Doubtful—nothing short of rehab will quench New Yorkers' thirst for fastidiously prepared cocktails in the Prohibition-era style. But there is a slight problem: The House of Angostura, maker of the bitters favored by many of the most meticulous mixologists, has fallen way behind schedule because of a shortage in ingredients and a financial restructuring. In London, at least one bartender has already started hoarding, and in NYC, Freemans owner William Tigertt tweeted yesterday, "Panic! Angostura bitter plant shutdown. NYC distributors rationing 3 bottles per account. Hording begins as cocktail doomsday clock hits 11." Eater also fears the day of reckoning is at hand, but at least there are other brands of bitters.

The U.S. Angostura distributor says the production line ran dry in June, telling The Guardian in November, "There has been a shortage. You can't just turn on and off supply of bitters. It's not like producing bottled water - it's a very delicate, intricate process." Invented in 1824 by a German doctor and made from a secret recipe of herbs, barks, roots, spices and rum, bitters became popular in Britain as an additive for gin, partly to conceal quinine in tonic water. Today most serious cocktail makers can't do without them; as London bar owner Tony Conigliaro explains, "What bitters will do is stretch the rest of the flavours across the palate."