Bitters Explained: The Spice Rack Of The Bar (Part 2)

A few early choices keep the cost of bitters under control. The aim is to keep things simple and reliable. The rest of this article covers bitters in plain, practical terms.

Where the money goes

On a day-to-day level, bitters are concentrated flavoring extracts made by steeping bitter and aromatic ingredients, such as roots, barks, peels, herbs and spices, in a high-proof alcohol base. They are used in tiny amounts, a dash or two at a time, much like salt and pepper in a kitchen. A few drops can bring structure, depth and aroma to a drink that otherwise tastes flat or too sweet.

Fresh citrus does more for a cocktail than an expensive bottle.

Bottles worth buying

Aromatic bitters are the style most people know. They lean on warm spices, gentle bitterness and a hint of baking spice, and they appear in the old fashioned and the Manhattan. Orange bitters add a bright citrus lift to martinis and gin drinks. Other styles bring flavors like chocolate, cherry, celery, cardamom, lavender or smoke.

The practical takeaway is to measure every pour, since small changes shift the balance.

Tools you can skip

Using them is easy. Add one to three dashes to a stirred drink, taste, and add another only if needed. Remember that bitters are strong, so more is not better. You can also add a dash to sparkling water with a slice of citrus for a simple, grown-up soft drink, although many bitters still contain alcohol, so label it clearly for guests.

The practical takeaway is to measure every pour, since small changes shift the balance.

Making your own

In practice, do not confuse cocktail bitters with bitter liqueurs and amari, which are sweeter, are bottled at a lower strength and are sipped or mixed in larger measures. Bitters themselves are not a beverage. They last a long time on a shelf, but keep the bottle tightly capped, away from heat and sunlight, to protect the aroma.

Small costs that add up

For a home bar, start with two bottles: an aromatic style and an orange style. They cover most classic recipes. Once you are comfortable, add one or two unusual flavors and test them in familiar drinks, changing only one thing at a time. Smaller bottles are a good way to explore without spending much or wasting anything.

Practical tips

A few simple things tend to help:

• Never drink and drive; plan a ride home.
• Use plenty of fresh, hard ice.
• Chill your glasses before serving.
• Keep a non-alcoholic option ready for guests.

The bottom line

Keep it simple, taste as you go, and enjoy the process. The best drink is the one you will make again. Start with the classics and build from there.