As I was thinking about what to write about this week, I began thinking back on all the lessons I have provided. All the tips and tricks, the recipes, and the history, when I realized I have never discussed bitters. Y’all know how to make a variety of simple syrups and grow your own garnishes, but we have yet to explore the world of bitters.
History time! In 1824 Bitters were born! A German physician working in Venezuela was trying find a cure for stomach maladies and malaria (yes, malaria, you will learn why in a bit). After many attempts he came upon a recipe that worked and he began making Angostura Bitters. These bitters are now a staple for all bartenders and cocktail enthusiasts.
We know when and where they originated, now we need to know what they are.
Cocktail bitters are made from a wide variety of botanical ingredients such as herbs, bark roots, cassia (Chinese cinnamon) citrus peel, nut husks or cinchona bark (this contains quinine which treats... you guessed it, Malaria). A combination of ingredients is added to water and neutral grain alcohol to steep and create a tincture. The alcohol helps amply the botanical flavors. A bottle of bitters can be 35-45% alcohol but since they are used in such miniscule amounts, they are considered non-alcoholic.
Are all bitters bitter?
The short answer is no, but when have I ever given you the short answer? They are called bitters because the ingredients used to make them often give off a strong bitter aroma or flavor. Since they are used to balance the sweetness of a cocktail, the name makes sense.
Bitters will taste different based on the combination of ingredients. The flavor profile can range from bitter orange to herbs to coffee and even cola.
Let us look at the most common styles:
Citrus Bitters – these bitters are made with citrus peel, herbs and burnt sugar. As a cocktail bitter they provide the aroma of marmalade.
Aromatic Bitters – This category covers most cocktails bitters, which are not either citrus or not based. Aromatic bitters use all sorts of botanicals which range from cinnamon to mint to hibiscus to sage. I have even seen celery bitters, which I think are more for cooking than cocktailing, but I could be wrong.
Nut Bitters – This style bitters are new to the market, a provide cocktails with aromas and flavors ranging from coffee, dark chocolate to cola and dark cherry. Nut bitters are one of my favorite styles of bitters because not only to they balance the sweetness of a cocktail they add a warm depth to your drink.
Bitters are like salt in baking, you can’t really taste them, but they elevate your cocktail to a whole new level. The secret to using bitters is to start slow, add one drop at a time. Finding your preferred level for each cocktail is a process of trial and error. My suggestion is to use a dropper, so your dash doesn’t become a splash.