Instructions
Prepare the Glass:
- Pour 1/2 tsp of bitters into a cocktail glass.
- Revolve the glass until the bitters coat the entire inside.
Add Gin:
- Fill the glass with gin to your desired amount.
Notes
Where it came from
The Gin and Bitters has no singular origin story, likely evolving from medicinal uses of bitters and early gin consumption. It’s a classic barman’s drink, a simple two-ingredient serve that highlights quality spirits and the complex aromatics of bitters. It predates many modern cocktails, a testament to its enduring simplicity.
This drink is a minimalist’s cocktail, sitting alongside other spirit-and-bitters combinations like a Pink Gin or an Old Fashioned, though far simpler. Unlike a Pink Gin, which often includes a touch of water, or an Old Fashioned with sugar and ice, the Gin and Bitters strips it back to the absolute essentials: just gin and bitters.
You’d typically order or serve this in a no-nonsense setting: a classic cocktail bar, a well-stocked home bar, or even a quiet dive where the bartender knows their spirits. It’s a pre-dinner aperitif for some, a digestif for others, or simply a potent sip when the mood strikes for something strong and aromatic.
What it tastes like
On the palate, the Gin and Bitters leads with the sharp, botanical character of gin, often juniper-forward with citrus and herbal undertones. The bitters then spread across the mid-palate, introducing complex layers of spice, root, and a dry, aromatic bitterness that lingers on the finish, cleansing the palate.
Given the recipe specifies ‘fill the glass with gin to your desired amount,’ this drink is essentially neat gin with an aromatic rinse. A standard pour of gin, around 2 ounces, typically sits at 40-47% ABV. This makes the Gin and Bitters a very potent drink, far stronger than a beer and comparable to sipping a neat spirit.
The technique
Building a Gin and Bitters is straightforward. First, pour the bitters into your chosen glass and swirl it around until the entire inside surface is coated. This distributes the aromatics evenly. Then, fill the glass with your preferred amount of gin. No stirring or shaking is required, as the ingredients are already combined by the rinse.
The key technique here is the bitters rinse. Don’t just dash the bitters into the gin. Coating the glass first ensures the bitter notes and aromatics are present in every sip from the start, rather than sinking to the bottom or being an initial overpowering burst. It creates a more integrated and consistent flavor experience.
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Ingredient Spotlight
The bottles that make or break this drink.
Gin
- Use
- A classic London Dry gin like Beefeater, Tanqueray, or Gordon’s works perfectly. Their juniper-forward, dry profiles are ideal. Higher proof gins can also stand up well to the bitters.
- Skip
- Excessively floral or sweet gins, or those with very strong, unusual botanical profiles, can clash with the bitters rather than complement them. Avoid heavily flavored gins.
- Why
- Gin is the backbone of this drink, with the bitters acting as a counterpoint. Its quality and botanical composition are front and center, defining the drink’s character and potency.
Bitters
- Use
- Angostura Aromatic Bitters is the traditional choice, offering a complex blend of spices and herbs. Peychaud’s Bitters can also work for a slightly sweeter, anise-forward twist.
- Skip
- While orange bitters are great in other drinks, they often don’t provide the same deep, complex aromatic profile needed for a classic Gin and Bitters. Avoid fruit-forward bitters.
- Why
- Bitters provide the essential aromatic depth and a balancing bitter note that cuts through the gin’s botanicals. They transform a simple spirit into a more complex, layered drink.
Three Variations
Three real ways bartenders riff on this drink. Same idea, three different jackets.
Pink Gin
- The classic, slightly softer serve
- This variation often includes a splash of cold water or is served over ice, making it a touch more mellow and diluting the potency slightly while retaining the core flavors.
Gin & Orange Bitters
- A citrus-forward aromatic twist
- Substitute the aromatic bitters for orange bitters for a brighter, more citrusy aroma and a slightly less herbal bitter profile. It’s a lighter take on the original concept.
Gin & Absinthe Rinse
- An anise-laced, potent aromatic
- Instead of traditional bitters, rinse the glass with a small amount of absinthe. This adds a distinct anise and herbal note, making for a very potent and aromatic drink.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
If you have no aromatic bitters, a very small dash of a bitter liqueur like Campari or Aperol could provide a similar, though sweeter and less complex, bitter note. Otherwise, it’s just gin.
A high-quality vodka could be used for a neutral spirit and bitters, but you’ll lose the botanical complexity. Clear rum or a blanco tequila would offer a different, but interesting, aromatic base.
A small rocks glass, a shot glass, or even a small juice glass will work. The key is to have enough surface area for the bitters rinse.
For the bitters rinse, a few heavy dashes from the bottle typically approximate 1/2 tsp. You’re aiming for a visual coating of the glass, so adjust by eye.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Gin and Bitters?
A Gin and Bitters contains only two ingredients: gin and aromatic bitters, typically Angostura. The glass is rinsed with bitters, then filled with gin.
How do you make a Gin and Bitters?
You coat the inside of a glass with 1/2 tsp of bitters, swirling it around. Then, you fill the glass with your desired amount of gin.
What kind of gin is best for Gin and Bitters?
A classic London Dry gin is generally preferred. Its bold, juniper-forward profile stands up well to the bitters and provides the traditional flavor.
Is Gin and Bitters served with ice?
The traditional recipe does not specify ice, implying it’s served neat. However, some prefer a Pink Gin variation that includes ice or a splash of water.
Is Gin and Bitters a strong drink?
Yes, it’s a very strong drink. It’s essentially neat gin with an aromatic rinse, making its alcohol content comparable to sipping a straight spirit.
What does Gin and Bitters taste like?
It tastes strongly of gin’s botanicals, primarily juniper, followed by the complex, herbal, and spicy bitterness from the bitters, finishing dry and aromatic.
Why is it called Gin and Bitters?
The name directly reflects its ingredients: gin, and aromatic bitters. It’s a straightforward description for a straightforward drink.
Is Gin and Bitters an old drink?
Yes, it’s considered a very old and classic preparation, likely dating back to the 19th century or earlier, evolving from simple medicinal and recreational uses of its components.
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