The first mention of a co*cktail came in the early 1800s, which was a blend of four ingredients: liquor, sugar, water, and bitters.
Today, bitters are used in sweet and tangy co*cktails added to balance out the drink, making them more complex and adding to the flavor profile. Back when bitters were first discovered, they were thought of as healthy or as medicine. Many people believed that bitters would cure everything from indigestion to malaria because of its unpleasant taste. Unpleasant taste equaled something healthy.
During prohibition, many bitters companies closed their doors and it seemed as if the ingredient was nearly lost forever. As the craft co*cktail market has grown, bitters have come back from the depths of history to fuel bartender creativity.
Bitters are made from infusing bark, herbs, fruit peels, roots, botanicals, and other ingredients into a flavorless alcohol base. Just like salt is added to cooking for extra flavor, bitters are added to co*cktails to enhance the taste.
The flavor of bitters can vary wildly depending on the style, ingredients, and marker. Some brands have their own specific flavor while others are more experimental. One of the most popular bitters, Angostura, has a spicy profile with notes of cinnamon. Other companies have bitters with notes of coffee and cacao like Santa Teresa.
co*cktail bitters, with their concentrated flavor, are ideal finishers for even the simplest drinks. Even a whiskey on the rocks can be improved with a dash or two of transforming flavor. Utilizing the many different types of bitters can help create bold and complex co*cktails that stan above the competition.
Here are a few of our favorite bitter’s brands!
Founded by Dr. Johann Siegert in 1824, the aromatic bitters were first produced as a medical tincture to help with stomach issues. In 1870, Siegert’s three sons migrated to Trinidad and established the bitters as an essential ingredient in co*cktails and food. With four bitters variations: Aromatic Bitters, Orange Bitters, Cocoa Bitters, and Amaro Di Angostura, Angostura is a staple for bartenders and professional and home cooks.
Angostura Aromatic Bitters
The award-winning Rum, founded in 1796 and only recently launched their first collection of bitters to enhance the walnut, coffee, cacao notes of their rum. The Cantinero Coffee Bitters are made from cacao, cracked coffee beans, sarsaparilla, and molasses.
Santa Teresa 1796
Known for giving standard bitters a radical twist, each batch made is mixed, infused, and dispensed by hand in limited quantities. With seven variations: Chesapeake Bay, Mexican Mole, Jamaican Jerk, Curry, Memphis Barbeque, Moroccan, and Thai, these bitters elevate classic co*cktails. Founder Bill York uses his knowledge of world cuisine and mixology to bring world flavors into bottles.
Bitters End Bitters
The Bitter Truth bitters have received multiple awards for their traditionally made bitters that only use the best quality and natural ingredients. With over 10 variations including lemon, celery, tonic, peach, and more, The Bitter Truth bitters were designed to recreate drinks that could no longer be mixed true because one crucial ingredient was missing. The German brand founded by bartenders, Stephan Berg and Alexander Hauck, came up with the idea of producing and distributing co*cktail bitters due to the lack thereof in Germany.
The Bitter Truth
Offering seven flavor profiles, Bitter Queens bitters each have a full-bodied personality. Sassy Sally emits root beer aromas with cinnamon, citrus, and mint. Maire Laveau evokes a savory tobacco flavor with notes of smoked tea, clove, and vanilla. Norcal Nancy is a mix of fresh aromas, eucalyptus, sage, California laurel, and tree bark. Opulent Odessa is richly perfumed with exotic citrus oils and mingled with lemon, chamomile, and frankincense. Joker Judy has toasty notes of coffee, vanilla, and cacao like a chocolate-walnut cookie. Bangkok Betty is a blend of citrusy Thai flavors like kaffir lime, lemongrass, chilies, and ginger. Lastly, Shanghai Shirley kicks the senses with spicy pepper, star anise, and warm spice.
The Bitter Queens
If you want to mix with bitters, these co*cktails are worth the taste.
Bitter Half
Bitter Half
Ingredients:
- 3/4 oz. Angostura 5 yr old
- 1 oz. Amaro di Angostura
- 1 small egg white
- 1/2 oz. lime juice
- 1/2 oz. simple syrup
- 2 dashes Angostura aromatic bitters
Preparation: Add all ingredients into a mixing tin and shake vigorously without ice to emulsify egg. Add ice and shake vigorously again, double strain into a pre-chilled coupe. Garnish with a bay leaf or freshly grated nutmeg.
Amaroni
Amaroni
Ingredients:
- 1 1/2 oz. Amaro di Angostura
- 1 oz. London dry gin
- 1/2 oz. sweet vermouth
- 2 drops Angostura orange bitters
Preparation: Add all ingredients into a mixing glass, add ice, stir, and strain over ice into an Old-Fashioned glass. Garnish with an orange twist.
FAQs
In 1870, Siegert's three sons migrated to Trinidad and established the bitters as an essential ingredient in co*cktails and food. With four bitters variations: Aromatic Bitters, Orange Bitters, Cocoa Bitters, and Amaro Di Angostura, Angostura is a staple for bartenders and professional and home cooks.
