Bitters refers to a large family of spirits flavored with bitter herbs, roots, or barks, which can be used as flavorants, components of a mixed drink, or served on their own. Some are so bitter that they are used in single drops, while others are mild enough to be used as an aperitif. Bitters derive their bitterness from many sources. Some of the most common are gentian root, quinine, and Seville Orange.
The Italian family of liqueurs called amaro, from the Italian for "bitter," includes such well-known brands as Campari, Aperol, and Fernet-Branca.
"Aromatic bitters" are used as finishing flavors for cocktails and include Angostura Bitters, Peychaud's Bitters, and Underberg.
How to serve
Italian amari and French bitters can be served with a splash of soda and a twist of lemon peel.
The stronger digestive bitters such as Underberg and Fernet-Branca are a more acquired taste, and as served straight and neat as digestifs.
Pairing
Many cocktails call for a measure of a bitter liqueur, or a few drops of an aromatic bitter.
Campari is an essential ingredient in the Negroni, while Aperol is often mixed 1:1 with prosecco or another sparkling wine and served over crushed ice to make the Aperol Spritz.
Angostura is an essential ingredient in the
Old-Fashioned Cocktail
and the
Pink Gin
.