The Hull & Bay Guide to Bitters: Everything You've Wondered

At the heart of almost every classic cocktail is a secret ingredient that adds depth and complexity: bitters. As cocktail enthusiasts ourselves, we believe understanding the "why" behind an ingredient makes you appreciate the final drink even more. Here is an in-depth guide to one of mixology's most essential and misunderstood components.

Q: What exactly are cocktail bitters?

A: Cocktail bitters are highly concentrated infusions of various botanicals, including herbs, spices, roots, fruits, and barks, all steeped in a high-proof neutral spirit. Think of them as the "spice rack" for your bar. Their purpose is not to make a drink bitter, but to add aromatic complexity and balance the other ingredients, much like a pinch of salt can enhance a meal.

Q: How are bitters made?

A: The process involves steeping a proprietary blend of botanicals in a strong spirit for days or weeks. This infusion process extracts the potent flavors and aromas from the ingredients. The resulting liquid is then filtered and sometimes aged. Each brand, from Angostura to Peychaud's to small-batch producers, has its own closely guarded recipe.

Q: Are cocktail bitters alcoholic?

A: Yes, cocktail bitters themselves are quite alcoholic, often ranging from 35% to 45% alcohol by volume (ABV). This high alcohol content is necessary to effectively extract and preserve the flavors from the botanicals.

Q: If I add bitters to my drink, is it still considered non-alcoholic?

A: This is a fantastic and important question. While bitters are high in alcohol, they are used in extremely small quantities—typically just two or three dashes. A "dash" is about 1/32 of an ounce. When you add a few dashes to a non-alcoholic drink like a club soda or a craft mocktail, the resulting alcohol content is mathematically minuscule and often considered "trace amounts," similar to the alcohol found in some kombuchas or even an overripe banana.

For legal and personal purposes, it is generally considered non-alcoholic. However, for individuals with a zero-tolerance policy for alcohol due to allergy, recovery, or religious reasons, it's important to be aware that a tiny amount of alcohol is present.

Q: Can you drink bitters straight?

A: While you technically can, it's not recommended. Bitters are incredibly potent and intensely flavored—as the name implies, they are very bitter on their own! They are designed to be a component in a larger drink, not consumed straight. The exception would be certain Italian-style bitters known as Amari (like Campari or Fernet-Branca), which are designed to be sipped, but these are a different category than aromatic cocktail bitters.

Q: What are the most common types of bitters?

A: The two most essential types are:

1. Aromatic Bitters: These have a warm, spiced flavor profile, often with notes of clove, cinnamon, and gentian root. They are fundamental in cocktails like the Old Fashioned and Manhattan.

2. Orange Bitters: These have a brighter, citrus-forward profile. They are key in drinks like the Martini.

Beyond these, there is a whole world of modern bitters, with flavors ranging from celery and cardamom to chocolate and habanero. At Hull & Bay, we meticulously select the perfect style of bitters to complement the spirits in any cocktail.

Q: How do I know which bitters to use?

A: A good rule of thumb is to match the bitters to the base spirit. Aromatic bitters pair beautifully with aged spirits like whiskey and rum. Orange bitters are a natural fit for lighter spirits like gin and vodka. The best way to learn, however, is to experiment! Add a dash to your favorite soda water to isolate the flavor and see what you enjoy. It’s this dedication to perfect pairings that inspires every drink we craft.