Ah yes, the bitters question! Kegworks does have a nice selection, but you should also check out Greg’s offerings at CocktailKingdom.com. To begin, you do need Angostura, Peychaud’s and orange. Myself, I find that I really only use Regan’s Orange No. 6 and Angostura Orange, though I occasionally dip into my Bitter Truth Orange bottle. Otherwise, I recommend getting a bottle of the Fee’s Whiskey Barrel Aged (no matter the vintage, all the ones I’ve had are good), Bitter Truth Celery (so good in savory cocktails, especially with gin!), Amargo Chuncho (for Pisco Sours) and a bottle of lemon, grapefruit and cherry bitters that you like (taste all the ones you can find and see what you like best). The Bitter Truth’s Jerry Thomas’ Own Decanter Bitters are also good, and the Bittermen’s Xocolotl Mole…but herein you should be seeing the issue—once you get started with bitters, there really aren’t so much essentials as wants. Different bitters do different things and once you have orange, Ango and Peychaud’s the rest is just really fun, tasty gravy.

However, I only have Angostura aromatic bitters, and have been meaning to pick up some other varieties. Kegworks has an impressive collection ( http://www.kegworks.com/home.php?cat=936 ), and I was wondering which, besides orange and Peychaud’s, are essential in your experience.

We’re big Peychaud’s fans in our house (if Dan’s drink isn’t pink, something is very wrong). Chuck also recommends the grapefruit bitters but I’m lazy and haven’t picked any up because I keep meaning to make some of my own. One of these days…