Bitters

Bitters are concentrated flavouring agents made by infusing alcohol with herbs, roots, bark, fruit peels, and spices. Originally developed for medicinal use, they are now primarily used in cocktails and culinary applications. Bitters are extremely potent and are typically added in drops or dashes to balance sweetness, enhance aroma, or add depth to drinks.

Bitters have a strong, complex flavour that varies by type. Aromatic bitters like Angostura are spicy and herbal with notes of clove, cinnamon, and citrus peel. Orange bitters are zesty and slightly bitter, while chocolate, cherry, or celery bitters offer more specialised profiles. The taste is usually sharp, bitter, and warming, designed to complement rather than dominate a drink.

Bitters are much more concentrated and are used in small quantities—typically drops or dashes—whereas liqueurs and aperitifs are consumed in larger volumes. Bitters are not meant to be sipped on their own and are usually unsweetened or only lightly sweetened. They serve as a seasoning for cocktails, while liqueurs and aperitifs are standalone drinks or mixers.

Bitters are used to enhance cocktails by adding complexity and balance. Classic drinks like the Old Fashioned, Manhattan, and Negroni rely on bitters for their signature flavour. A few dashes are typically added to the drink, either directly or on top of ice. Bitters can also be added to soda water for a refreshing non-alcoholic aperitif or used in culinary recipes.

Yes, bitters can add depth to both sweet and savoury dishes. They’re used in marinades, sauces, glazes, and even desserts like chocolate cake or fruit compote. A dash of bitters can enhance the flavour of syrups, jams, or whipped cream, and they’re especially useful in recipes that benefit from a touch of spice or herbal complexity.

There are many types of bitters, each with its own flavour profile and use case. Aromatic bitters are the most common and versatile. Orange bitters are popular in gin and whisky cocktails. Specialty bitters include flavours like chocolate, lavender, grapefruit, and cardamom. Some bitters are designed for specific spirits or cocktail families, while others are more experimental or seasonal.