YOUR GRANDMOTHER’S ANGOSTURA BITTERS may have done the trick for her occasional Manhattan, but these days, that drop of added flavor has grown exotic and eclectic. Since 2010, Santa Fe’s Bitter End Bitters has helped bartenders and home mixologists elevate cocktails to new and more delicious heights with a collection of wildly creative drink-tinctures. Owner Bill York dreams up the flavor profiles of the small-batch and all-natural products. Along with Memphis Barbeque, Jamaican Jerk, and Mexican Mole, to mention only a few, the newest version—Togarashi—celebrates the popular Japanese spice mixture, a ramen-bar standard, with hints of citrus, white and black sesame seeds, ginger, red chile, and seaweed. Up the umami in your sake, martini, and sparkling water with a dash or two. (Note: The bitters are made with alcohol.)

Read more: From a chokecherry cocktail to a green-chile–infused take on the Bloody Mary, this New Year we celebrate the flavors of New Mexico.

Purchase Bitter End Bitters ($25 for two fluid ounces) at Susan’s Fine Wines, in Santa Fe, and online at