{"id":2487,"date":"2011-09-27T21:44:08","date_gmt":"2011-09-27T21:44:08","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=2487"},"modified":"2011-09-27T21:44:08","modified_gmt":"2011-09-27T21:44:08","slug":"get-bitter","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=2487","title":{"rendered":"Get Bitter!"},"content":{"rendered":"<p>From their long and storied history as snake oils and   <a style=\"float: right\" href=\"http:\/\/nozama.typepad.com\/.a\/6a00e54ed05fc28833015435bcb6c1970c-pi\"><img decoding=\"async\" style=\"margin: 0px 0px 5px 5px\" title=\"Bitters: A Spirited History of a Classic Cure-All\" src=\"http:\/\/nozama.typepad.com\/.a\/6a00e54ed05fc28833015435bcb6c1970c-250wi\" alt=\"Bitters: A Spirited History of a Classic Cure-All\" width=\"149\" height=\"213\" \/><\/a><br \/>\nmedical  panacea to their modern-day indispensability\u00a0 behind the bar of any  good cocktail program, bitters have been there through the cocktail\u2019s  rise in popularity, fall during Prohibition and re-emergence as a key  part of today\u2019s thoughtfully-crafted cocktail. <em>Bitters: A Spirited History of a Classic Cure-All<\/em> by accomplished author Brad Thomas Parsons ushers the reader through  the ups and downs of this flavorful favorite. This ultimate guide to the  emerging, versatile world of bitters as a cocktail staple is sure to be  an enduring resource for bartenders for years to come.<\/p>\n<p><strong>Continue reading on <a href=\"http:\/\/www.aldenteblog.com\/2011\/09\/get-bitter.html\">Amazon\u2019s Al Dente Blog<\/a>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From their long and storied history as snake oils and medical panacea to their modern-day indispensability\u00a0 behind the bar of any good cocktail program, bitters have been there through the cocktail\u2019s rise in popularity, fall during Prohibition and re-emergence as a key part of today\u2019s thoughtfully-crafted cocktail. Bitters: A Spirited History of a Classic Cure-All [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11842,11760],"tags":[2100,11877,2864,4363,1007,2932,1820,4364,885,900,4365,305,90,4366,859,11855,7,28,11856,4367,309,1327,293,4370,11860,4371,4372,4373,4374,2108,4375,4376,11857,10,3310,4377,4368,4222,4378,4369],"class_list":{"0":"post-2487","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-books-to-cook","7":"category-dishing-with-kathy-casey-blog","8":"tag-2100","9":"tag-amazon","10":"tag-amazon-com","11":"tag-aromatic-bitters-ice-cream","12":"tag-bar","13":"tag-bartender","14":"tag-bartenders","15":"tag-bitters-a-spirited-history-of-a-classic-cure-all","16":"tag-book","17":"tag-books","18":"tag-brad-thomas-parsons","19":"tag-champagne","20":"tag-chinese","21":"tag-chinese-style-takeout-ribs-with-lacquered-bitters-glaze","22":"tag-cocktail","23":"tag-cocktails","25":"tag-food","26":"tag-foodie-news","27":"tag-gargoyle-spire","28":"tag-gin","29":"tag-industry","30":"tag-kathy-casey","31":"tag-lacquer","32":"tag-lifestyle","33":"tag-mysteries","34":"tag-mystery","35":"tag-myth","36":"tag-myths","37":"tag-november","38":"tag-order","39":"tag-pre-order","40":"tag-recent","41":"tag-recipes","42":"tag-resource","43":"tag-ribs","44":"tag-strega","45":"tag-take-out","46":"tag-takeout","47":"tag-the-autumn-sweater"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2487","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2487"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/2487\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}