Bitters

Bitters are basically high-proof alcohol infused with botanicals: roots, barks, herbs, fruits, spices. Think of it like a super concentrated seasoning for your drink. The alcohol pulls out all those flavors, but the bitterness is key. It’s not meant to be sipped on its own, not unless you’ve lost a bet. They bring balance. A good bitter cuts through sweetness, adds complexity, or brightens up a drink with a touch of citrus or spice. It’s not a syrup, it’s not a liqueur you’re pouring ounces of. We’re talking drops. A dash or two is all it takes to wake up a cocktail and give it a bit of backbone. It’s the salt and pepper of the bar world.

Okay, so you’re out of Angostura and the world is ending. Don’t panic.

• Herbal Liqueurs (e.g., Fernet Branca): A tiny splash can add a similar bitter, herbal depth, especially in a Manhattan or even a Whiskey Sour.
• Orange Peel: For the citrus bitters, a good expressed orange peel twist gives you the oils and some aroma, but not the deep bitterness.
• Coffee Bitters: If you need that dark, roasted note and don’t have Angostura, a dash of coffee bitters might work in a pinch for some whiskey drinks.
• Amari (e.g., Campari or Aperol): These are liqueurs, so they’re sweeter, but a tiny drop can introduce a bitter component. Use sparingly.

• Angostura Bitters: The OG. Clove, cinnamon, baking spice, bitter roots. Essential.
• Peychaud’s Bitters: Lighter, anise and cherry notes, a must for a Sazerac.
• Orange Bitters (e.g., Regans’ No. 6): Bright, zesty orange peel with a hint of spice.
• Fee Brothers Old Fashion Aromatic Bitters: A bit softer than Angostura, more fruit and spice up front.
• Bittermens Xocolatl Mole Bitters: Deep chocolate and spice, great for adding richness to dark spirits.

• A dash is a dash. Don’t try to measure it with a jigger. Just a quick flick of the wrist, straight from the bottle.
• Always add bitters before you shake or stir. Lets them mix properly and distribute their flavor.
• Taste as you go. Start with one or two dashes, then add more if the drink needs that extra punch or balance. You can always add, but you can’t take away.
• Don’t be afraid to experiment with different types. Orange bitters in a Gin & Tonic, or a dash of celery bitters in a Bloody Mary.
• Store them at room temperature, out of direct sunlight. They’ll last practically forever, so no need to worry about them going bad.

• Start Small: Bitters are highly concentrated, so just a few dashes can dramatically change the flavor of a cocktail. Start with one or two dashes, then taste and adjust as needed.
• Match the Spirit: Pairing bitters with the right spirit can raise your cocktail. Try Angostura bitters with whiskey, orange bitters with gin, or herbal bitters with tequila for the best flavor combinations.
• Experiment with Flavors: Don’t be afraid to mix different types of bitters in one drink. Combining flavors like orange and aromatic bitters can create a more complex and layered cocktail.
• Store Properly: Bitters last a long time when stored correctly. Keep your bitters in a cool, dark place to preserve their flavor and potency over time.
• Balance with Sweetness: Bitters work best when balanced with sweet ingredients like simple syrup, liqueurs, or fruit juices, adding depth without making the drink overly bitter.