Bitters
Also known as: cocktail bitters, aromatic bitters
Highly concentrated aromatic flavoring agents made from botanical ingredients, used in small amounts to add complexity and balance to cocktails.
Bitters are concentrated aromatic flavoring agents that serve as the bartenders equivalent of salt and pepper. These potent botanical infusions add complexity, balance sweetness, and tie cocktail ingredients together. Made by infusing high-proof alcohol with a combination of botanicals - roots, barks, herbs, spices, dried fruits, and flowers - bitters contribute intense flavor in small amounts. A few dashes can transform a cocktail, adding depth that the base ingredients alone cannot achieve. The most famous bitters is Angostura, created in 1824 by Dr. Johann Siegert in Venezuela. Originally marketed as a medicinal tonic, Angostura became essential to cocktails like the Old Fashioned, Manhattan, and countless others. Its distinctive oversized label resulted from a miscommunication between the Siegert brothers and has become iconic. Peychaud bitters, created in New Orleans around 1830, offers a lighter, more floral character than Angostura. It is essential for the Sazerac and contributes to the distinctive taste of many New Orleans cocktails. The bright red color makes it visually distinctive as well. Orange bitters were once as common as Angostura but fell out of favor during Prohibition. The craft cocktail revival restored them to prominence. Regans Orange Bitters and Fee Brothers Orange Bitters are widely available. Orange bitters brighten drinks and add citrus complexity beyond what fresh citrus provides. Beyond these classics, hundreds of specialty bitters now exist. Chocolate bitters, coffee bitters, celery bitters, cherry bitters, and countless others allow bartenders to fine-tune flavor profiles. Tiki drinks often incorporate exotic bitters for additional complexity. Bitters work by adding flavor compounds that bridge other ingredients. The botanical elements in Angostura connect whiskey to sweet vermouth in a Manhattan. Orange bitters link gin and vermouth in a Martini. Without bitters, many classic cocktails taste flat or disconnected. The amount matters. Most recipes call for one to three dashes, with a dash being the amount from one quick shake of a bottle with a dasher top. Too little and the effect is lost; too much overwhelms the drink. Start conservatively and adjust to taste. Despite their alcohol content (typically 35-45% ABV), bitters are classified as non-potable and sold without alcohol restrictions in most jurisdictions. You cannot get drunk on bitters due to the tiny amounts used.
💡 Pro Tips
- Angostura is the most versatile starting point for any bar
- A dash is one quick shake of the bottle at 45 degrees
- Bitters balance sweetness - try adding a dash to overly sweet drinks
- Store at room temperature - bitters do not need refrigeration
⚠️ Common Mistakes to Avoid
- Using too much bitters and overwhelming the drink
- Skipping bitters when recipes call for them
- Not exploring beyond Angostura - many options exist
- Adding bitters to every drink without purpose
