*Feel like listening instead of reading?*👇
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Remember: When it comes to some cocktails, not adding bitters is a bit like not salting your fries.
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They’re made by steeping high-proof alcohol with concentrated infusions of ingredients like barks, roots, spices, citrus peels, or herbs typically for weeks. They’re used sparingly with recipes calling for a dash or two, amounting to only a few drops.
In addition to adding flavor, many draw out or bind flavors together. They also can increase the texture, subtly making a drink taste creamier or richer. Another way to think about it is they can add some of the dryness a tannic wine has.
Just like vermouth -checkout the vermouth page-, bitters are flavored with bitter herbs and botanicals—wormwood, cinchona (quinine), gentian, etc. Originally, bitters were medicinal. Think of a monk working in medieival times.

The first bitters that we still have today**, Angostura**, was created in 1824 in Venezuela to help soldiers battling malaria. Only later did someone decide to put them into cocktails. 🤯
Bitterness in nature is often a warning sign—many poisonous plants 🌿☠️ are bitter. But in lower doses, it has useful benefits: