Akasha Richmond makes her own hot sauce and jam for her Akasha Restaurant in downtown Culver City. Now an article in Los Angeles magazine details her newest homemade concoction: bitters. 

The basic recipe is dead simple: marinate any dried spice or root in high-proof grain alcohol (like vodka) for a month in a cabinet with no light, swishing it around a bit daily. That's it. So it all comes down to which spices you use. The article, which you can read HERE, offers one recipe that uses green tea, mehti, peppercorn, coriander, and fennel.

It also says that three of Culver City's bars -- including Akasha, Oldfield's, and Blind Barber's -- were finalists in a recent "Bar Keep Bitters Challenge at Greenbar Distillery." Seems that we're surrounded by delicious and unique bitters, so my advice is: next time you're out on the town in Culver City, order a nice Manhattan.