The Bitters
Bitters are concentrated flavoring compounds used in cocktail preparation, made by steeping herbs, spices, roots, and other botanical materials in alcohol. Applied sparingly—typically a few dashes per drink—they enhance flavor complexity, balance sweetness, and add aromatic depth to mixed drinks. The most widely recognized commercial varieties include Angostura, Peychaud’s, and orange bitters, each with distinct flavor profiles suited to different cocktail styles.
Historical Development
Bitters originated in the 19th century, initially created and sold by pharmacists as medicinal tonics before becoming standard bartending ingredients. The practice of infusing alcohol with botanical materials for purported health benefits was common in pharmaceutical practice, and many early bitters formulations drew on traditional herbal remedies. As cocktail culture developed, bartenders adopted these bitter tinctures for their flavor-balancing properties rather than medicinal purposes.
Composition and Use
The flavor intensity of bitters means that even small quantities—typically 1 to 3 dashes—noticeably affect a cocktail’s taste profile. They work by complementing base spirits and other ingredients, rounding out harsh alcohol notes and adding subtle complexity. Different varieties pair with specific cocktails; Angostura is traditional in drinks like the Manhattan and Old Fashioned, while Peychaud’s appears in the Sazerac, and orange bitters suit spirit-forward cocktails with citrus elements.