Bitters: What is It and What to Do with It

Like many, many alcoholic drinks, “bitters” were created as a medicine of sorts by a “German physician” back in 1824 in Venezuela. I’ve looked and looked for the poor guy’s name but alas, apparently only the name of his concoction has been passed down.

That concoction – Angostura bitters – is probably one of the most well known brands of bitters and was exported across the world and numerous varieties of bitters are still available in just about any liquor store or pharmacy.

If you can read the print on the picture at the right, you can see that bitters pretty much cured every malady known to man. While I’m not sure if bitters REALLY cure everything that the label promises, it is a well established fact that it helps calm a “sour” stomach and can help stimulate the appetite. Both two very good things to have happen to you if you’re planning on tying one [or twelve] on.

The first wide spread use of bitters in a cocktail was in Pink Gin. A cocktail before the term “cocktail” was really used, this drink requires a couple of dashes of Angostura bitters, a martini glass and some cold gin. You coat the inside of the martini glass with the bitters, drain what remains from the glass and strain in some ice cold gin. The “pink” in the name of the drink comes from the color that the Angostura gives to the gin.

There are tons and tons of drinks out there which call for the addition of bitters but here are two for you that are pretty damn tasty and that you might not have heard of.

Aunt Agatha

Ingredients:

• 3 drops bitters
• 2 oz orange juice
• 1 1/4 oz dark rum

Directions:

Build the drink in a rocks glass that’s filled with ice. Float the bitters on top and garnish with a slice of orange.

Shanghai Lemon Drop

Ingredients:

• 3 splashes Peach bitters
• 2 parts Limoncello
• 1 part Yazi Ginger Flavored Vodka

Directions:

Shake with ice and serve up in martini glass. Garnish with a thin peach slice or a lemon curl.

Image|WikiMedia Recipes from Bar None Drinks