About Mark Bitterman

Mark Bitterman

Mark Bitterman’s pursuit of bitters started as a child with a surreptitious sip at a family cocktail party. The spicy-bitter-sweet-stinging taste sparked a lifelong wanderlust for flavor. Decades later Bitterman opened the Meadow and began selling the largest selection of bitters in the world at all three locations. A renowned ingredient expert, Bitterman won a James Beard Award for his first book, Salted. He has been featured in the New York Times, Splendid Table, Food & Wine, Bizarre Foods, and countless other media. It has been speculated that Bitterman’s family name, which has Ashkenazic roots in Bulgaria, proves that bitters is in his DNA. @Selmelier

A high ball glass partially filled with an amber Sazerac cocktail without absinthe and an oversized ice cube.

Sazerac Cocktail Without Absinthe

All the flavor of the classic without any of the purported hallucinogenic properties. With apologies to Baudelaire, Hemingway, van Gogh, et al.

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Best Negroni

Best Negroni

We upended the proportions of gin, vermouth, and Campari to create a better, stiffer, spiffier negroni cocktail.

  • Quick Glance
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