In recent years, bitters have penetrated their way through the beverage sector, gaining in popularity among the top mixologists and cocktail aficionados in the United States. While the category is not new, bitters have gained a larger presence on the menus of influential bars and restaurants, as well as on the home bars of cocktail-loving consumers. This spring, just in time for rhubarb season, Zucca Rabarbaro will join the trend and reemerge from the past with a new recipe and higher alcohol content. The classic Italian amaro will now be available in both liquor stores and bars with its original recipe from over a century ago.
