I do bitters and neat liquor from time to time. But My hefty bitters collection actually tends to go into both Hot and Cold tea (always something black tea type, I hate green tea). Also do not add sugar or honey to my tea in 80% of that which I make.
The tea + bitters brings out all kinds of complexities that I've grown to enjoy over unadulterated tea. My combos so far:
- Angostura Orange and Choco (they don't come in the same bottle). This is my daily driver.
- Fee bros Black Walnut. whoa is super complex but it can be unpleasant with some tea types. Breakfast teas do not do well. SOme of the grays (earl, Lady, Wales) do pretty well with walnut
- Bitterman makes a couple that I liked , celery, Burlesque, Elemakule Tiki - They are all good in a Iced tea.
- on the weekends I'll doll the hot tea dolled all the way up with honey and then I do the Angostura regular & Peychaud's. (I think this works well because I brew it into a cast iron pot that can sit at proper temp for a very long time vs a mug of tea at the office desk where the strong bitters don't work well with rapid cooling)
yes to /23. Lower 24 is all static. Upper 24 is all DHCP. And the GW lives right in the middle at .1