Ingredient Deep Dives
Bitters: The Spice Rack of the Bar
Bitters are the most concentrated flavor tool in the bartender's kit. Discover the classics — Angostura, Peychaud's, orange — and learn to make your own at home.
The Spice Rack Behind the Bar
A dash of bitters is to a cocktail what a pinch of salt is to cooking — it does not make the drink taste bitter, it makes everything else taste more like itself. Bitters are highly concentrated botanical extracts, typically 35–50% ABV, that add complexity, tie flavors together, and sharpen the finish of any cocktail. The Old Fashioned, Manhattan, and Sazerac are unthinkable without them.
How Bitters Are Made
Bitters are produced by macerating roots, barks, seeds, flowers, and spices in high-proof alcohol, then straining and often blending multiple macerations. The process is similar to Infusing but taken to an extreme concentration. Common bittering agents include gentian root, cinchona bark, and wormwood — all of which stimulate the palate and enhance the perception of other flavors.
The result is a tincture (Tincture) so intense that it is used in Dash quantities — typically 1–3 dashes per drink, where a dash equals roughly 0.6 ml.
The Essential Classics
Angostura Aromatic Bitters (44.7% ABV): The most widely used bitters in the world, made in Trinidad since 1824. Angostura is characterized by warm baking spice flavors — clove, cinnamon, cardamom — with a gentian backbone. Use in the Old Fashioned, Manhattan, Pisco Sour, and countless others. The oversized label is famously a result of a nineteenth-century production error that became a brand identity.
Peychaud's Aromatic Bitters (35% ABV): Created in New Orleans and essential to the Sazerac. Peychaud's is lighter, more floral, and more anise-forward than Angostura. The two are not interchangeable — swapping one for the other changes the character of a drink entirely. Peychaud's pairs especially well with rye whiskey and cognac.
Orange Bitters: Available from several producers (Fee Brothers, Angostura, Regans'). Orange bitters add a citrus brightness without the sourness of actual juice. They are fundamental to the dry Martini and complement gin, whiskey, and most spirit categories. Regan's No. 6 is particularly aromatic; Fee Brothers is more subtle and approachable.
Chocolate Bitters: Rich, dark, and roasted — chocolate bitters pair brilliantly with aged rum, bourbon, and mezcal. A dash in an Old Fashioned made with reposado tequila is a revelation. Mole bitters, which add chili heat alongside chocolate, take this even further.
Celery Bitters: Savory and herbal, these work in spirit-forward stirred drinks and Bloody Marys. A dash transforms a vodka or gin drink unexpectedly.
Exploring the Modern Palette
The bitters category has exploded in the last decade. Notable styles include:
- Aromatic: the Angostura category — warm spice, gentian-forward
- Citrus: orange, lemon, grapefruit — add brightness
- Herbal: lavender, chamomile — add floral complexity
- Savory: celery, black walnut, smoked — add depth to stirred drinks
- Tropical: coconut, passion fruit — complement tiki and tropical cocktails
A collection of 6–8 bitters types allows you to build an enormous range of flavors into cocktails without adding volume.
DIY Bitters at Home
Making your own bitters is a rewarding project. See the Making Bitters at Home guide for detailed step-by-step instructions. The basics:
Simple aromatic bitters: - 240 ml (8 oz) high-proof neutral spirit (at least 50% ABV) - 1 tsp dried gentian root (primary bittering agent) - 1 tsp dried orange peel - 1 cinnamon stick, broken - 5 whole cloves - 1 tsp cardamom pods, lightly crushed
Combine everything in a clean jar. Seal and macerate for 2 weeks, shaking daily. Strain through a fine-mesh strainer and then cheesecloth. Optionally add 1 tsp of simple syrup to balance. Bottle in a dasher bottle.
Key principles: - Use high-proof spirit — 75% ABV neutral grain spirit is ideal. Low-proof spirits will not extract efficiently. - Source dried botanicals from reputable spice suppliers for consistent flavor. - Label every batch with date and contents. - Customize by substituting or adding ingredients: cardamom for warmth, dried cherry for fruit, cocoa nibs for richness.
Using Bitters Thoughtfully
- The standard Dash is about 0.6 ml. A "heavy dash" is roughly 1 ml. Most recipes use 2–3 dashes.
- Bitters on a cocktail napkin: dab bitters on a napkin and smell — this isolates the flavor and helps you understand what you are adding.
- Bitters in sparkling water: a few dashes of Angostura in soda water is a classic digestive and a zero-ABV cocktail option.
- Matching bitters to spirit: orange bitters lift gin and vodka; aromatic bitters complement whiskey and cognac; chocolate bitters enhance mezcal and rum.
Bitters are the single highest-impact low-cost purchase for a home bar. A bottle lasts years and elevates every drink it touches.