A Bitter Sweet Symphony…of Flavor

Pictured: Taste the “Bitter Truth” Rainbow!

Top-to-bottom labels covered almost entirely in the smallest text printable give the impression of an ancient medicinal tincture, the secrets of which can be decoded with a magnifying glass. Originally created for medicinal purposes, bitters are essentially the essence of herbs, botanicals, spices and/or fruits sustained with alcohol.

Recipes usually only call for a dash or two, convincing us the liquid inside is as precious as it is potent.  Ranging in strength from a mild liqueur to an over proof rum, bitters are alcoholic as well, suggesting that the potion should be handled by those skilled and experienced. Today’s classic cocktail interpretations use bitters to highlight certain flavors within the other ingredients, or add a sophisticated depth to the overall palate.  It’s still amazing to me a decade later, how a couple drops can achieve this; not just in drinks but food as well, especially ice cream.

The popularity of bitters in the mid-late 90’s can be credited to the resurgence of classic cocktails. From there, the iconic bottle of Angostura with its oversized label was no longer a bartender’s-only choice.  Today, you can easily source a plethora of spice, botanical and/or fruit flavoured bitters at spirit retailers/specialists, many upscale grocers and online. My personal favorites are Angostura (herbal and spicy), Regan’s Orange Bitters No.6, Peychaud’s (herbal, anise and cherry) and The Bitter Truth Xocolatl Mole (Chocolate).

My final words of advice would be to adopt a philosophy of experimentation.  If you find yourself in a cocktail bar where a range of bitter bottles are on display, ask the Bartender to fix you something special with the bitter of their choice, or add a couple dashes to tried-and-true libations such as a Cosmopolitan updated with Peychaud’s.

Pictured: Boker’s Bitters

When at home, be adventurous and incorporate a dash into your dessert dishes, like vanilla ice cream with chocolate bitters, or even mix and match with salad dressing as a small step.  Lastly, always remember to keep the caps on the bottles when not in use.  Bitters can very quickly become stale and thin when left opened, having a damaging effect on your recipes.  For more inspiration, visit www.mixxit.com.uk, and enjoy trying some of my favorite recipes incorporating bitters.

Bourbon Sour

2 oz Maker’s Mark Bourbon

1 oz fresh lemon juice

½ oz Monin Pure Cane Syrup

3 dashes Angostura bitters

Egg white

Lemon zest garnish

Shake all ingredients without ice for 10 seconds, add cubed ice and shake vigorously for 10 seconds, strain over fresh cubed ice in a short glass.

Chocolate Old Fashion

2 oz The Macallan Fine Oak 10 Year-Old Single Malt Scotch Whisky

4 dashes The Bitter Truth Xocolatl Mole Bitters

1 t sweet vanilla syrup

Fresh lemon peel

Lemon zest garnish

Stir all ingredients with cubed ice in mixing glass for 20 seconds, strain over fresh cubed ice in short glass rinsed with lemon zest.

Effen Old Fashion

2 oz Effen Vodka

3 dashes Peychaud’s Bitters

1 t Monin Pure Cane Syrup

Fresh lime peel

Orange zest garnish

Stir all ingredients with cubed ice in mixing glass for 20 seconds, strain over fresh cubed ice in short glass rinsed with lime zest.

Honey Water

1½ ozTres Generaciones Plata 100% Puro de Agave Tequila

½ oz Martini Rosso Vermouth

1 barspoons agave nectar

2 dashes Angostura Bitters

Stir all ingredients with cubed ice for 20 seconds, strain into a pre-chilled/frozen cocktail glass.