The bartender’s salt and pepper, bitters are big in B.C.

After working for five years as a bartender on cruise ships, Tiffany Davis is well acquainted with the benefits of cocktail bitters.

“I went through so many bottles of Peychaud’s,” she laughs. “It was the best cure for seasickness.”

Now safely moored on dry land, as a bartender at the Shangri-La Hotel Vancouver’s Market by Jean-Georges, Davis still relies on bitters, but primarily for their cocktail applications.