Understanding Bitters: A Starter’s Guide

Bitters are the salt of the cocktail world: a few dashes you barely taste on their own, but leave them out and the whole drink falls flat. Here's what they do and which bottle to buy first.

What bitters actually are

They're high-proof spirits infused with barks, roots, herbs, and citrus peels — intense enough that you use them by the dash, not the ounce. Their job isn't to make a drink bitter; it's to tie the other flavors together and add aromatic depth, the same way a pinch of salt lifts a dish.

The three to know

• Angostura — the workhorse. Warm, spiced, and in more classics than any other bottle. If you buy one, buy this: it's what makes an Old Fashioned and a Manhattan sing.
• Peychaud's — lighter and brighter, with anise and cherry notes. Essential to a Sazerac.
• Orange bitters — citrusy and versatile; a couple of dashes brighten Martinis and gin drinks.

How to use them

Start with two dashes and adjust to taste. A bottle lasts years, which makes bitters the cheapest upgrade in your bar. Once you're comfortable, a dash of the "wrong" bitters in a familiar drink is one of the easiest ways to invent something of your own.