IN THE GLASS (CONTINUED)
A Tasting Guide for Bitters Bitters can be a little overwhelming due to their intense flavor, so it’s important to approach tasting them with care and attention.
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Start with the basics: Begin with a classic aromatic or citrus bitters to get a feel for how they behave on your palate. Smell first: Take a moment to inhale the aroma, as it provides the first clue to the flavor profile. Taste neat: Bitters are highly concentrated. Start by adding a few drops to water or tonic to dilute their intensity and reveal subtler flavor notes and allow it to touch your tongue. Notice the immediate sensations—do you feel bitterness, sweetness, or heat? Sip slowly: Let the bitters linger on your palate. See how the flavors evolve and what kind of aftertaste they leave. Do they become more complex or smoother with time? Experiment with pairings: Once you identify the flavor profile, imagine how it might enhance cocktails or dishes.
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(Top) A classic champagne cocktail features an Angostura bitters-soaked sugar cube, champagne (or other sparkling wine), and either a lemon or orange twist. Photo courtesy Ghost Media/Alexander Cross Photography; 24 Carrots Catering & Events served a Mole Old Fashioned (bourbon, mole bitters, cinnamon simple syrup, and orange peel) during a recent event. Photo courtesy Amelia Lyon
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grapefruit bitters can bring vibrancy to vinaigrettes or fresh greens; you can even use chocolate bitters to enhance brownies or caramel bitters to amplify panna cotta. “Bitters can also be sprayed on items to give it aroma,” says Egbert, “that helps elevate your senses.” Bitters are small but mighty. They are a testament to the idea that small details make a big difference. They are more than just an ingredient; they’re an experience. By embracing their complexity, caterers can craft menus that are as memorable as they are delicious. So, grab a bottle (or five) and start experimenting. Your clients—and their taste buds—will thank you. “The way bitters can elevate a drink is remarkable—you might taste a cocktail and feel like something's missing, but I can assure you, a few dashes of bitters can perfectly round it out,” says Alexander Greene (Chilled 100 Ambassador). Editor’s note: Dean Mistretta, MBA, CHE, Director of Catering, Decadent Catering and Johnson & Wales University contributed to this article.
Pro tip: Create a tasting grid to document each bitters’ aroma, initial flavor, body, and finish. This will serve as a guide when incorporating them into your menu.
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SPRING 2025 ■ CATERSOURCE
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