It’s more than just ABC (Alcohol Beverage Control for those without them) stores. Bitters fall into two categories, potable and non-potable. Campari is an excellent example of a potable bitter, and Angostura is considered... (20 replies, last updated by Davwud February 6, 2009)

generally prefer it before dinner, and in tails like the Negroni), Cynar, Averna, Montenegro, and Ramazzotti. A few dashes of non-potable bitters (Angostura, Peychaud’s, Fee’s Orange, etc.) in soda water is also a... (13 replies, last updated by Olivia March 28, 2007)

or Becherovka; or b) a few drops of a non-potable bitters like Angostura, Angostura Orange, Peychaud’s, the Fee Brothers line of bitters, and Regan’s Orange #6. The world is your oyster! http://mcslimjb.blogspot.com/ (28 replies, last updated by katevali April 12, 2009)

in the revival of forgotten classics ranging in origin from the 19th-century Golden Age of tails to about the start of Prohibition. By definition, these entail the use of a wider variety of potable and non-potable bitters,... (42 replies, last updated by hill food March 14, 2008)

bitters, there’s campari, Pimm’s, etc., and for non-potable bitters, angostura (though he almost certainly has that), peychaud’s, Reagan’s orange, etc, etc. (16 replies, last updated by perk January 1, 2008)

Lillet, and to add small amounts of bitters both potable (e.g., a dash of Becherovka) and non-potable (e.g., orange bitters, an ingredient in most 19th-century Martini recipes). Take a look at this blog; reviewing various... (8 replies, last updated by Dennis S April 8, 2007)

The only thing you could potentially substitute for Angostura bitters would be another non-potable bitters, most likely orange bitters or Peychaud’s bitters. And if you don’t have Angostura in the house, you sure as... (12 replies, last updated by KB May 14, 2005)

and sweet vermouth). Cynar, based on artichokes and actually delicious, is another before-dinner favorite of mine. I am not a fan of Aperol, another in this class of amari. Non-potable bitters like Angostura also make a nice... (16 replies, last updated by bbrooke February 6, 2008)

No need to sell me on the merits of Campari and it’s use in tails. You’re preaching to the choir... Actually, the bitters I’m making are the non-potable kind, i.e. Angostura, Peychaud’s, Fee’s, etc.... (12 replies, last updated by mrgrotto April 3, 2009)

Actually, I believe the non-potable designation is usually Federal. Of course there’s probably some stuffily drier than dry locale somewhere that has managed to consider them as “liquor”... That said, I... (27 replies, last updated by Scortch October 14, 2008)

Another reason to stir rather than shake is the inclusion of non-potable bitters like Angostura, Peychaud’s, or Fee’s Orange Bitters in the tail, as in a proper Manhattan. These tend to make the drink cloudy if... (14 replies, last updated by soupkitten June 1, 2007)

concerned that the woman making them didn’t really take the proper precautions with the non-potable water but all went well and it was tasty. Oh yeah, it would have been good for someone to mention that if you order a sprite... (2 replies, last updated by foodfirst January 15, 2004)

if they are not reclaiming the “waste” water for non-potable uses, then it is irresponsible. the rejection rate of the standard RO membrane is roughly 70-80%, therefore, it takes 4-5g of tap water to make 1g of ro... (53 replies, last updated by EWSflash April 8, 2009)

's just a shame it’s not yet distributed in Boston. I have a friend in New York ship me bottles. I’m still on the hunt for a better range of non-potable bitters. (55 replies, last updated by MC Slim JB September 21, 2007)

of a non-potable bitters like Angostura in soda is nice. Hangovers, like death, are nature’s way of telling you to slow down. Or, consider Rule #30 from Modern Drunkard Magazine’s indispensable “86 Rules of... (140 replies, last updated by Fritish September 21, 2009)