We’ve basically been working our way through the primary tools you might want for your various mixology needs. While you might think of cocktail bitters (such as Angostura) as being a cocktail ingredient, I like to also think of it as one of the most important tools in the bartender’s kitbag.
Bitters originated as a form of health tonic. A variety of medicinal herbs and such were soaked in alcohol to extract their beneficial essences, and then sold as cures for everything from sleeplessness to diphtheria. Exactly who, why, and when the concept of adding a little of this health tonic to a drink came about is unknown, but eventually this form of mixed drink became known as a “Cock-tail”.
The oldest known description of what constituted a cocktail comes from the May 13, 1806 edition of the Balance and Columbian Repository, where it describes a cock-tail as consisting of “spirits of any kind, sugar, water, and bitters.” For the next hundred years, anything referred to as a cocktail virtually always included biters in one form or another.
These days, there are only a few common cocktails in which you will still find bitters still included. The Manhattan, the Old Fashioned, and Champagne Cocktail, and while I have yet to hear of anybody asking for a Champagne Cocktail without bitters, it is not that uncommon for the Manhattan and Old Fashioned to be made unbittered. One reason for this is probably because at one time a customer (or bartender) decided to see what that little bottle with the ill-fitting label tasted like, and so poured themselves a teaspoon of it. After recovering from that bit of a shock, they probably decided that such a flavoring clearly couldn’t be doing anything good for their cocktail. When properly used, bitters don’t flavor a cocktail, they enhance it. I usually describe bitters in a cocktail as playing the same sort of role as salt in a soup. You don’t want to use so much salt that the soup tastes salty, but if you don’t use any salt, then the soup won’t be as flavorful.
Angostura bitters is probably what most people think of when they think of “bitters”, it often being the only brand that is found behind most bars. Prior to prohibition however, there were dozens of different types of bitters that were used in cocktails, many bartenders would even make their own. Back then, it was said that orange bitters was the most popular, with Angostura, coming in second. Recently, we’ve been blessed with the availability of bitters from several different companies, as well as several different types. Today, a well-stocked bar will have on hand not only Angostura bitters, but Peychaud’s as well as a couple different orange bitters.
Take the time to reacquaint yourself with bitters, and see how they can improve many different drinks. Orange bitters were an ingredient in the original Martini, and a dash or two of Angostura bitters is a wonderful addition to a Mojito.
Bitters Availability:
- Angostura Aromatic Bitters: Available at most grocery stores, and online via Amazon.com (and various other merchants)
- Peychaud’s Bitters:
Available online via The Sazerac Company - Fee’s Orange, Lemon, Peach, Aromatic, & Mint Bitters:
Available from Fee Brothers - Regan’s Orange Bitters #6:
Available online via Buffalo Trace (Select “Food” then “Mixes”) - The Bitter Truth Orange, Aromatic, and Lemon Bitters:
Available online via The Bitter Truth (Germany)
…with others due on the market any day now.
