Campari is great, but the bitter edge of the Italian liqueur can be a bit much for some. Soften Campari cocktails out using ...

Barrel-aged cocktails This was arguably more of a 2011 trend that is now reaching maturity, but it’s worth mentioning because it will continue to spread in 2012.

In modern cocktails, bitters are known as the salt and pepper of a good drink and come in a range of flavours, including orange, lime and pear.

Since 2010, Vancouver’s Lauren Mote and Jonathan Chovancek have made bitters that are balanced and tasty and actually work in cocktails (Mote is a supremely talented bartender herself, after all).

First, like all drinks that are made with straight spirits, it needs to be stirred, so that it doesn’t wind up watery. Second, the bitters are essential. Third, splurge on a good Amarena cherry.

DRY Soda Co., purveyor of sophisticated non-alcoholic, botanical-forward beverages, today announced the debut of one of the first ready-to-drink, zero-proof craft cocktails, Botanical Bitters & Soda.