Understanding the flavor spectrum allows you to choose the right bitters for the mood and theme of your event. “Bartenders are always looking to make something that is unique, and the more ingredients they have to choose from the better,” says Lee Egbert (Dashfire Bitters). “I think flavor trends will change and that is where you’ll see more unique flavors that follow those flavor trends, and I think it really helps with bartenders creating a unique menu for their guests and creates a unique experience for them.” A mixology masterclass The cocktail world is all about bitters these days, and bartenders are enjoying the nuance they can achieve with just a dash or two. “Bitters are our spice rack,” said Lucas Ramsey (Eclipse Restaurant) in an article for Sauce magazine. “They can add so many levels of depth and complexity.” For beginners, incorporating bitters into cocktails should be approached gradually. A good rule of thumb is two to three dashes at a time. “A little goes a long way. Too many drops are like getting punched in the face,” says Josh Warrener (The Black Cat). “Think of bitters the way you would extracts because they bring a lot of flavor to a drink,” adds Caporale. “When you are making a spirt- forward drink, and you want to taste that craft spirit, I don’t want to step all over that. There's a lot going on in bitters, so you don’t need to go overboard with it.” Experimentation is key—whether using bitters to add warmth to a whiskey cocktail or a bright citrus note to a gin-based drink, the possibilities are endless.
“Start simple. Use single flavor bitters that have flavors that you’re already familiar with like cinnamon or lavender,” says Egbert. “That will guide what kind of cocktails you can do and once you know the spirit it tastes best with, you can look for cocktails that use that base spirit and then try expanding into different bitters.” “I recommend trying different combinations and brands,” adds Shayne Toscano (Wolfgang Puck Catering). “Sometimes, something you wouldn't expect to work well can surprise you. Each brand has its own profile—some are fruitier, while others focus on spice and herbs. It’s worth experimenting to find which ones you like best in your cocktails.” Today, bitters have also expanded into non-alcoholic cocktails. “Bitters play a big role in the taste of spirit-free cocktails due to them not having much alcohol,” says Warrener. SPICED GALS Recipe courtesy Wolfgang Puck Catering Photo courtesy Lisette Gatliff ingredients 45 ml tequila 22 ml Campari 22 ml Ancho Reyes 15 ml pineapple syrup 1 dash orange bitters Dried pineapple garnish method 1. Combine tequila, Campari, bitters, and syrup in a cocktail shaker with ice. Shake. 2. Pour into a rocks glass, garnish with dried pineapple or orange twist. 3. Enjoy!
A few dashes can completely transform a spirit-free cocktail, bringing harmony to the mix. As the demand for sophisticated alcohol-free drinks rises, bitters have become a go-to ingredient for crafting elevated zero-proof cocktails. Their ability to mimic the depth of alcohol without the effects makes them an essential tool for bartenders catering to mindful drinkers.
Beyond the glass Bitters aren’t only for mixing cocktails; they can be a game-
changer for your entire menu with culinary applications as well (such as marinades, vinaigrettes, and desserts). “It’s very easy to utilize them anywhere you would use an extract,” says Egbert. For example: incorporate bitters like cardamom or coffee into marinades for meats; a dash of citrus or
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CATERSOURCE ■ SPRING 2025
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