Bitters are a common bar ingredient that was considered a necessity in early bars but were left out of many drinks until their recent comeback thanks to an interest in classic cocktails. Many brands of bitters began as medicinal tonics but they found a home in cocktails as concentrated flavor stimulants that add a nice kick to the mix even though they are only used by the dash. The often secret formulas include a variety of herbs, fruits, spices and roots distilled in a base liquor. In today's bar bitters are essential and each bring their own qualities to each cocktail, so don't be afraid to experiment.
More Bitter Details
- Bitters are nonpotable, they are not meant to be consumed neat or on the rocks.
- Bitters were once used as a defining ingredient in a cocktail.
- Bitters can also be used in cooking... soups, salad dressings, pumpkin and apple pies, fish, etc.
- Orange bitters were once favored over aromatic and were in the original Martini.
- Older bitters which are almost extinct but may be listed in traditional recipes include Boker's, Boonekamp, Amer Picon, Hostetter's, West Indies, Pepsin, Fernet Branca and Underberg. Substitute the modern brands if you see them in print.
- Make your own bitters. Find other great recipes in Imbibe!, Joy of Mixology and The Everything Bartender's Book.
- Known as liqueurs, Averna and Campari are bitters also.
Angostura Aromatic Bitters
Photo Credit: © Colleen Graham
Possibly the most popular brand of bitters, Angostura should be considered a must when stocking a bar of any seriousness. The story begins with Johann Gottlieb Benjamin Siegert, a German doctor who found himself in Angostura, Venezuela in 1824 where he created this secret blend of tropical herbs and plants with the intent of curing a variety of illnesses. The brand is now produced in Trinidad and the blend is still a well-kept, but much appreciated secret. The oversized, awkward label has also become a trademark of the brand. It's said that the wrong size was ordered and everyone in the facility thought someone else would fix the mistake, no one did and the label remains.
Angostura Orange Bitters
In 2008 Angostura released an orange bitter and it's everything one would anticipate from a company held in such high esteem in this tiny bottle market. This bottling has the same signature label as its aromatic counterpart so it is easily recognizable on the shelf. The clear bitters hold a perfectly citrus taste and compliment the best of cocktails when just a touch of acidy, bittery citrus is needed.Fee Brothers Bitters
Fee Brothers has a line of bitters that has been produced in Rochester New York since the 1950's. What started for the family in 1847 as a butcher, then liquor shop developed into a winery and importer. The bitters came later and rose in popularity with the distinction of being one of the most diverse lines of bitters.- Aromatic Old-Fashioned: includes angostura bark; close substitute for Angostura; use in Emerald Isle, Black and Red, Tuxedo
- Orange: use in Duplex, Orange Martini, Martinez
- Peach: use in Koi Cocktail, New Old-fashioned, Coronation, Sage Lady
- Mint: add to Mint Julep, Mojito, Kiwi Mango Mint
- Lemon: add to Gin & Tonic, Fennel Lemon Crunch, Whiskey Sour
- Grapefruit: add to Firefly, Nevada Cocktail, Cantarito
- Rhubarb: The Rube
