Bitters, a concentrated flavor extract made from botanicals, have been a staple in the world of mixology and cooking for centuries. These potent flavor enhancers have the power to elevate a drink or dish from ordinary to extraordinary. In this article, we will delve into the world of bitters, exploring their history, purpose, and the two main types that have become essential in many industries.
A Brief History of Bitters
The use of bitters dates back to ancient civilizations, where they were used for medicinal purposes. The Egyptians, Greeks, and Romans all used bitters to treat various ailments, from indigestion to fever. As time passed, bitters became a staple in the world of mixology, particularly in the 19th century, when they were used to create classic cocktails like the Old Fashioned and the Manhattan.
The Purpose of Bitters
So, what is the purpose of bitters? In simple terms, bitters are used to add depth, complexity, and balance to a drink or dish. They have the ability to enhance flavors, mask bitterness, and add a unique twist to a recipe. In the world of mixology, bitters are used to:
- Balance sweetness and acidity
- Add depth and complexity to a drink
- Enhance flavors and aromas
- Create unique and interesting flavor profiles
In cooking, bitters are used to:
- Add depth and complexity to sauces and marinades
- Balance flavors and enhance aromas
- Create unique and interesting flavor profiles
The Two Main Types of Bitters
There are two main types of bitters: potable bitters and non-potable bitters.
Potable Bitters
Potable bitters, also known as cocktail bitters, are designed to be consumed in small quantities, typically 1-2 dashes per drink. They are usually made from a combination of botanicals, such as roots, bark, seeds, and citrus peels, which are infused in a neutral spirit. Potable bitters are used to add flavor and complexity to cocktails, and are an essential ingredient in many classic recipes.
Some popular types of potable bitters include:
- Angostura bitters: Made from a secret blend of botanicals, Angostura bitters are a staple in many cocktail recipes.
- Orange bitters: Made from orange peels, orange bitters are a popular choice for cocktails that require a citrus flavor.
- Peach bitters: Made from peaches, peach bitters are a sweet and fruity addition to many cocktails.
Non-Potable Bitters
Non-potable bitters, also known as digestive bitters, are designed to be consumed in larger quantities, typically 1-2 ounces per serving. They are usually made from a combination of botanicals, such as roots, bark, and seeds, which are infused in a neutral spirit. Non-potable bitters are used to aid digestion and relieve symptoms of indigestion and bloating.
Some popular types of non-potable bitters include:
- Swedish bitters: Made from a blend of botanicals, Swedish bitters are a popular choice for digestive issues.
- Chinese bitters: Made from a blend of botanicals, Chinese bitters are a popular choice for digestive issues and are often used in traditional Chinese medicine.
How to Use Bitters
Using bitters is an art that requires a bit of experimentation and practice. Here are some tips for using bitters in your cooking and mixology:
- Start with a small amount: Bitters are potent, so start with a small amount and adjust to taste.
- Experiment with different types: Try different types of bitters to find the one that works best for your recipe.
- Use bitters in combination: Combine bitters with other ingredients, such as citrus and sweetener, to create unique flavor profiles.
- Store bitters properly: Store bitters in a cool, dark place to preserve their flavor and aroma.
Conclusion
Bitters are a versatile and essential ingredient in many industries, from mixology to cooking. With their ability to add depth, complexity, and balance to a drink or dish, bitters are a must-have for any serious mixologist or chef. By understanding the two main types of bitters and how to use them, you can elevate your recipes and create unique and interesting flavor profiles.
Whether you’re a seasoned mixologist or a curious cook, bitters are an ingredient worth exploring. With their rich history, versatility, and flavor-enhancing properties, bitters are sure to become a staple in your kitchen or bar.
What are bitters and how are they used in mixology?
Bitters are a type of flavor enhancer used in mixology to add depth and complexity to cocktails. They are typically made from a combination of botanicals such as roots, bark, seeds, and citrus peels, which are infused in a neutral spirit or glycerin. Bitters are used in small amounts, usually just a few dashes, to add a subtle yet distinct flavor to a cocktail. They can be used to balance sweetness, enhance flavors, and add a unique character to a drink.
In addition to their use in cocktails, bitters can also be used in cooking and baking to add flavor to dishes such as soups, stews, and desserts. They can be used to add a subtle bitterness to balance out sweet flavors, or to add a unique flavor profile to a dish. With the rise of craft mixology, bitters have become increasingly popular among bartenders and home mixologists, with many different types and flavors available on the market.
