By Paris Wolfe As seen in The WineBuzz Craft-cocktail culture is here to stay, and it’s far from static. Bartenders are restlessly seeking new ingredients to develop twists on old favorites. That drive to create has helped spark a renewed focus on bitters, says flavor expert David Dafoe, an Ohio native who founded Flavorman and the Distilled Spirits Epicenter in Louisville, Ky. Bitters are typically a neutral spirit intensely flavored with botanicals that give a bitter, sour or bittersweet taste. Some bitters were founded as patent medicines or digestive aids. During Prohibition these “medicines” skirted a few alcohol restrictions. Today, these extracts are sold as cocktail and mocktail additives. The most commonly known bitters are Angostura and Peychaud’s, used traditionally in old-fashioneds and Sazeracs.…