Has anyone ever used bitters, the kind for making cocktails, in food? I thought about putting this in my experimentation thread, but I wanted to see if anyone had tried it before. It sounds like an interesting idea. I used to make a kick ass marinade before I had to go gluten free. It uses beer along with mustard, vinegar, soy sauce, garlic, and rosemary. Sounds weird, but it's so good. I'm wondering about replacing the beer with dash of bitters, a bit of molasses, and maybe a little more vinegar.