Many “cocktail households” have a bottle of Angostura bitters, to splash into a Manhattan or other recipe.
In fact, you can add bitters to still or sparkling water, regular or diet soda, hot or iced tea and coffee.
If you follow food and beverage trends, you’ve no doubt seen the Renaissance in artisan bitters. In America, bitters had traditionally meant the ginger-tasting Angostura* bitters (it’s actually made with gentian root, a different botanical family) and the sweeter and more aromatic Peychaud’s Bitters (also gentian) used in the Sazerac cocktail of New Orleans.
In recent years, flavors of bitters have been introduced by specialty foods companies, ranging from Bittermens Hopped Grapefruit Cocktail Bitters, Fee Brothers Aztec Chocolate Cocktail Bitters, Fee Brothers Grapefruit Bitters, Hella Bitters Smoked Chili Cocktail Bitters, Stirrings Blood Orange Cocktail Bitters and dozens more flavors producers. So…
WHAT ARE BITTERS?
Bitters, which date back to ancient Egypt, are liquids consisting of water, alcohol and botanical extracts. They got their name from the by a bitter or bittersweet derived from botanicals known for their medicinal properties and pleasant flavor: aromatic herbs, barks, fruits and roots.
Popular botanicals included cascarilla, cassia, gentian, orange peel, and cinchona bark. The word bitters derives from Old English biter, which evolved thousands of years earlier from the Gothic baitrs, “to bite.”
The Middle Ages saw an increase in the development of medicines that combined botanicals with alcohol: tonics, often used to aid digestion (hence the term, digestive bitters, as opposed to the modern “cocktail bitters”). Available “over the counter,” they came to be used as preventive medicines.
By the turn of the 19th century, the British practice of adding herbal bitters to wine had become very popular in the U.S. By 1806, there are references to a new preparation, the cocktail, described as a combination of “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.”
WHAT ABOUT BITTERS IN COFFEE?
It is well known that the people of New Orleans (the actual name is New Orleanians) add chicory to create a bitter flavor in their coffee. Why not try some bitters?
A drop of bitters perks up the brew whether you drink your coffee black or with milk and/or sugar. Try it and see!
Start with just a few drops (we began with one drop). You can add more to taste. Here’s a recipe for iced coffee with bitters from Hella, using its standard aromatic bitters.
Yes, start with the traditional before moving on to Aztec Chocolate or Smoked Chili bitters. Consider topping an iced coffee with bitters whipped cream!
RECIPE: ICED COFFEE WITH BITTERS
Ingredients Per Cup
8 ounces chilled coffee
1/2 oz simple syrup
4 dashes aromatic bitters
Optional garnish: whipped cream, bitters whipped cream
Top: An old bottle of German bitters (photo Axarus | Wikipedia). Center: The classic, Angostura bitters (photo Restaurant Manifesto). Bottom: An iced coffee with Hella bitters.