You’re probably familiar with these small, discreet bottles that stand out for their aromatic intensity. Bitters are a cocktail staple whose diversity has exploded with the rise of mixology. But they were originally intended for an entirely different use…
A hangover cure
Bitters is an infusion of herbs in neutral alcohol. These can be herbs, fruits or even vegetables. And like other alcoholic beverages, it was originally sold by apothecaries for its medicinal virtues. It was used as a cure for a hard night’s sleep, or added to low-quality spirits and wines to disguise their taste.
One of the most iconic brands is Peychaud’s bitters, which combines aniseed, nutmeg, spices and cloves, among other ingredients. This bitter, which people liked to serve with a little sugar and alcohol in an egg cup, was perfected by Antoine Amédée Peychaud from a family recipe in New Orleans in the 1830s. Or Angostura, created in 1824 and still leading the category today. It was used to treat liberation soldiers in Venezuela, long before it shone in Old Fashioned.
Taste enhancer
Marketed in small containers, they are often hard to spot behind the bar. Yet they are an essential component. It’s a real aromatic concentrate that acts as a flavor enhancer in cocktails. Bitters bring bitterness, of course, but not only that. Because its profile varies according to its production process, especially recently. While for a long time there were fewer than ten references, bitters have multiplied since the early 2000s thanks to the dazzling success of mixology. Just like liqueurs, syrups or spirits, bartenders select them carefully to find the perfect match for their creation.
You can macerate spices as well as peel, citrus zest or roots in alcohol. Each brings his or her own personality, taste and potential power. Overall, it awakens the taste buds and adds that little touch of aromatic richness and intensity to the cocktail. A few drops added sparingly represent a little extra kick that takes it into another dimension.
