What Are Cocktail Bitters?
What Are Bitters?
There are four basic components of a cocktail: spirits, sugar, water, and bitters. With a vast array of ingredients available for each of those components, the possibilities of cocktail making are endless – but what about that last one, bitters? Sure, we know a couple drops go in the cocktail, but what does it really do to your drink?
“Bitters are the finishing touch to most cocktails. I like to think of them like the salt and pepper or the cocktail world,” says Brother Justus Bar Manager Brian Hoolahan.
Cocktail bitters are like the spice rack of your bar – a little bit makes a huge difference, and when it comes to flavor combinations, the limit does not exist! Bitters are a liquid concentrate of aromatics and flavors that can be added to enhance or balance other flavors in a dish or drink. They can be made from herbs, spices, fruit, bark, plants, and more, and cooked down with alcohol into a liquid so highly concentrated, you only need a couple drops to make an impact.
“Unless you're in Wisconsin, where they have been known to do shots of bitters, it’s generally used in sparing amounts due to the nature of the tincture,” Brina says. “Bitters really are the perfect example of ‘a little dab will do ya.’”
Bitters were introduced in the 18th century by doctors and apothecaries as medicines to help with ailments like digestive issues, malaria, or for preventative measures. In their day, the worse it tasted, the more nutritious it was (we can neither confirm nor deny this to be true). After living with that reputation and then going through the somewhat murky time of Prohibition – were they medicinal, or alcohol? – bitters have evolved into the booming business they are today in the craft cocktail world, thanks to staple brands like Angostura and Peychaud’s.
Types of Bitters
Angostura Bitters are probably the most popular and the most used bitters. With a spicy profile boasting notes of cinnamon, clove, and earth, its bold flavor helps it shine while balancing out other flavors. Take, for example, the classic Old Fashioned. When made correctly, you can taste heat of the whiskey, the crisp fruit from the orange peel, the subtle sugar from the simple syrup, and the spice of the bitters. They also work wonderfully in tandem with floral and flavorful spirits like gin and run, playing important roles in Fitzgeralds or Daiquiris. Some cocktails even call for an Angostura float on top, so each sip starts with that full flavor profile.
“[In Brother Justus whiskeys], I get the oak and spice enhanced a lot by bitters,” Brian says. “The Cold-Peated ® Whiskey rounds out most everything you pair it with, but the bold flavor of the Angsotura doesn’t get lost… It's still able to be present without taking over or being washed out. In our classic American Single Malt Whiskey Old Fashioned, you really get a vast and deep array of flavors off so few ingredients.”
While Angostura has a special place in our hearts, we’d be remiss if we didn’t touch upon other favorites behind the Brother Justus Cocktail Room bar! Peychaud’s bitters have an equally long history, carrying on traditions of Creole origin in 19th century New Orleans. With a sweeter flavor that boasts more fruit and baking spice, Peychaud’s are a key ingredient in the staple drink of the Big Easy: the Sazerac.
While nearly as old as its aromatic, herbal brethren, orange bitters got their start enhancing a dry martini before declining in popularity during Prohibition and nearly disappearing from the market entirely. Luckily for us, they’re making a big comeback, with a zesty, sweet flavor like twisting an orange peel over your glass. Hints of cardamom, cinnamon, and coriander are present as well, taking cocktails like Old Fashioneds, Margaritas, and Daiquiris to the next level. The spice profile of our American Single Malt Whiskey is particularly enhanced with an orange bitter; just a few dashes of the bright citrus note help round out the baking spices of cinnamon and nutmeg in our oak-aged whiskey, both on the nose and palate.
Our staff have a particular penchant for mole bitters, too: they pair excellently with Brother Justus whiskey! Mole is a Mexican creation that combines many flavors, but the bitters have a dark, rich profile that highlights chocolate, spice, and fruit. When swapped for Angostura in our classic Old Fashioned, the result is every bit as decadent as it sounds.
With 21st century brands like Fee Brothers, Bittercube, Minnesota-local brand Dashfire, and more bartenders and home mixologists alike are expanding their “spice cabinet” to include bitters like Cherry Vanilla, Turkish Tobacco, Root Beer, Espresso, Chinese 5-Spice, and more.
Using Bitters
The concentrated flavor of cocktail bitters are ideal finishers for even the simplest drinks – but how do you find that perfect combination? We can’t recommend experimentation enough, especially when it comes to finding balance in recipes. Here are a few tips to get you started:
Start with something classic, like an Old Fashioned or a Margarita, and test out different bitters flavors and ratios to find the perfect balance to strike your fancy.
Less is more, less is more, less is more! Remember: bitters are highly concentrated flavors, so just a couple dashes will suffice. (One dash = one drop.) You can always add more later, but you can’t subtract once it’s already in a cocktail.
Try adding bitters are different times during the cocktail making process; do you like the drink more when they’re added to the mixing glass or shaker with the rest of the ingredients, or do they stun when applied to the surface of your drink?
Remember: the possibilities are endless! Tag us on social at @justuswhiskey if you come up with a great combo using our American Single Malt Whiskey – happy mixing!
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