What is the history of bitters? ›
Around 1824, Johann Siegert, who was a doctor in Venezuela, began making Angostura as a stimulant for the troops to help them with malaria and keep them on their feet. As we get to the golden age of the co*cktail, the late 1800s, bitters became more synonymous with co*cktails no matter what bar you went to.
What type of bitters go in an Old Fashioned? ›
I recommend a high-proof bourbon with bold flavor notes, so that its flavor will not be overpowered by the orange and bitters. Bitters: Angostura bitters are most commonly used in this co*cktail. I generally add about 3 to 4 shakes, but feel free to add as many as you prefer.
Is there a difference between Angostura bitters and orange bitters? ›
ANGOSTURA® orange bitters is made from its own unique secret recipe and doesn't contain any of the ingredients in ANGOSTURA® aromatic bitters.
What is the King of bitters? ›
paniculata, commonly known as King of Bitters or kalmegh, is an annual, branched, erect handsome herb running half to one meter in height. It is native to peninsular India and Srilanka and is also distributed in different regions of Southeast Asia, China, America, West Indies and Christmas Island.
Why are bitters not illegal? ›
The Alcohol and Tobacco Tax and Trade Bureau (TTB) considers co*cktail bitters to be a food flavoring extract.
What was Angostura bitters used for? ›
It started in 1824, when founder Dr. Johann Siegert first produced aromatic bitters as a medicinal tincture designed to alleviate stomach ailments.
Do bitters cleanse the liver? ›
Bitters give the liver a boost by aiding in the elimination of toxins and detoxification, coordinating the metabolism of sugar and fats, and helping release gallbladder-supporting hormones like cholecystokinin (CCK).
What are some fun facts about bitters? ›
Fun fact, in Oregon bitters are still classified as patent medicine. Most co*cktail bitters, ours included, have an alcohol base. They are generally bottled at 35–45% alcohol. Since most bitters are used by dashes or in drops, the amount of alcohol is minuscular, making the ABV difficult to trace.
What is a dirty Old Fashioned? ›
“Dirty” because it involves the orange of an Old Fashioned as well as the cherry juice that is usually a ghost of a flavour from the cherry at the bottom of a Manhattan. These two elements combined add the sweetness of the drink and provide the “dirty” element, similar to the olive juice in a martini.
On average, bitters last around 5 years.
However, there's no need to refrigerate bitters. Even though there are organic compounds in bitters, the amount of alcohol acts as a natural sterilizer and preservation agent. So, feel free to leave it on your bar cart or in your liquor storage cabinets without having to worry.
What bitters to use for co*cktail? ›
When talking about bitters, most mixologists will think of Angostura Bitters, which are the classic version of this alcoholic ingredient. Aromatic with notes of clove and cinnamon, they're fairly bitter (hence the name!) and add a more herbal, spicy note to drinks.
What bitters are best for martinis? ›
“Two dashes of Fee Brothers Orange Bitters is what you need in a Martini,” says Caleb Schreurs, beverage manager of the Hewing Hotel in Minneapolis. “Not three dashes. Not Angostura's Orange Bitters. Fee's the best at bringing out the gentle botanicals and light citrus of your gin.”
What are the best bitters for a Manhattan? ›
For a Classic Manhattan: Angostura Aromatic Bitters
One of the oldest bitters in production, Angostura has been produced on the island of Trinidad since 1824. While the recipe remains a secret—it's speculated that it contains more than 40 different herbs and botanicals—its iconic flavor is easily identifiable.
Do bitters go bad? ›
How Long Do Bitters Last? While we hate to see a bottle of bitters collecting dust on your home bar they do last indefinitely. They are bottled at about 70 proof or 35% alcohol, so they are perfectly preserved. However, it is possible that the flavor will change over time.
What is the king of bitters taste? ›
The stem is dark green, 2-6 mm in diameter, and the seeds are small in size, yellowish-brown in color, and have a bitter taste.
Who is the king of bitters? ›
Andrographis paniculata, commonly known as the King of Bitters, is named for its intensely bitter tasting leaves. In traditional Chinese and Indian medicine, it is used to reduce fever, inflammation, blood sugar and high blood pressure.
What is 4 dashes of bitters? ›
A typical dash of bitters is generally considered to be about 1/8th of a teaspoon or less than that. In other words, it's just a small amount. Liquids used in recipes for cooking and co*cktails are usually measured in fluid ounces.
What are the most common bitters used? ›
In recent years, the bitters world has expanded to include countless varieties, from chocolate and habanero to cherry and crabapple. Here, an explainer of the two most commonly used brands, Angostura and Peychaud's, plus two other options to consider when creating co*cktails at home.
Who should avoid bitters? ›
People who are pregnant and breastfeeding shouldn't take bitters. They also shouldn't be given to children as they often are infused in alcohol. People who have gastrointestinal disease shouldn't take bitters as they might irritate your digestive system.
People use angostura for fever, diarrhea, spasms, preventing the return of malaria, and other conditions, but there is no good scientific evidence to support these uses. In foods, angostura is used in alcoholic beverages.
