bittersweet-symphony.aspx#273961</link><pubDate>Sun, 22 Mar 2009 21:03:36 GMT</pubDate><guid isPermaLink="false">ad053fdd-4c7f-49f6-bf6d-6c53a7e614d5:273961</guid><dc:creator>The Boston Shaker</dc:creator><description>&lt;p&gt;Thanks for writing about cocktail bitters and the mention!&lt;/p&gt;
&lt;p&gt;Just wanted to add that if folks want to se all the variety of bitters mentioned in this story in one place (plus a few more varieties not called out) come on out to The Boston Shaker @ Grand and check 'em out.&lt;/p&gt;
&lt;p&gt;Also free to contact me directly via www.thebostonshaker.com for more information. &amp;nbsp;Cheers!&lt;/p&gt;
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