Bitters, a concentrated flavoring made from botanicals, have been a staple in the world of mixology for centuries. These potent potables have been used to add depth, complexity, and a touch of bitterness to various cocktails. However, not all bitters are created equal. In this article, we will delve into the two types of bitters, exploring their differences, uses, and the art of crafting these flavorful elixirs.
A Brief History of Bitters
Before we dive into the two types of bitters, it’s essential to understand their rich history. Bitters have been around since the 18th century, when they were used as a medicinal tonic. The first commercial bitters were produced in the 1820s by Dr. Johann Gottlieb Benjamin Siegert, a German physician who created Angostura bitters. These bitters quickly gained popularity, and their use soon expanded beyond the medical field to the world of mixology.
The Two Types of Bitters
There are two primary types of bitters: potable bitters and non-potable bitters. While both types are used in mixology, they differ significantly in terms of their ingredients, production methods, and uses.
Potable Bitters
Potable bitters, also known as digestif bitters, are designed to be consumed on their own or used as an ingredient in cocktails. These bitters are typically made from a combination of botanicals, such as roots, bark, seeds, and citrus peels, which are infused in a neutral spirit. The resulting liquid is then diluted with water and sugar to create a potable bitters.
Potable bitters are characterized by their complex flavor profiles, which can range from sweet and fruity to bitter and herbal. Some popular potable bitters include:
- Angostura bitters
- Peychaud’s Bitters
- Orange bitters
Production Methods
The production of potable bitters involves a multi-step process:
- Selection of botanicals: The choice of botanicals depends on the desired flavor profile. Common botanicals used in potable bitters include gentian, orange peel, and cassia bark.
- Infusion: The botanicals are infused in a neutral spirit, such as vodka or gin, to extract their flavors and oils.
- Aging: The infused liquid is left to age for several weeks or months to allow the flavors to mature.
- Dilution: The aged liquid is diluted with water and sugar to create a potable bitters.
Non-Potable Bitters
Non-potable bitters, also known as flavor bitters, are designed to be used as a flavoring agent in cocktails. These bitters are typically made from a single botanical or a combination of botanicals that are infused in a neutral spirit. The resulting liquid is then concentrated through distillation or evaporation to create a non-potable bitters.
Non-potable bitters are characterized by their intense flavor profiles, which can range from sweet and fruity to bitter and herbal. Some popular non-potable bitters include:
- Peach bitters
- Chocolate mole bitters
- Lavender bitters
Production Methods
The production of non-potable bitters involves a similar process to potable bitters, with a few key differences:
- Selection of botanicals: The choice of botanicals depends on the desired flavor profile. Common botanicals used in non-potable bitters include citrus peels, herbs, and spices.
- Infusion: The botanicals are infused in a neutral spirit, such as vodka or gin, to extract their flavors and oils.
- Concentration: The infused liquid is concentrated through distillation or evaporation to create a non-potable bitters.
Using Bitters in Cocktails
Bitters are a versatile ingredient that can be used in a variety of cocktails. Here are a few tips for using bitters in your favorite recipes:
- Start with a small amount: Bitters can be potent, so it’s essential to start with a small amount and adjust to taste.
- Experiment with different types: Try using different types of bitters to find the one that works best in your cocktail.
- Pair bitters with complementary flavors: Pair bitters with complementary flavors, such as citrus and herbal notes, to create a balanced flavor profile.
Crafting Your Own Bitters
Crafting your own bitters can be a fun and rewarding experience. Here are a few tips to get you started:
- Choose your botanicals: Select a combination of botanicals that will create the desired flavor profile.
- Use a neutral spirit: Use a neutral spirit, such as vodka or gin, to infuse your botanicals.
- Experiment with different ratios: Experiment with different ratios of botanicals to spirit to find the perfect balance.
Conclusion
Bitters are a complex and fascinating ingredient that can add depth and complexity to a variety of cocktails. By understanding the two types of bitters and their uses, you can take your mixology skills to the next level. Whether you’re a seasoned bartender or a curious enthusiast, experimenting with bitters can be a fun and rewarding experience. So why not give it a try? Grab a bottle of your favorite bitters and start experimenting today!
| Bitters Type | Characteristics | Uses |
|---|---|---|
| Potable Bitters | Complex flavor profiles, sweet and fruity to bitter and herbal | Consumed on their own or used as an ingredient in cocktails |
| Non-Potable Bitters | Intense flavor profiles, sweet and fruity to bitter and herbal | Used as a flavoring agent in cocktails |
- Angostura bitters
- Peychaud’s Bitters
- Orange bitters
- Peach bitters
- Chocolate mole bitters
- Lavender bitters
What are bitters, and how are they used in mixology?
Bitters are a type of concentrated flavoring made from botanicals such as roots, bark, seeds, and citrus peels. They are used in mixology to add depth, complexity, and balance to cocktails. Bitters are typically added in small amounts, usually a few dashes, to enhance the overall flavor profile of a drink. They can be used to complement or contrast with other ingredients, and their unique flavor profiles can elevate a cocktail from ordinary to extraordinary.
