The Beauty of Bitters
The cocktail’s covert ingredient
Bartenders and mixologists use bitters the way chefs use spices. Despite the name, not all spirits that fit into this category are actually bitter in taste, but they do pack a concentrated flavor punch. Their flavors come from infusing any combination of herbs, roots, fruits, flowers and spices with alcohol.
Originally made and used for medicinal purposes, bitters have a long history. As a child, I had a particularly long (and loud) battle with hiccups. My grandfather gave me a spoonful of some concoction that contained bitters and lemon. I writhed and sputtered dramatically, but in those quick few seconds my hiccups fled like the wind.
Chances are you’ve had a cocktail containing bitters that didn’t make you writhe on your barstool; the bitters no doubt blended seamlessly with the other flavors in the glass.
Take, for example, a traditional old fashioned. It’s made with Angostura, one of the more popular bitters and the one every home bar should have. Originating in Angostura, Venezuela, in the 1800s, its blend has been a well-guarded secret ever since. Angostura makes orange bitters as well.
Peychaud is another well-known bitters, most often used in the classic Sazerac. This New Orleans cocktail is famous for beginning with an absinthe-washed bar glass that is filled with chilled rye whiskey or cognac, a sugar cube and several dashes of Peychaud.
Following in the footsteps of flavored vodkas and gins, the amount of flavored bitters on the market has increased dramatically in recent years.
Dashfire Bitters claims to have more selections in its portfolio than any other producer in the world, with flavors such as Creole, Spiced Apple and Mole. The Classic Orange is its signature, made with fresh orange rinds, spices and bourbon, and aged in barrels. The Chai’Walla is like baking spices, and the Old Fashioned is a bit woody.
These bitters are made from organic corn grown in Minnesota, and raw, real ingredients for a purer flavor. Each bottle comes with a full-length glass dropper for measuring accuracy and has tips for mixing on the label.
Bitters come in small bottles—only a couple of drops are usually needed to enhance flavors and tie a drink together. Think of salt. A baked potato with butter and sour cream is good, but a dash of salt brings it to life.
As the number of companies making bitters grows, so does the number of local bartenders wanting to make their own flavors to complement their cocktail programs.
The bar at 10K Alley in the JW Marriott Marco Island Beach Resort is stocked with Bittermens, Bitter Truth and Fee Brothers. Beverage Director Nusrat Jahan is also rolling out her own house-made bitters program. “There are so many interesting things you can do when you create your own,” she says.
Barry Larkin, bar manager at 7th Avenue Social in Naples, makes a house blend that includes four different bitters. “It’s key to our program,” he says. “We have these wonderful classic cocktails that we don’t want to change, but we still want to make them our own. Our house blends are unique and set us apart.”
Bitters have a long shelf life so don’t be afraid to invest in a few. Next time you’re in your local liquor store, check out the selection and add a new twist to some of your favorite home cocktails.
Gina Birch is a regular contributor to TOTI Media. A lover of good food, good drinks and a fun time, she is also a well-known media personality in Southwest Florida.
Following in the footsteps of flavored vodkas and gins, the amount of flavored bitters on the market has increased dramatically in recent years.