What are the two main types of bitters?
The two main types of bitters are potable bitters and non-potable bitters. Potable bitters are made from a combination of botanicals and a neutral spirit, and are designed to be consumed on their own or used in small amounts in cocktails. They are typically bottled at a high proof, usually around 35-40% ABV, and are meant to be sipped or used as a flavor enhancer. Non-potable bitters, on the other hand, are made from a combination of botanicals and glycerin or another non-potable solvent, and are not intended for consumption on their own.
Non-potable bitters are typically used in cooking and baking, where they can be used to add flavor to dishes without adding any alcohol. They are often used in desserts, such as ice cream and cakes, where a subtle flavor is desired. Both types of bitters can be used in mixology, but potable bitters are generally preferred for their more complex and nuanced flavor profiles.
What is the difference between aromatic and digestive bitters?
Aromatic bitters and digestive bitters are two subcategories of potable bitters. Aromatic bitters are made from a combination of botanicals that are designed to add a subtle, aromatic flavor to cocktails. They are typically made with ingredients such as citrus peels, spices, and herbs, and are used to add a bright, uplifting flavor to drinks. Digestive bitters, on the other hand, are made from a combination of botanicals that are designed to aid digestion and relieve stomach discomfort.
Digestive bitters are typically made with ingredients such as gentian, chamomile, and fennel, which are known for their digestive properties. They are often used in cocktails that are designed to be served after a meal, such as a digestif. While both types of bitters can be used in mixology, aromatic bitters are generally more versatile and can be used in a wider range of cocktails.
How are bitters made?
Bitters are made through a process of infusion, where a combination of botanicals is steeped in a neutral spirit or glycerin. The botanicals can include a wide range of ingredients, such as roots, bark, seeds, and citrus peels, which are chosen for their unique flavor profiles. The infusion process can take anywhere from a few days to several weeks, depending on the type of bitters being made and the desired flavor profile.
After the infusion process is complete, the bitters are strained and filtered to remove any solids. They are then diluted with water or glycerin to the desired strength, and bottled. Some bitters are also aged for a period of time to allow the flavors to mature and develop. The entire process, from infusion to bottling, can take several months to a year or more, depending on the complexity of the bitters.
What are some common ingredients used in bitters?
Some common ingredients used in bitters include citrus peels, such as orange and lemon, which add a bright, citrusy flavor. Spices such as cinnamon, nutmeg, and cloves are also commonly used, and add a warm, aromatic flavor. Roots such as gentian and burdock are often used in digestive bitters, and add a bitter, earthy flavor. Herbs such as mint and lemongrass are also used, and add a fresh, herbal flavor.
Other ingredients that may be used in bitters include seeds, such as coriander and caraway, which add a nutty, slightly bitter flavor. Bark, such as cassia and sassafras, is also used, and adds a warm, spicy flavor. The specific ingredients used in bitters can vary widely depending on the type of bitters being made and the desired flavor profile.
Can I make my own bitters at home?
Yes, it is possible to make your own bitters at home. Making bitters at home requires a few basic ingredients, including a neutral spirit, such as vodka or gin, and a combination of botanicals. The botanicals can be chosen based on the desired flavor profile, and can include ingredients such as citrus peels, spices, and herbs. The infusion process can be done at home, using a jar or container to steep the botanicals in the spirit.
After the infusion process is complete, the bitters can be strained and filtered to remove any solids. They can then be diluted with water or glycerin to the desired strength, and bottled. Making bitters at home can be a fun and rewarding process, and allows for a high degree of customization and experimentation. However, it’s worth noting that making bitters at home can be a time-consuming process, and may require some trial and error to get the desired flavor profile.
How do I store and use bitters?
Bitters should be stored in a cool, dark place, such as a cupboard or pantry. They can be stored at room temperature, but should be kept away from direct sunlight and heat sources. Bitters can be used in a variety of ways, including adding a few dashes to a cocktail, using them as a flavor enhancer in cooking and baking, or sipping them on their own as a digestif.
When using bitters in cocktails, it’s generally best to start with a small amount, such as 2-3 dashes, and adjust to taste. Bitters can be quite potent, and a little can go a long way. When using bitters in cooking and baking, they can be added to recipes in place of other flavor enhancers, such as vanilla or almond extract. They can also be used to add a unique flavor to desserts, such as ice cream and cakes.