“Life is like a cocktail, made up for the most part of sweet things, and tinged with a dash of bitters. We must drain it to the dregs to get at the cherry, just as we must live a full and rounded life to know all its pleasures.” – Edgar Guest
Bitters on their own are unpalatable, but are commonly used to mesh disparate flavors together and add another level of flavors to cocktails. When it feels like there’s something missing in a cocktail, try adding a couple dashes of bitters to complete the drink. The 3 most commonly used bitters are Peychaud’s, Orange, and Angostura bitters (get the set from Amazon). These days, you can find bitters ranging from coffee to celery, so there’s a whole range of interesting flavors to try.
A. Peychaud’s Bitters: A bright pink bitter that originated from New Orleans and contains note of cherry and licorice. Peychaud’s is most commonly used in a Sazerac, New Orleans’ version of a classic whiskey cocktail with rye whiskey, absinthe rinse, and Peychaud’s.
B. Orange Bitters: An orange bitter made from citrus peels and herbs and tastes like biting into an orange peel. Orange bitters can be a nice addition to an Old Fashioned for a stronger citrus flavor.
C. Angostura Bitters: A dark brown bitter that originated from Venezuela and tastes like a mishmash of herbs. Angostura is most commonly used in an Old Fashioned or a Manhattan.
D. Peach Bitters: A light orange bitter with concentrated peach essence. Try pairing a Nectarine Syrup with the peach bitters for a stronger peach flavor.
E. Black Walnut Bitters: A dark brown bitter that tastes like toasted walnuts and herbs. This bitter adds a nice toasty flavor to cocktails.