Those little bottles: who can resist the gorgeous labels? The flavors? The very idea that they could sit on your own bar shelf at home? But what, exactly, to do with them? If you're stumped, we've got a bitters primer for you, and a few good ways to use them, too.
1. Be in the know: Bitters 101
Bitters is the end result of a months-long process of macerating, distilling, and filtering neutral grain alcohol with botanicals such as seeds, herbs, roots, barks, leaves, flowers, fruits, or vegetables.
The resulting extract is highly aromatic and potent which is why you only need a dash--or drop--or two at a time. Think vanilla, in baking.
Bitters add flavor, complexity, and balance to a cocktail. They temper the harshness of the alcohol and even out the sweetness of, say, a simple syrup or sweet vermouth.
There is alcohol in bitters, but a very small amount in the few drops called for in most recipes.
Small batch, uniquely flavored bitters are booming these days in cocktail bars, restaurants, and with home cocktail enthusiasts, too.
For deep dive into the subject, pick up a copy of the book Bitters, by Brad Thomas Parsons. It's a handsome volume, complete with history, recipes, and lore. Makes a nice gift along with, of course, a pretty bottle of bitters.
2. Ask a bartender.
That's what we did after staring down a bottle of Crude Attawanhood #37, a small-batch bitters flavored with cherry, cinnamon, and cloves. Brendan Dillon, owner of the exquisite cocktail bar Hamlet & Ghost in Saratoga Springs, came to the rescue and invented this holiday-inspired drink for us, so now we can all make it at home. And we do. Get the recipe for > Hamlet & Ghost's "Spice is Nice"
3. Make a Creamsicle.
I tried Alton Brown's version called Orange Delicious, which is served up in a glass instead of on a stick. I swapped out Vintage Orange Bitters for the vanilla, and it really was delicious. Very easy, and pretty enough for a dinner party.
4. Toss into a salad.
I love salads that have a sweet/bitter balance: toasted hazelnuts, thinly sliced fennel, mixed greens, herbs, and chunks of tangerine. Try bitters in your vinaigrette for a change. We used Dashfire Vintage Orange No. 1 Barrel-Aged Bitters to kick up the citrus just a tad. Vins are nice with celery bitters, too. Get the recipe for Orange Bitters Vinaigrette.
5. Mix a mocktail.
I got good at making mocktails when my dad went off alcohol but not off partying. He'd show up to cocktail gatherings and dinners fully ready to partake but wanted to go light on the booze. To satisfy I started stocking our home bar with a selection of flavored bitters, syrups, and mixers. Here, King Floyd's Cardamom Bitters is the secret sauce, pardon the expression. I add it to a sweet almond syrup and top off with a spicy ginger beer. This one's become a favorite, especially when served with an umbrella. [Note: there is a trace amount of alcohol here from the bitters and Amaretto in the syrup.] Get the recipe here.
6. Just add bubbles.
A few drops of bitters stirred into soda water and served with a fruity garnish can hold its own at any cocktail party. "Bubs and Bits," as it's known in the drinks biz, can be as versatile in taste as the bitters you choose: clean, smoky, floral, spicy. Shop our selection here and find a flavor profile you (or a friend) like. Instead of the obligatory bottle of wine, consider bringing an attractive bottle of bitters and an upscale sparkling water to the next dinner party you're invited to.