Cocktail bitters are the secret weapon in a bartender’s toolkit, adding depth and complexity to drinks. With a single dash, bitters can elevate the flavors of both classic and contemporary cocktails. They bring balance and enhance the unique character of each beverage, making them a must-have ingredient for every bartender. Discover the magic of cocktail bitters and learn how to elevate your drinks with this quick uses, types, and history of bitters guide.

The Bittersweet History of Bitters

Bitters got their name from their flavor profile. Although it doesn’t necessarily mean they taste bitter, the herbs and barks used to give off a strong and sharp taste owing to their tannin levels. Back when they were first discovered, many people believed bitters were an all-purpose medicine that would cure every ailment, from indigestion to malaria. This was primarily due to its unpleasant taste that many equated with something “healthy.” Before we delve deeper into the history of bitters, let us first define what bitters are. 

What Are Bitters?

Bitters are made by infusing botanicals, fruit peels, roots, barks, herbs, and other ingredients into a flavorless alcohol base. The wide assortment used to make them delivers unique and unrecognizable flavors. Most bitters have an alcohol by volume (ABV) of 35 to 45%, a relatively high alcoholic content. Common ingredients in bitters include:

• Orange peel
• Gentian root
• Cassia bark
• Cascarilla
• Cinchona bark
• Gentian root

They are undoubtedly one of the most popular concentrated flavor enhancers used to elevate the taste and flavor of drinks in millions of homes and bars across the globe. The history of bitters has kicked off a worldwide mass-adoption. Data reveals the Global Bitters Market size is valued at USD 354.84 million in 2022 and is expected to grow at a CAGR of 12.35% to reach USD 900.95 million by 2030. 

A Potted History of Bitters and their Rise to Popularity

No doubt bitters occupy a curious place in the history of food and drinks. The origins of bitters can be traced back to 1824 when Dr. Johann Siegert, a doctor in Venezuela, began blending Angostura as a stimulant for the troops to help them deal with a ravaging malaria ailment. They were originally called “Dr. Siegert’s Aromatic Bitters” but were later renamed Angostura Bitters.

With time, bitters became more synonymous with alcoholic drinks, and in 1870, Siegert’s sons migrated to Trinidad and started marketing them as an essential ingredient in cocktails and food. Soon after, one of Siegert’s sons started exhibiting bitters in England and the Americas, where they were mixed with gin to make the famous “Pink Gin. “The company was renamed Angostura Bitters in 1904, and soon after, the son in charge of Angostura lost the company in bad business deals. Following this development, Angostura was taken by his creditors, who were gracious enough to continue the story of bitters. 

The Different Types of Bitters Available: A Beginner’s Guide

Today there are several bitter variations, including Angostura Bitters, Peychaud’s bitters, Cocoa Bitters, and Orange Bitters. Angostura bitters remain an undisputed staple for bartenders and professional cooks worldwide. Let’s take a look at each of these types of bitters:

• Angostura bitters: Angostura bitters are undeniably the most popular cocktail bitters made by the House of Angostura in Trinidad and Tobago. It comes in an easily recognizable small bottle featuring an oversized white label. The proportional label was a sizing mistake that the company cleverly turned into a marketing tool! The precise recipe of Angostura bitters remains a closely guarded secret, but experts believe they are made from gentian herbs and other spices. Angostura has a spicy and bitter spice with hints of cinnamon and clove.
• Orange bitters: Orange bitters first hit the market in the 1860s and 70s. However, it was not until the 1880s that they were included in popular cocktail recipes such as the Dry Martini. Orange bitters are made with orange peels and other botanical ingredients. They give off distinct citrusy flavors and hints of cinnamon, anise, coriander, caraway, and cardamom.
• Peychaud’s bitters: Peychaud’s bitters were introduced in the 1830s by Antoine Peychaud, an apothecary in New Orleans. They are made with pure grain alcohol infused with flavorings such as bitter gentian root, anise, and mint. Compared to Angostura, Peychaud’s bitters have a sweeter flavor with hints of mint and anise. Peychaud’s bitters are synonymous with the Sazerac cocktail, the official drink of New Orleans.
• Cocoa bitters: Cocoa bitters are made with a secret recipe using the world’s finest Trinitario cacao beans from Trinidad and Tobago. It has a rich bitter, floral, nutty cocoa taste with a hint of assertive spice. Cocoa bitters pair perfectly with aged spirits such as whiskey, rum, cognac, and tequila.
• Other lines of bitters Include Celery, Grapefruit, Peach, Lemon, Cherry, Rhubarb, Plum, and Mint.

Bitter but Better: Understanding Bitters

There’s even more to know besides the history of bitters and uses.

The Science of Bitters: How Are They Made?

Bitters are made by infusing aromatic roots, spices, and other botanicals in high-proof liquor such as Everclear or whiskey for a specified amount of time. The alcohol acts as a solvent that extracts flavors and volatile aromatics from the botanicals they sit in. the alcohol also helps preserve bitters giving them an infinite shelf life. As mentioned earlier, the specific methods and ingredients used to make bitters differ based on type. However, common ingredients include cinchona bark, gentian root, cascarilla, orange peel, and others. 

Bitters in Cocktails: Why They Matter

Bitters provide a rare twist and edge that adds complexity to cocktails. The word “bitter” doesn’t necessarily mean they introduce bitterness and a strong taste to your drink. They are like salt in baking, helping elevate your cocktail to new levels while shielding its bitter flavor. This magical infusion also enhances a drink’s aroma by bringing a bright, zesty fragrance into your favorite cocktail. You can add a few drops to your cocktails to enjoy a more decadent Christmas smell.

