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BITTERS

Bitters are alcohol that's been heavily flavoured with herbs, peels, bark, spices, and bitter tasting roots.

HistoryMany brands were developed in the 1800s as elixirs that were supposed to cure indigestion, jaundice, and a variety of other ailments.  Due to these "medicinal" properties, bitters allowed drinkers to avoid both liquor taxes and social stigma.  The Authorities put a stop to the medicinal claims in the early 1900s, and bitters quickly fell out of favour, except for a brief comeback during Prohibition.

Numerous Herbs, Plants, Barks of trees impart bitterness to these bitters. Gentian is common, Gentian is a flavouring alpine plant that has been used as a tonic and anti fever remedy for ages. Quinine was the new world alternative to gentian, it is a bark of the Cinchona tree , a native of South America. Bitters were taken as restoratives and remedies for diverse conditions ranging from indigestion to painful joints

Today, they're used to flavour cocktails, coffee, and various dishes. Addition of more than a dash or two of bitters can easily overpower other flavours. Bitters come in with the base of Spirits and Wines.Some of the examples of Spirit Based bitters are; Amer Picon, Campari, Cynar, Fernet Branca, Suze and Unicum. The Examples of Wine Based Bitters are Byrrh, Dubbonet, Lillet, and Punt e Mes,

Bitters are categorized into two types1) Used as flavouring e.g. Angoustra, Underberg etc.2) Taken as Aperitifs also termed as Bitter Liqueurs, Bitter liqueurs are not intensely flavoured as the former. e.g. Campari, Lillet, Cynar etc.

BITTERS AS FLAVOURINGS .

Angostura BittersPronunciation:  an-guh-STOOR-ehSimon Bolivar’s personal physician first developed this famous rum-based brand of bitters in the 1800s. It's 45% alcohol, and comes in small brown bottles with yellow caps.  It's now produced in Trinidad. Angoustra

is Rum based bitter made in Trinidad from a formula, still the secret of the Siegert

Family, heirs of the inventor. Dr Siegert was a German who became Surgeon General to Simon Bolivar during the liberation of South America. He developed this bitter from various herbs and plants to counteract the effect of the tropical climate. The Product proved so popular that in early Nineteenth Century he founded the Firm, which still manufactures it.

Orange BittersThis British brand is made from sour orange peels. Commonly used for Cocktails

Peychaud's BittersThis is a brand of bitters that's a bit hard to find outside of United States.

Pommeranzen Bitters = Elixer Longae Vitae This orange-flavored bitters is made in the Netherlands and Germany.  It comes in red and green versions.

Underberg A Highly Pungent bitter from Germany known to cure indigestion and often recommended for Hangover Cure.

BITTER LIQUERS

Bitter Liqueurs = Bitter Spirits = Bitters    These are spirits and fortified wines that have a bittersweet flavor.  They're often mixed with soda and served as apéritifs.   These liqueurs are also called bitters, but they're not as intensely flavoured as the bitters that come in little bottles, which are normally measured out in drops.  Popular brands include Campari, Fernet Branca, Byrrh, Dubonnet, Punt è Mes,  Cynar, Suze, Jägermeister, and Amer Picon.

Amer Picon   First produced in 1837 by Gaeton Picon a Sergeant in French army serving in Algeria as an Anti Malaria cure. He blended together local African Oranges, Gentian Root, Quinine Bark and Alcohol. This is a bitter French apéritif that's usually served with water and a sweetener, or sometimes mixed with beer.  

Byrrh   This is a tangy and bittersweet French vermouth that's made with quinine and red wine.  A Proprietary mistelle based aperitif, it has a ruby red colour, hints of cocoa in its taste and a bittersweet after taste. It's usually mixed with club soda.

Campari = Campari bitters – 48 degrees Proof First developed in 1862 in Milan, Italy This ruby red bitter beverage is a mixture of aromatic extractions of herbs, roots, plants and fruits A popular Italian bitter often mixed with soda, ice, and a twist of lemon and served as an apéritif.

Well known for its use in famous cocktails Negroni and Americano

Cynar

Pronunciation:   CHEE-nar 

This is a syrupy Italian liqueur that's made with artichokes, giving it a bittersweet flavor.  It's best served over ice with a twist of lemon

Dubonnet

Pronunciation:   due-bun-NAY 

This is a French apéritif made with white or red wine and flavored with quinine and other herbs and spices.  The white version is drier than the red. Both the versions are full bodied flavour. Best served when Chilled in refrigerator or over ice with a twist of lemon

Fernet Branca  = Fernet Branca bitters 

Pronunciation:   fer-NET BRAHN-kah

A very dark brown-black extremely bitter beverage This is a famous Italian brand of bitters that's supposed to ease hangovers.  It's flavored with

over 40 herbs and spices. Best served at Room Temperature. Branca Menta is a mint-flavored version.

Gammel Dansk  This Danish liqueur is flavored with 29 herbs and spices.  It's usually served at room temperature. 

Lillet

Pronunciation:  lee-LAY 

Lillet was founded by Paul and Raymond Lillet . This is an expensive

and light French apéritif made with wine and brandy. Th ere are two versions:  Lillet Blonde (white) and Lillet Rouge (red). Both are dry, full bodied, with a fruity bouquet and a trace of citrus essence, it has a slightly astringent flavour. Best served well chilled, on the rocks with a twist of lemon or slice of an orange with a slash of tonic.

Punt è Mes = Punt e Mes

Pronunciation:  POONT eh MESS

This is a bitter form of red vermouth.  It's often mixed with soda

Suze This is a very popular French apéritif , yellow bitter based on Gentian extract.Suze is owned by Pastis the makers of Pernod-Ricard , it is based on wine and its flavour is so dry and bitter that even when mixed with little water and ice it acts as an extraordinary powerful appetite rouser. Best served with little chilled water or ice.

Unicum A Deeply coloured bitter from Hungary. Unicum balances the bitterness with slight sweetness

BITTERS IN FAMOUS CLASSIC COCKTAILS

AMERICANOCampari    30 ml.Sweet Vermouth 30 ml.Garnish                    Slice of OrangeGlass         Old fashioned glassMethod Pour Over ice cubes Top with

soda/water if required

NEGRONIGin                   30 ml.

Campari    30 ml.Sweet Vermouth 30 ml.Garnish                    Slice of OrangeGlass         Old fashioned glassMethod Pour Over ice cubes Top with

soda/water if required.

PINK GINGin                   60 ml.Angoustra Bitters 3 to 4 DashesGlass         Cocktail glassMethod Stir with ice cubes.