Alchemy Of Bitters: Understanding Flavour Infusions In Cocktail Craft
While crafting a cocktail like the old fashioned, you would’ve often come across an ingredient which adds a layer of tart acidity to the blend. This is nothing but a dash of citrus bitters – a rather interesting element essential for building depth and complexity into mixes. The experience centre at The Good Craft Co. (TGCC) is immersed in exploring the use of these bitters in mixology and how they can invoke a nuanced tasting experience in cocktail journeys.
What Exactly Are Bitters?
The experts at TGCC would tell you that bitters are highly concentrated flavouring agents made from alcohol infused with herbs, spices, botanicals and sometimes fruits. “They are typically crafted by macerating or steeping these ingredients in alcohol, followed by ageing, filtering, and sometimes sweetening.”
Along with building depth into cocktails, bitters are also crucial in maintaining the balance in the drinks, TGCC maestros remind us, by acting as aromatic and flavourful contrasts. Just a few dashes of bitters in a drink can absolutely transform the experience of the cocktail.
But Where Do Bitters Come From?
A peek through history would take a connoisseur to the ancient civilisations where botanical bitters made a prominent appearance. Sometime in the 19th century, they were rediscovered in American and European mixology cultures as excellent ingredient additions to aperitifs and digestifs.
By the late 19th and early 20th century, bitters became a cocktail staple – think drinks like the old fashioned and the Manhattan. Now, their popularity grows evermore, with the cocktail movement of recent decades witnessing a revived interest in artisanal and regional bitters.
Also Read: Gin Dreams, Bitter Truths: TGCC's Spirited Take On Gin Day And Bitters Mastery In June 2025
Bitters In Cocktail Craft
At TGCC, mixology experts speak of using bitters in small amounts. “Generally, 2 to 4 dashes (about 0.2 to 0.4 ml)” is enough for building a single serve cocktail. While the exact amount depends on the recipe and the flavour depth of the cocktail, bitters are nonetheless used sparingly to build taste without overpowering the blend.
And of the varied bitters used in mixology, the popular ones include citrus bitters fashioned with the added notes of certain spices and herbs. Other well-known bitter variations include bright orange bitters flavoured with aromatic spices and the slightly sweet anise-flavoured ones which carry a hint of floral notes. Today, chocolate bitters with their rich, deep cocoa notes appear in dessert cocktails whereas grapefruit bitters are also gaining traction for adding tart, citrusy and slightly bitter flavours to summer drinks.
As contemporary mixologists seek to craft more personalised and innovative cocktails, the use of bitters is becoming more interesting than ever. Regional or artisanal bitters are taking the centre stage as elements that lead to the exploration of broader flavours and storytelling in drinks. Many of these infusions are being crafted at TGCC too, which are often inspired by local herbs, traditional recipes and the desire to create distinctive, memorable cocktails that reflect regional identity and craftsmanship.
With this, a number of lesser-known bitters are becoming the more sought-after options in modern mixology for the sheer cocktail possibilities they open up. These include tiki bitters ideal for blending tropical and spicy blends such as a tiki cocktail made using spiced pineapple shrub and fresh lime. Or, Italian bitters infused with herbal liqueurs and botanical bitters steeped in flavours of mint and spices used for blending herbal digestifs containing a few drops of lemon juice and honey syrup.
Can A Cocktail Contain Multiple Bitters?
The experts at TGCC suggest that blending different bitters can create layered, complex flavours. Yet, while using both orange and aromatic bitters in a drink might enhance citrus and spice notes, overuse can just as quickly muddle the flavours in the cocktail, diminishing its clarity.
On the other hand, underusing bitters might mean leaving the drink bland. For mixologists, achieving the right balance lies as much in taste testing as in experience. The finest way to assess the need for bitters is to consider the base ingredients, desired aroma, and flavour profile. “If a drink feels flat or lacks depth, a dash of bitters might be the perfect solution,” they opine.
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