In the realm of cocktails, bitters play a fundamental role akin to the essential seasonings in a dish. With the resurgence of cocktail culture in recent years, the array of types of cocktail bitters has expanded significantly, resembling a diverse spice collection. This abundance of bitters presents a delightful challenge for home mixologists: How do you select the must-have bitters worth investing in, and which ones can you pass up? Moreover, which bitters have earned a place among the timeless classics, and which ones are destined to fade into obscurity?
What are Bitters?
In the world of cocktail components, bitters might appear insignificant. These tiny bottles hold a powerful punch that can revolutionize any drink with just a few drops. Their potent flavors, derived from a blend of herbs, spices, citrus zest, and barks steeped in high-proof alcohol, were initially considered a miraculous cure-all when they hit the market in the 18th century.
Most bitters recipes are top secret, but a few key ingredients tend to pop up. According to Leandro Pari DiMonriva, host of The Educated Barfly, gentian root is a staple in almost every type of bitters and has a long history as a primary bittering agent in making amaro, making it a likely candidate in most recipes.
The History of Bitters
During the 19th-century era of snake oil remedies, bitters emerged as a potent concoction of alcohol, herbs, spices, and botanicals. Back then, these elixirs were touted as a cure for a myriad of ailments, from malaria to heartburn. In the midst of the Civil War, Union Army officers hailed bitters as the soldier’s shield, fending off the dangers of the Southern swamps and the toxins lurking in rivers and bayous.
Americans caught on to the false health claims of bitters, leading to their decline until the 1990s when innovative bartenders revived their popularity. Nowadays, bitters are a must-have for any home bar, alongside gin and whiskey. The market now offers a multitude of bitters brands, making it challenging to sift through and find the ones that truly stand out.
How To Use Bitters
Prior to starting your exploration with bitters, it’s essential to reflect on a few key considerations. Do you enjoy brown spirits? Are you a connoisseur of Martini mixes? Do you appreciate Tiki cocktails? The goal is to test out bitters that complement your flavor preferences.
Selecting your essential bitters is akin to stocking your kitchen pantry. If Thai cuisine is your culinary forte, your pantry will contrast significantly with that of an avid Italian cook. Nevertheless, for the cocktail enthusiast and at-home mixologist, certain fundamental bitters merit exploration.
Types of Bitters
Although they might appear similar at first glance, each type of bitters possesses a unique flavor profile and serves specific purposes. Begin with the essentials—Angostura, Peychaud’s, and orange bitters. Let’s delve into the distinctions between them and explore their individual applications.
Angostura Bitters
Angostura bitters, known for their iconic bright yellow cap and large label, stand out as a staple in the world of modern mixology. Also known as aromatic bitters, these bitters originated from the creative mind of Johann Seigert during his time in Venezuela alongside Simón Bolívar’s troops fighting against Spanish dominion in South America. Initially crafted to assist soldiers with digestion issues, Angostura bitters were named after the Venezuelan town of Angostura. Siegert officially began selling his bitters in 1824 and later shifted production to Port of Spain, Trinidad in 1875, where the famous Angostura bitters continue to be crafted to this day.
While the precise components are a well-kept secret, Angostura bitters offer distinct hints of allspice, cinnamon, and clove, concluding with a touch of bitterness. With their rich, reddish-brown color, they not only add a visual element to mixed drinks but also enhance their flavor. When added sparingly, Angostura bitters perfectly complement aged spirits, like rum and whiskey. Additionally, in Tiki style drinks they work to balance the sweetness of syrups and tropical fruit juices. Renowned for their spice-centric taste, Angostura bitters are a versatile essential for any mixologist.
As seen in: Old Fashioned, Manhattan, Champagne Cocktail, and Zombie.
Peychaud’s Bitters
In the mid-19th century, Antoine Amédée Peychaud, a Haitian apothecary in New Orleans, crafted the iconic Peychaud’s bitters. Commonly known as Creole bitters, this flavorful creation is deeply intertwined with the vibrant culture of New Orleans.
While both Peychaud’s and Angostura bitters serve similar purposes, they stand apart with their unique hues and flavor profiles. Peychaud’s bitters stand out with a vibrant red hue that is brighter than Angostura, offering a milder and less robust taste. While Angostura leans heavily on allspice and clove for its flavor, Peychaud’s boasts a prominent anise-forward taste reminiscent of licorice. This distinct anise-driven flavor gives Peychaud’s a unique character, making it slightly less versatile than Angostura. However, it plays a vital role in crafting some of the most iconic and cherished classic cocktails.
As seen in: Sazerac, De La Louisiane, Vieux Carré, and Old Hickory.
Orange Bitters
