Bitters are alcoholic liquids flavored with herbs, spices, fruits and barks to impart bitterness. They developed in the 1800s as supposed cure-alls but are now used primarily in cocktails. There are two main types - those used for flavoring like Angostura and Underberg, and bitter liqueurs taken as appetizers like Campari, Cynar and Lillet. Popular bitter liqueurs are made from wine or spirits and herbs and have distinct flavors from dry to syrupy. Bitters are featured ingredients in classic cocktails like the Negroni, Americano and Pink Gin.

1. WELCOMREADINGS
BITTERS
Bitters are alcohol that's been heavily flavoured with herbs,
peels, bark, spices, and bitter tasting roots.
History
Many brands were developed in the 1800s as elixirs that were
supposed to cure indigestion, jaundice, and a variety of other
ailments. Due to these "medicinal" properties, bitters allowed

2. drinkers to avoid both liquor taxes and social stigma. The Authorities
put a stop to the medicinal claims in the early 1900s, and bitters
quickly fell out of favour, except for a brief comeback during
Prohibition.
Numerous Herbs, Plants, Barks of trees impart bitterness to these
bitters. Gentian is common, Gentian is a flavouring alpine plant that
has been used as a tonic and anti fever remedy for ages. Quinine
was the new world alternative to gentian, it is a bark of the Cinchona
tree , a native of South America. Bitters were taken as restoratives
and remedies for diverse conditions ranging from indigestion to
painful joints
Today, they're used to flavour cocktails, coffee, and various dishes.
Addition of more than a dash or two of bitters can easily overpower
other flavours. Bitters come in with the base of Spirits and Wines.
Some of the examples of Spirit Based bitters are; Amer Picon,
Campari, Cynar, Fernet Branca, Suze and Unicum. The Examples of
Wine Based Bitters are Byrrh, Dubbonet, Lillet, and Punt e Mes,
Bitters are categorized into two types
1) Used as flavouring e.g. Angoustra, Underberg etc.
2) Taken as Aperitifs also termed as Bitter Liqueurs, Bitter liqueurs
are not intensely flavoured as the former. e.g. Campari, Lillet, Cynar
etc.
BITTERS AS FLAVOURINGS .
Angostura Bitters
Pronunciation: an-guh-STOOR-eh
Simon Bolivar’s personal physician first developed this
famous rum-based brand of bitters in the 1800s. It's
45% alcohol, and comes in small brown bottles with
yellow caps. It's now produced in Trinidad. Angoustra
is Rum based bitter made in Trinidad from a formula,
still the secret of the Siegert
Family, heirs of the inventor. Dr Siegert was a German
who became Surgeon General to Simon Bolivar during

3. the liberation of South America. He developed this bitter from various
herbs and plants to counteract the effect of the tropical climate. The
Product proved so popular that in early Nineteenth Century he
founded the Firm, which still manufactures it.
Orange Bitters
This British brand is made from sour orange peels.
Commonly used for Cocktails
Peychaud's Bitters
This is a brand of bitters that's a bit hard to
find outside of United States.
Pommeranzen Bitters = Elixer Longae Vitae This orange-flavored
bitters is made in the Netherlands and Germany. It
comes in red and green versions.
Underberg A Highly Pungent bitter from
Germany known to cure indigestion and
often recommended for Hangover Cure.

4. BITTER LIQUERS
Bitter Liqueurs = Bitter Spirits = Bitters These are spirits and
fortified wines that have a bittersweet flavor. They're often mixed with
soda and served as apéritifs. These liqueurs are also called bitters,
but they're not as intensely flavoured as the bitters that come in little
bottles, which are normally measured out in drops. Popular brands
include Campari, Fernet Branca, Byrrh, Dubonnet, Punt è Mes,
Cynar, Suze, Jägermeister, and Amer Picon.
Amer Picon First produced in 1837 by Gaeton Picon a
Sergeant in French army serving in Algeria as an Anti Malaria
cure. He blended together local African Oranges, Gentian Root,
Quinine Bark and Alcohol. This is a bitter French apéritif that's
usually served with water and a sweetener, or sometimes
mixed with beer.
Byrrh This is a tangy and bittersweet French vermouth that's
made with quinine and red wine. A Proprietary mistelle based
aperitif, it has a ruby red colour, hints of cocoa in its taste and a
bittersweet after taste. It's usually mixed with club soda.
Campari = Campari bitters – 48 degrees Proof
First developed in 1862 in Milan, Italy This ruby
red bitter beverage is a mixture of aromatic
extractions of herbs, roots, plants and fruits A
popular Italian bitter often mixed with soda, ice,
and a twist of lemon and served as an apéritif.
Well known for its use in famous cocktails
Negroni and Americano

5. Cynar
Pronunciation: CHEE-nar
This is a syrupy Italian liqueur that's made with artichokes,
giving it a bittersweet flavor. It's best served over ice with a
twist of lemon
Dubonnet
Pronunciation: due-bun-NAY
This is a French apéritif made with white or red
wine and flavored with quinine and other herbs and
spices. The white version is drier than the
red. Both the versions are full bodied flavour. Best
served when Chilled in refrigerator or over ice with
a twist of lemon
Fernet Branca = Fernet Branca bitters
Pronunciation: fer-NET BRAHN-kah
A very dark brown-black extremely bitter beverage
This is a famous Italian brand of bitters that's
supposed to ease hangovers. It's flavored with
over 40 herbs and spices. Best served at Room
Temperature. Branca Menta is a mint-flavored
version.

6. Gammel Dansk This Danish liqueur is flavored
with 29 herbs and spices. It's usually served at
room temperature.
Lillet
Pronunciation: lee-LAY
Lillet was founded by Paul and
Raymond Lillet . This is an expensive
and light French apéritif made with wine and
brandy. Th ere are two versions: Lillet Blonde
(white) and Lillet Rouge (red). Both are dry, full
bodied, with a fruity bouquet and a trace of citrus
essence, it has a slightly astringent flavour. Best
served well chilled, on the rocks with a twist of
lemon or slice of an orange with a slash of
tonic.
Punt è Mes = Punt e Mes
Pronunciation: POONT eh MESS
This is a bitter form of red vermouth. It's often mixed with
soda
Suze This is a very popular French apéritif ,
yellow bitter based on Gentian extract.Suze

7. is owned by Pastis the makers of Pernod-Ricard , it is based on
wine and its flavour is so dry and bitter that even when mixed
with little water and ice it acts as an extraordinary powerful
appetite rouser. Best served with little chilled water or ice.
Unicum A Deeply coloured bitter from
Hungary. Unicum balances the bitterness
with slight sweetness
BITTERS IN FAMOUS CLASSIC COCKTAILS
AMERICANO
Campari 30 ml.
Sweet Vermouth 30 ml.
Garnish Slice of Orange
Glass Old fashioned glass
Method Pour Over ice cubes Top with
soda/water if required
NEGRONI
Gin 30 ml.
Campari 30 ml.
Sweet Vermouth 30 ml.
Garnish Slice of Orange
Glass Old fashioned glass
Method Pour Over ice cubes Top with
soda/water if required.

8. PINK GIN
Gin 60 ml.
Angoustra Bitters 3 to 4 Dashes
Glass Cocktail glass
Method Stir with ice cubes.