Bitters are highly concentrated flavor extracts traditionally made by infusing a neutral alcohol base with a blend of aromatic herbs, spices, roots, fruits, and other botanicals to create a bitter or bittersweet flavor. They are often described as a liquid spice, used in small amounts to add depth, complexity, and balance to cocktails and other drinks
Composition and Ingredients
- Bitters typically contain water, alcohol (usually 35-45% ABV), and botanical ingredients such as gentian root (a primary bittering agent), cinchona bark, orange peel, cassia, cascarilla, and other herbs and spices
- Some bitters are made with vegetable glycerin instead of alcohol for non-alcoholic versions
- The exact botanicals vary widely, giving bitters their distinct flavor profiles that can be spicy, herbal, fruity, or earthy
Uses
- Bitters are mainly used in cocktails to balance sweetness and sourness by adding a bitter dimension, enhancing the overall flavor complexity
- They are typically added in dashes or drops, not consumed straight, except in rare cocktails like the Trinidad Sour which uses a larger quantity of Angostura bitters
- Historically, bitters were used as medicinal tonics for digestion and other ailments before becoming popular cocktail ingredients in the 19th century
Types
- The three main types of bitters are Angostura bitters, Peychaud’s bitters, and flavored bitters, each with unique flavor profiles and uses
In summary, bitters are a complex, botanical-infused liquid used primarily as a flavor enhancer in cocktails, providing balance and depth much like spices do in cooking
