Anthony Brocatto

Oct 24, 2023 | epicurious.com | Roger Kamholz |Anthony Brocatto |Robert G. Hess |Michael McIlroy

Bitterness is an essential element of coffee; it's the baseline riff that allows all the lighter notes of a good coffee to stand out. In the world of cocktails, the same holds true: Bitters have long been the tools to balance out and add complexity to drinks. The Salted Amaro Espresso Martini is all about that kinship.

Aug 15, 2023 | epicurious.com | Zoe Denenberg |Irina Georgescu |Steven Satterfield |Anthony Brocatto

The Sazeraquiri is a rule-breaking collision of two celebrated drinks: the Sazerac and the daiquiri. Created by Anthony Brocatto, a longtime bartender at Backbar in Boston, the recipe both borrows and departs from the traditional build of each cocktail. Normally, a Sazerac glass gets an absinthe rinse; here, it's the rye whiskey that does the rinsing, and the absinthe goes into the drink. Typically, a cocktail calls for a couple of dashes of Peychaud's bitters; here, it's an entire ounce.