I n the vibrant world of relegated to the dusty corners of apothecaries and bars, bitters are now a mainstay in the arsenal of mixologists and caterers alike. These flavor boosters have the power to transform, turning the ordinary into the extraordinary. From their historical significance to modern-day experimentation, bitters continue to evolve, pushing the boundaries of innovation. cocktails, few ingredients carry as much mystery and magic as bitters. Once “Working with bitters is an intrinsic part of making cocktails,” says Adam “George” Fournier (Spago). Breaking down bitters Bitters are highly concentrated, intensely flavored, aromatic liquids created by infusing botanicals— such as herbs, spices, fruits, roots, and bark—used in small dashes to enhance cocktails, much like salt or pepper in cuisine. “Bitters are not a singular ingredient; they are a combination of ingredients that come together to add depth and complexity and to soften out the harsh edges of ingredients,” said Lauren Mote (Bittered Sling) in an article for Tales of the Cocktail. “It’s not necessarily that you notice the bitters there; it’s that you notice when they’re missing.” Now don’t confuse bitters with digestifs, even though there is some overlap between the two. “Potable bitters,” such as digestifs, are bitter liqueurs, like Italian amari (Fernet- Branca, Campari, etc.) that can be enjoyed on their own or as a star ingredient in a cocktail. They have a higher ABV and are often used as a base for cocktails or sipped neat. "Non-potable bitters," on the other hand, are only intended for use as a
Display your bitters collection prominently at the bar. Use tasting cards to educate guests about the unique qualities of each flavor. Shown: Attendees to the Tasting Experience at the Beverage Garden during Catersource + The Special Event 2025 had the opportunity to sample several bitters to better educate themselves on the nuances of flavor. Photo courtesy Catersource staff
flavoring agent, not to be consumed on their own due to their strong flavor. “There is a lot of overlap right down to the ingredients though,” says Anthony Caporale (director of spirits education at the Institute of Culinary Education). The science of flavor enhancement So, exactly how do bitters contribute to a cocktail? They serve as the perfect contrast to sweet and sour elements, cutting through and rounding out the drink’s overall flavor profile. Bitters work by stimulating the palate and enhancing other flavors. “The bitters help our taste buds and brains skip over the initial burn of alcohol,” says Fournier. Just a few drops can: 1. Add depth: Bitters contribute layers of flavor, making cocktails more nuanced and interesting. 2. Enhance complexity: They bridge disparate ingredients, harmonizing sweet, sour, and spirituous notes.
3. Balance sweetness: A dash of bitters tempers overly sweet drinks, making them more palatable. 4. Awaken the palate: Bitters “Bitters provide two things: flavor and functionality,” says Ben Branson (Seasn). “Flavor wise they can add an intense top note or layer of flavor, and functionally bitters add depth and complexity. stimulate taste buds, ensuring every sip feels vibrant and alive. “They can also help to bind—while also accentuating—other ingredients; very much in the same way that seasoning behaves in food.” The bitter truth Not all bitters are created equal. The beauty of bitters lies in their complexity. Each type offers a unique array of flavors that can complement or contrast with other ingredients. “If there’s a flavor you are looking for, you’re going to be able to find a bitters that can match that flavor,” says Caporale. However, one of the most common misconceptions about bitters is equating them solely with Angostura bitters. Angostura is a specific brand
CATERSOURCE ■ SPRING 2025
19
Powered by FlippingBook