The half-life of a bottle of Angostura bitters is eternity.Now if there's one thing that many PhD chemists excel at, it's drinking.* Those that excel at drinking typically have strong opinions on how to prepare drinks.
— Young Brando (@TheChemBrando) November 11, 2013
Young Brando, one of the hotshot young bloggers from the hotshottiest of hotshot academic chemistry labs (website here; blog here), is still just a graduate student, so maybe he doesn't yet understand the complexities of mixing a really good drink and, in particular, doesn't know how to properly employ his bitters.
In this lesson, I'll show him how I routinely go through bottles of Angostura bitters using one of my favorite cocktails: the bourbon old-fashioned.