Cocktail Basics: Bitters
You can think of bitters as your cocktail ✨ seasoning ✨. Just as adding a pinch of salt to a dish can help elevate flavors, adding a dash of bitters can help add depth and complexity to an otherwise flat cocktail.
Bitters have been around for a long time, initially for medicinal purposes. Back in the day, it was thought that bitters could help cure anything and everything. Even today, there is still a belief that bitters can have some potential health benefits. For example, some say that a couple of dashes of bitters in soda water can help with nausea and stomachaches. Can’t say that combo has done me any favors but to each their own.
Bitters are made by infusing a high-proof neutral spirit with various “bittering agents”, such as barks and roots, and a mix of aromatics. The aromatics can range from citrus peels and dried fruits to herbs and spices. Since you usually don’t use more than a dash or two, bitters are a good way to add additional flavors without adding more volume or alcohol to the mix. However, there are cocktails that are exceptions to this as they use bitters more as a base spirit like the Trinidad Sour.
There are a few notable commercial bitters that are good to have on hand:
Angostura Aromatic Bitters
These are probably the most popular brand of bitters you’ll find. No one really knows what’s in it - the recipe is pretty locked down. If you’re going to buy any bitters, it should be this one.
Peychaud’s
Peychaud’s bitters are another pretty well-known style of bitters. Can’t make a Sazerac without `em.
Orange Bitters
Orange bitters are also good to have on hand.
Of course, you aren’t just limited to these three types of bitters. There are lots of different bitters out there that you can use to add complexity to even the simplest of cocktails. You can even make your own little batch of bitters if you’re up for a fun little project.
Try checking out Bittermens, Fever Tree, and Bitter Truth for some fun bitters to try.