Parsons, Brad Thomas. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2011. Supplied ebook-derived PDF, version 3.1, 443 pages. eISBN 9781607740728.
The author proposes examining aroma, tasting a diluted sample and then trying the bitters in a familiar finished cocktail. He notes that bottle and cap designs affect a dash and suggests consistent dispensing vessels. His text also distinguishes drops, dashes and floating additions.
Brad Thomas Parsons, Bitters (Berkeley: Ten Speed Press, 2011), supplied PDF 63–65. Buying and tasting bitters; dosing discussion.
Parsons, Brad Thomas. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2011. Supplied ebook-derived PDF, version 3.1, 443 pages. eISBN 9781607740728. PDF 63–65; Buying and tasting bitters; dosing discussion.
65
63
Parsons, Bitters, PDF 63–65.
Buying and tasting bitters; dosing discussion.
Source/locator and paraphrase checked. Ready for internal retrieval, not publication clearance or independent truth verification. This is practical advice, not a blinded sensory experiment. Palm rubbing and viscosity judgments are uncontrolled; four or five drops per dash is not a universal calibrated unit. For our own work, retain actual dose, vessel and serving context rather than importing a nominal dash as milliliters.
No access → Whiskey Citations & Footnotes Database (USWA)
Internal source-and-locator reference. Ready does not mean publication clearance.
Source and locator
No access. PDF 63–65; Buying and tasting bitters; dosing discussion.
Evidence 
Formatted outputs
Parsons, Brad Thomas. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas. Photographs by Ed Anderson. Berkeley: Ten Speed Press, 2011. Supplied ebook-derived PDF, version 3.1, 443 pages. eISBN 9781607740728.
Located reference: Parsons, Bitters, supplied PDF 63–65. Buying and tasting bitters; dosing discussion.
Usage map
The author proposes examining aroma, tasting a diluted sample and then trying the bitters in a familiar finished cocktail. He notes that bottle and cap designs affect a dash and suggests consistent dispensing vessels. His text also distinguishes drops, dashes and floating additions.
This is practical advice, not a blinded sensory experiment. Palm rubbing and viscosity judgments are uncontrolled; four or five drops per dash is not a universal calibrated unit. For our own work, retain actual dose, vessel and serving context rather than importing a nominal dash as milliliters.
No Claim, History section or public draft placement has been asserted.
Verification checklist
This reference is ready for internal retrieval; it has not been marked Used.