There are many different types of bitters available, each with its own unique flavor profile. Some common types of bitters include Angostura bitters, orange bitters, and peach bitters. Bitters can be used in a variety of cocktails, from classics like the Old Fashioned and Manhattan to modern creations. They are also used in cooking and baking to add flavor to dishes like soups, stews, and desserts.
What are the two main types of bitters, and how do they differ?
The two main types of bitters are potable bitters and non-potable bitters. Potable bitters are designed to be consumed on their own or used as an ingredient in cocktails. They are typically made with a combination of botanicals and a neutral spirit, and are usually around 30-40% ABV. Non-potable bitters, on the other hand, are not intended to be consumed on their own and are usually much more concentrated than potable bitters. They are often used in cooking and baking, and are typically added in very small amounts to dishes.
The main difference between potable and non-potable bitters is their intended use and level of concentration. Potable bitters are designed to be enjoyed on their own or used in cocktails, while non-potable bitters are used as a flavoring agent in cooking and baking. Non-potable bitters are often much more bitter and concentrated than potable bitters, and are usually added in very small amounts to avoid overpowering the other flavors in a dish.
What is the difference between Angostura bitters and orange bitters?
Angostura bitters and orange bitters are two of the most commonly used types of bitters in mixology. Angostura bitters are made with a combination of botanicals, including gentian, orange peel, and cinnamon, and have a distinctive sweet and spicy flavor. Orange bitters, on the other hand, are made with orange peel and have a bright, citrusy flavor. Angostura bitters are often used in classic cocktails like the Old Fashioned and Manhattan, while orange bitters are often used in cocktails that feature citrus flavors.
One of the main differences between Angostura bitters and orange bitters is their flavor profile. Angostura bitters have a complex, sweet and spicy flavor, while orange bitters have a bright, citrusy flavor. Angostura bitters are also often used in larger quantities than orange bitters, as they are designed to add depth and complexity to cocktails. Orange bitters, on the other hand, are often used in smaller quantities to add a subtle citrus flavor to drinks.
Can I make my own bitters at home?
Yes, it is possible to make your own bitters at home. Making bitters involves combining botanicals such as roots, bark, seeds, and citrus peels with a neutral spirit, and then allowing the mixture to steep for a period of time. The resulting liquid can be strained and bottled, and used in cocktails or cooking. Making bitters at home allows you to customize the flavor profile to your liking, and can be a fun and rewarding project for mixology enthusiasts.
To make bitters at home, you will need a few basic ingredients, including a neutral spirit, botanicals, and a glass jar with a lid. You will also need to decide on a flavor profile for your bitters, and choose the botanicals accordingly. Some common botanicals used in bitters include gentian, orange peel, and cinnamon. Once you have combined the botanicals and spirit, you will need to allow the mixture to steep for a period of time, usually several weeks or months.
How do I store bitters, and how long do they last?
Bitters should be stored in a cool, dark place, such as a cupboard or pantry. They should be kept away from direct sunlight and heat, as this can cause the flavors to degrade. Bitters can last for a long time if stored properly, usually several years. It’s a good idea to check the bitters regularly for signs of spoilage, such as off-flavors or sediment.
The shelf life of bitters will depend on the type and quality of the bitters, as well as how they are stored. Potable bitters, which are designed to be consumed on their own or used in cocktails, usually have a longer shelf life than non-potable bitters. Non-potable bitters, which are used as a flavoring agent in cooking and baking, may have a shorter shelf life due to their higher concentration of botanicals.
Can I use bitters in cooking and baking?
Yes, bitters can be used in cooking and baking to add depth and complexity to dishes. Bitters can be used to add flavor to soups, stews, braises, and sauces, and can also be used in baked goods like cakes, cookies, and desserts. Non-potable bitters, which are more concentrated than potable bitters, are often used in cooking and baking.
When using bitters in cooking and baking, it’s a good idea to start with a small amount and adjust to taste. Bitters can be quite potent, and too much can overpower the other flavors in a dish. It’s also a good idea to choose a bitters that complements the other flavors in the dish. For example, orange bitters might be a good choice for a dessert that features citrus flavors, while Angostura bitters might be a good choice for a savory dish like a stew or braise.
Are bitters gluten-free and vegan-friendly?
Some bitters are gluten-free and vegan-friendly, while others may not be. It depends on the ingredients used to make the bitters. Potable bitters, which are designed to be consumed on their own or used in cocktails, may contain gluten due to the use of wheat-based spirits. Non-potable bitters, which are used as a flavoring agent in cooking and baking, may be more likely to be gluten-free.
Vegan-friendly bitters are made without the use of animal products, such as honey or gelatin. Some bitters may be labeled as vegan-friendly, while others may not be. If you are gluten-intolerant or follow a vegan diet, it’s a good idea to check the ingredients and labeling of the bitters before using them. You can also consider making your own bitters at home using gluten-free and vegan-friendly ingredients.