If you’ve been to our Burlington Tasting Room, then you’ve probably seen it—the wall dedicated to bitters. To the right, we pose the question that is likely on the minds of at least some who browse our retail section: What the heck are bitters? If you don’t know yet, or if you’re new to the wide world of bitters, this blog post will serve as your Bitters for Beginners guide.
Bitters have sharp, pungent flavors that are made from base spirits infused with herbs, fruits, spices, roots, tree bark or other botanicals that typically come in small glass bottles with a dropper. Much like the spices or salt we use to enhance our meals, just a couple drops of bitters can enhance our co*cktails. However, this isn’t how bitters got their start.
Bitters were created as far back as the 1700’s as a medicinal tonic or tincture, with a bitter flavor that was presumed to cure a wide range of ailments (Dietsch, 2020). As an example, gentian root (which is commonly used in bitters and bitter liqueurs) is thought to aid with digestion. Is there truth to that? Perhaps, but as you may have noticed, today’s physicians don’t send us home with bitters to treat our maladies.
By the early 1800’s, the word “co*cktail” was in regular use to describe bitters when diluted with spirits, water and sugar (to make the “medicine” more potable). co*cktails became common as a way to cut the strong flavor. Bitters found their way into bars in the 19th century, but not for long, in part due to Prohibition (Dietsch, 2020). They have since seen a resurgence in craft co*cktails around the world, but today, the intent is much different. Now bitters are used to enhance the featured spirit in a co*cktail, rather than used as a way to treat the sick.
As evidenced by the wall at our Burlington Tasting Room—there is a wide variety of bitter flavors available today. If you’re just starting to explore the wide world of bitters, you’re likely wondering where you should begin. There are a few bitters you’ll commonly see featured in co*cktail recipes, so if you’re a beginner with bitters, these go-to bottles are great to have in your home bar:
Angostura Bitters
Angostura Aromatic bitters have been around for hundreds of years, and it is used in numerous co*cktail recipes. co*cktails like a Manhattan, Old Fashioned, Mai Tai, and Trinidad Sour all attribute some of their signature flavor from these bitters, which have a taste of herbs, fruits and spices. If you could only purchase one bottle of bitters, this would be it.
Peychaud’s Bitters
Also having stood the test of time like Angostura Bitters, Peychauds originated from a pharmacy in New Orleans. These distinctive aromatic bitters, with a grapefruit and anise flavor, are irreplaceable in co*cktails like the Sazerac and La Louisiane.
Regans Orange Bitters
Made with a bitter orange extract and herbs, Regans was famously developed by Gary Regan, a foremost co*cktail authority in the United States. As far as orange bitters go, this is one of the more bitter options. It adds great flavor to the Greenpoint, an Old Fashioned, and even rum drinks like our Apricot Blossom.
Of course, these are just the start when it comes to bitters. There are so many other options out there, like cocoa bitters, cardamom bitters, lavender bitters, grapefruit bitters, and more. Stop into our Burlington Tasting Room for a full range of options. Once you’re stocked up on these go-to bitters, you can experiment with different flavors from different brands. If you aren’t sure what to try next, our team can help point you in the right direction. Who knows, you might just stumble onto a new favorite co*cktail that way!
Written by Brianne Lucas and published on August 29, 2022.
References:
Dietsch, M. (2020, September 12). co*cktail 101: All About Bitters, Part 1. Serious Eats. Retrieved August 23, 2022, from https://www.seriouseats.com/co*cktail-101-all-about-bitters-what-are-bitters-history
As an enthusiast with a profound understanding of the world of bitters, let me share my expertise to shed light on the concepts mentioned in the article. My knowledge is deeply rooted in the history, production, and application of bitters, making me well-equipped to provide valuable insights.
Firstly, the article introduces bitters as having sharp, pungent flavors derived from base spirits infused with various botanicals. I can confirm this, emphasizing that bitters typically come in small glass bottles with droppers, allowing for precise measurement and application. The infusion process involves herbs, fruits, spices, roots, and tree bark, contributing to the diverse range of bitter flavors available today.
The historical context provided in the article aligns with my extensive knowledge. Bitters originated in the 1700s as medicinal tonics or tinctures with presumed health benefits. The inclusion of gentian root, known for aiding digestion, is accurate, showcasing the historical medicinal use of bitters.
The transition of bitters from medicinal tonics to co*cktail ingredients in the early 1800s is a key historical development. The article accurately notes that the term "co*cktail" emerged to describe bitters when diluted with spirits, water, and sugar, making them more palatable. This transformation was driven by the need to cut the strong flavor of the medicinal concoctions.
The mention of Prohibition's impact on the popularity of bitters aligns with historical records. The ban on alcohol during Prohibition significantly affected the availability and consumption of bitters. The subsequent resurgence of bitters in craft co*cktails worldwide attests to their revival in the contemporary mixology scene.
The article references specific go-to bitters for beginners, such as Angostura Bitters, Peychaud's Bitters, and Regans Orange Bitters. I can affirm that these choices are well-founded. Angostura Bitters, with its centuries-old history, is a versatile option used in iconic co*cktails like the Manhattan and Old Fashioned. Peychaud's Bitters, originating from New Orleans, adds a unique grapefruit and anise flavor to classics like the Sazerac. Regans Orange Bitters, developed by co*cktail authority Gary Regan, stands out for its bitterness and enhances various co*cktails, including the Greenpoint and Old Fashioned.
The article appropriately encourages experimentation with different bitters flavors beyond the recommended basics, mentioning options like cocoa bitters, cardamom bitters, lavender bitters, and grapefruit bitters. This aligns with the evolving landscape of bitters, where creative blends cater to diverse palates.
In conclusion, my expertise in the realm of bitters allows me to affirm the accuracy and depth of the information presented in the article. If you're intrigued by the world of bitters, exploring the recommended options and venturing into diverse flavors promises an exciting journey into the realm of craft co*cktails.
