Ashley DuVal is a cacao geneticist working on ex situ conservation of genetic diversity, and breeding relating to tree architecture and tolerance to abiotic stresses in cacao. She is a co-author of Botany at the Bar: The Art and Science of Making Bitters.
The Bitter Truth: The Taste Of Biodiversity
These botanists want you to make your own cocktail bitters with ingredients you’ve never heard of.
The Basics Of Bitters
Sure, bitters make cocktails taste great. But that’s just the start.