Bitters may be the smallest ingredient in a cocktail (with many recipes simply calling for a dash or two), but they pack the biggest punch!

Originally crafted as medicinal tinctures, these potent extracts have evolved into an essential component in many cocktails, and used to add depth, balance, and complexity to drinks. Call it the MSG of the Cocktail World, if you will!

From their apothecary roots to modern-day craft cocktails, bitters have stood the test of time. Today, we explore their fascinating history, diverse uses, and how a few drops can transform your next drink.

What Are Bitters? And Why Do Bartenders Use Them?

First off, what exactly are bitters, and how did they come about? After all, magical bottles of these bitter tinctures didn't just magically sprout up on bar stations across the world.

On the surface, bitters are relatively easy to understand: They are any alcoholic preparation intensely flavored with a concentrated amount of botanical matter to make them taste bitter. 

You see, while most cocktails are based on either sweet or sour flavors, sometimes you need something else to bring it all together. Bitters add a third flavor note to cocktails, balancing sweet and sour and creating a more complex and balanced a flavor profile. 

A Dash of History: How Bitters Came to Be

Like the syrup, bitters have ancient roots, possibly tracing back to the ancient Egyptians who may have infused wine with medicinal herbs. This practice evolved particularly during the Middle Ages, when the rise of distilled spirits coincided with a renewed interest in herbal medicine. Called pharmacognosy, it was pretty much confused, often dubious efforts to mash together something that had equal chances of saving you or killing you.

The word "cocktail" was in use by the 19th century (1800 onwards) to describe a mix of spirits, water, sugar, and bitters. While the term's actual origins have been lost to time, we do know the term "cocktail" is attributed to Harry Croswell in 1806, though the origins of the drink itself may lie with New Orleans apothecary Antoine Peychaud (Yes, there's a bitters named after him). He served a brandy-based mixture with bitters and syrup in an egg cup, calling it a "cocktay."

One of the more popular and longest-lasting bitters in existence today would be Angostura Bitters. As the story goes, it was created by one Johann Gottlieb Benjamin Siegert, a German surgeon general who served in Simón Bolívar's army in Venezuela. 

Upon its creation, it was mainly used as a cure for sea sickness and stomach maladies, although Siegert quickly realised the business potential of his creation when it started to grow in popularity. He began to sell it commercially in 1824, and by the end of the decade had established a distillery for manufacture.

By 1853 his bitters were being sold abroad, and in 1875, manufacturing moved from Angostura to the Port of Spain, Trinidad, where it remains. One thing that many are often mistaken about, is that the bitters is named after the medicinal bark from the angostura tree. In reality, it is instead named after the town of Angostura (present-day Ciudad Bolívar) in Venezuela.

In the 20th century, there was a decline in the popularity of bitters, a period impacted not only by the restrictions of Prohibition but also by evolving consumer tastes in alcoholic beverages. But not much later, the bitters "revival" in the 21st century was said to be kickstarted with veteran barman and author Gary Regan in 2005 when he introduced his Regan's Orange Bitters No. 6.

Today, newer bitters brands such as The Bitter End, Bittermens, Urban Moonshine, and The Bitter Truth (among other brands) fall under the purview of bitters company the Fee Brothers.

DIY Your Own Bitters

With so many flavors today that one can choose from, you would almost certainly be spoilt for choice. However, if you want that one specific flavor, or simply wish to try your hand at making your own bitters, we got you!

Follow these steps for your very own tincture!

1. Depending on how much bitters you want, pour a set amount of alcohol into a container of your choice. Do note that unflavored alcohol like vodka is best if you wish to have a certain flavor, but other spirits like rum can also help add more notes to your bitters. Only a spirit with an ABV of at least 40-50% will work, as the high alcohol content of the spirit is crucial for effectively extracting the flavors and compounds from the botanicals used in bitters. 
2. Mix aromatics and bitter components into the spirit, with at least a fifth of the mix being bitters for balance. Aromatics include Cardamom, Cinnamon, Black Tea, Etc. Bitters can consist of Citrus Bark, Quassia, Gentian.
3. You may add other flavor components as desired. For example, if you wish to make an orange-centric bitters, you might want to add orange peels.
4. Store in a cool dry place for at least a week. The longer the storage, the stronger the bitters' flavors.
5. Add a teaspoon of sugar (if desired) and water in an amount that is half your spirit.
6. Filter and store in an airtight bottle or other bitters container. It can keep up to a year. Ideally, first use should be after another week of sitting.

With this information, next time you hear of someone making artisanal bitters, you need not shell out a fortune to find the ideal one for you! 

*Suspiciously racoon-like noises*

Contributed by @Definitelynotthreeracoons