Don’t Be Bitter

Bitters have made their way into the cocktail mainstream in recent years, which is surprising only because the original bitters brands such as Angostura were initially created as medicines, not for enjoyment.

Once relegated to the background of mixology, used only as an occasional dash in a classic cocktail that required it, or mixed with a simple soda as a digestif, the craft cocktail movement has helped launch bitters into the foreground. Now there are entire lines of organic bitters with flavors ranging from herbal to citrus to chili-chocolate. The bitters umbrella is a larger one than many people realize, including Campari, Aperol, and amari.