Bitters Explained: The Spice Rack Of The Bar (Part 3)

Knowing the pitfalls of bitters is half the recipe. The aim is to keep things simple and reliable. Here is a practical look at bitters for home bartenders.

Getting the balance wrong

Put simply, 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.

Bad ice

Worth keeping in mind: 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.

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

Skipping the measure

Worth keeping in mind: 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.

If you remember one thing, let it be that good ice matters as much as the spirit.

The wrong glass

Aromatic bitters are the style most most of us 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 goal is a drink you can repeat easily, not a perfect one-off.

How to fix it

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 easy, grown-up soft drink, although many bitters still contain alcohol, so label it clearly for guests.

If you remember one thing, let it be that good ice matters as much as the spirit.

Practical tips

In everyday terms, this can look like:

• Taste before you serve and adjust the balance.
• Measure with a jigger rather than free-pouring.
• Use plenty of fresh, hard ice.
• Chill your glasses before serving.

The bottom line

Keep it simple, taste as you go, and enjoy the process. Take it one drink at a time. Each one teaches you a little more about balance.