The Taste and Health Benefits of Bitters

Adding bitters to your drink is not simply a matter of reviving taste and tradition. Bitter-flavored drinks boast a rich history in healing arts. In ancient times famous physicians such as Paracelsus brewed bitters from carefully selected herbs to cure various maladies cutting across ages. Studies reveal bitters are crucial for digestive balance and are linked to several related health benefits. The following are some of the benefits of bitters:

• Aids digestion: Bitters can act as a digestive aid to ease indigestion and treat heartburn, nausea, cramping, bloating, and gas.
• Boost the immune system: Bitters can also provide several immune and inflammation benefits. Specifically, burdock in bitters is an effective inflammation fighter that can help people with osteoarthritis.
• Control sugar and appetite: Bitters can curb sugar cravings by countering the brain receptors that drive us to consume sweets. They help foster overall healthy eating habits and control overeating.
• Support liver functions: Specific agents in bitters can help support the liver in removing toxins from the body and regulating the body’s metabolic process. They aid the liver’s main function: the elimination of toxins and detoxification.

Storing and Using Bitters: Tips and Tricks

One of the unique things about bitters is that they don’t have an expiration date or timeframe for safe consumption. Provided you keep the bottle out of light and store it in a dark, cool place, it will last for years, depending on how often you use it. However, use this ingredient within five years of purchase for the best taste and flavors. The following are a few tips for storing your bitters:

• Store in a cool, dry place like a bar cart or liquor storage cabinet. 
• There is no need to refrigerate bitters. The amount of alcohol acts as a natural sterilizer and preservation agent.
• Ensure you close the bottle firmly after each use. Exposure to oxygen can affect the flavor.
• Keep the bottle away from direct sunlight. This help preserves the flavors and prevents the ingredients from discoloring over time. 

Bitter-licious Cocktails: How to Use Bitters

Bitters are most common to flavor cocktails. They are added as drops or splashes in the drinks to balance out the sweet and sour notes of several beverages. One dash of bitters is equivalent to ¼ teaspoon to ⅛ teaspoon. The following are tips for using bitters on your cocktail:

• Tip the bottle of your favorite bitters right into the drink  
• Add one to two drops, and give it a good solid shake before tasting.
• You can add more drops as need be
• The secret to achieving the best results with bitters is to start slow.

The Art of Incorporating Bitters into Your Cocktails

Many classic and contemporary cocktails call for the use of bitters. Bitters can also help bring out the taste of new concoctions you create in your home bar. Here are some of the types of cocktails that pair well with your favorite bitters:

• Aromatic bitters: Aromatic bitters such as Angostura and Peychaud’s bitters pair well with whiskey and rum. Specifically, Angostura bitters are delightful in Manhattans, while Peychaud’s Bitters are most common in the Sazerac.
• Orange bitters: Orange bitters can be an alternative to aromatic bitters in whiskey-based drinks. They give a nice citrusy bite to the harsh whiskey drinks. If you are in an adventurous mood, try Regan’s Orange Bitters in your favorite Old Fashioned drink.
• Celery bitters: Celery bitters work well when paired with gin or tequila, thanks to their light and earthy taste. For example, Scrappy’s celery bitters help add a pleasant aftertaste to Bloody Marys and Martinis.
• Digestive bitters: digestive bitters are usually drunk on the rocks or used in mixed drinks. Add a dash of digestives such as Campari, Fernet, and Aperol to mixed drinks like Aperol Spritz and Negroni. 

DIY Bitters: How to Make your own Bitters at Home 

Making your own bitters allows you control over the distinct flavor profile you are looking for. The main ingredients are high-proof alcohol and natural flavoring agents, including herbs, roots, spices, and botanicals. You also need cheesecloth and jars. 

The following are simple steps to make your bitters at home:

• Step 1: Combine the flavoring ingredients in a jar and mix them in high-proof alcohol. Let the mixture sit for two weeks and shake once daily.
• Step 2: After two weeks, strain the mixture into a clean jar using cheesecloth. Put the remaining solid ingredients in a pan with water and heat over the stove. Put this new mixture into a separate jar. Let both jars sit for one week.
• Step 3: Use a strainer to remove the solids from the water-based mixture. Combine the remaining water with the high-profile alcohol and add sweeteners. Let the mixture sit for three days.
• Step 4: Put your homemade bitters into dropper bottles and enjoy your favorite drink.

In a nutshell, bitters are essential in modern mixology, helping accentuate flavors and make drinks taste extraordinarily complex with just a few shakes. If you are a budding cocktail enthusiast looking to build your bitters collection, start with a bottle of the aromatic variety. From there, choose bitters based on your favorite drink. For agave-based spirits, add a smoky, spicy bitter to your lineup. However, if you are a big fan of gin, orange, or citrus bitters might be perfect for you. 

Sample Bitters At a Distillery Near You with Distillery Nearby

As avid supporters of the #drinklocal movement, Distillery Nearby is your ultimate distillery passport to explore distilleries near you. With an ever-growing list of distilleries, you’ll have the opportunity to sample a variety of handcrafted, artisanal spirits and find new favorites. So, grab a glass, remember all the uses and history of bitters, and join us on this exciting adventure! Happy sipping!