Some bartenders list co*cktail bitters as an optional ingredient in their drinks. Others would call this blasphemy and argue that bitters are crucial to a co*cktail’s expression and je ne sais quoi, like the seasoning on your favorite dish or an exclamation point at the end of a sentence.
Mandatory or not, bitters can be found in every bartender’s arsenal, which means they can sit on a shelf or bar cart for weeks, months, or years at a time. And since they’re essentially a co*cktail’s finishing touch, why would anyone want to screw that up by using expired product? That’s why when it comes to the uncertain shelf life of bitters, there are a few points that need addressing.
Bitters are made by infusing a neutral spirit or glycerin with any number of aromatics, such as spices, tree bark, fruits, or botanicals. From household names like Angostura all the way to Mexican mole bitters and truffle-infused iterations, the options are endless. (It’s worth noting that there’s a big difference between co*cktail bitters and potable bitters, like amari, which are consumed in quantity. co*cktail bitters are so potent in flavor that they’re only used in drops or “dashes.”)
Don't Miss A DropGet the latest in beer, wine, and co*cktail culture sent straight to your inbox.
Just like most spirits, bitters don’t technically expire. According to Jon Adler, mixology wizard and bar manager at Shinji’s in NYC, most bitters, including Angostura, do not go bad since they generally have an alcohol content of about 45 percent ABV. “The alcohol [or glycerin] works as a preservative so they will never go rancid. But unless they’re kept in the fridge, they will change flavor over the years as alcohol does slowly evaporate due to its unstable molecular structure.”
This change in flavor is often just a muting of the original taste, but oxidation over time can sometimes give bitters a metallic, iron-like taste. This phenomenon hinges upon the level of water and organic matter in the bitters in question. For instance, Fee Brothers uses fresh ingredients like fruit extracts and almond oil in their bitters. This makes them taste great, but consequently, their flavor fades rather quickly. Fee Brothers’ bitters also have a generally high water content, which contributes to a faster rate of oxidation. “It’s akin to opening a bottle of vermouth — both have about a one-month shelf life in the fridge,” says Adler.
Fortunately, most bitters have enough alcohol or glycerin in them to prevent perishability from becoming a major threat. Regardless, the best way to keep your bitters fresh, and to slow down any oxidation, is to store them in the fridge. If you feel so inclined, jot down the date you bought your bitters on their bottles to keep track of their ages. Ultimately, they won’t last forever, but you won’t get food poisoning from them, either.
Published: April 19, 2023
As a seasoned mixology enthusiast with years of experience, I can attest to the pivotal role co*cktail bitters play in elevating the drinking experience. My expertise extends from crafting classic concoctions to experimenting with innovative flavor profiles, and I've witnessed firsthand the transformative power that a well-chosen bitters can have on a co*cktail. In the intricate world of mixology, understanding the nuances of ingredients is paramount, and bitters undoubtedly hold a special place in this tapestry of flavors.
Now, delving into the intricacies of the article, let's dissect the key concepts:
-
co*cktail Bitters as Essential Elements: The article rightly emphasizes the debate among bartenders regarding the inclusion of co*cktail bitters as optional or essential. Drawing a parallel between bitters and seasonings in cuisine, it vividly captures the essence of bitters as the finishing touch, akin to an exclamation point in a sentence. This aligns with the understanding that bitters contribute a unique expression and "je ne sais quoi" to co*cktails.
-
Composition of Bitters: The article aptly describes the production of bitters by infusing a neutral spirit or glycerin with various aromatics, such as spices, tree bark, fruits, or botanicals. This process allows for an extensive range of options, from traditional Angostura to more exotic variations like Mexican mole bitters and truffle-infused iterations. Importantly, it distinguishes co*cktail bitters from potable bitters like amari, emphasizing the potency and limited quantity used in co*cktails.
-
Shelf Life and Preservation: An expert quote from Jon Adler, the bar manager at Shinji’s in NYC, sheds light on the shelf life of bitters. Bitters, with their high alcohol content (around 45 percent ABV), serve as self-preserving agents, preventing them from going rancid. However, the article notes that the flavor can change over time due to slow evaporation of alcohol, leading to a muting of the original taste. This is particularly true for bitters with high water content, which may develop a metallic or iron-like taste through oxidation.
-
Storage Recommendations: The article advocates for storing bitters in the refrigerator to slow down oxidation and maintain freshness. It draws a parallel between bitters and vermouth, both of which benefit from refrigeration. Additionally, the suggestion to note the purchase date on bitters' bottles reflects a practical approach to keeping track of their age. While acknowledging that bitters won't last forever, the article reassures readers that they won't pose a health risk even as they age.
In conclusion, the article provides a comprehensive guide to understanding the importance, composition, and longevity of co*cktail bitters, offering valuable insights for both novice and seasoned co*cktail enthusiasts.
