Bitters, those small but mighty flavor infusions, have become indispensable in modern mixology. These aromatic elixirs, often made from botanicals, roots, and spices, add depth and complexity to cocktails. But bitters’ journey from ancient medicinal vinegars to a must-have ingredient in bars worldwide is a story worth savoring.
The Origins of Bitters: Ancient Medicine in a Bottle
The history of bitters begins with a concept familiar to ancient healers: vinegar as a base for medicinal tinctures. Vinegars, prized for their preservative qualities, were infused with herbs, roots, and botanicals to create remedies for digestion, fever, and other ailments.
- Ancient Egypt: Records indicate that Egyptians used herbal infusions with sour bases for their purported healing properties.
- Greek and Roman Apothecaries: Hippocrates, the father of medicine, prescribed oxymel—a mixture of honey and vinegar infused with herbs—for various maladies.
- Middle Ages: Bitters evolved as monks in Europe refined herbal liqueurs and tonics, blending medicinal and spiritual practices.
The Renaissance of Bitters
The leap from medicine to flavor enhancement began in the 18th and 19th centuries. Bitters were sold as cure-alls but also found their way into beverages. Two key developments set the stage for bitters as we know them today:
- The Apothecary Tradition: Apothecaries like Angostura (1824) and Peychaud’s (1830s) developed proprietary blends initially marketed as health tonics. Bartenders soon realized that these bitters enhanced the taste of alcoholic beverages.
- The Cocktail Boom: In the 19th century, cocktails emerged as a popular drink category. Bitters became a defining ingredient in classics like the Old Fashioned and the Manhattan. By balancing sweetness, sourness, and spirituous strength, bitters transformed simple concoctions into complex drinks.
Vinegars in Mixology: A Bittersweet Renaissance
In recent years, vinegars have re-emerged in mixology, sometimes complementing or even replacing traditional bitters. The tangy acidity of vinegar offers a different kind of depth, and shrubs—fruit- and vinegar-based syrups—have become trendy additions to modern bar menus.
- Shrubs and Drinking Vinegars: Originating in colonial America, shrubs are making a comeback. Their sweet-tart flavor profiles pair beautifully with spirits, especially in refreshing summer cocktails.
- Fermentation Craze: The growing interest in fermentation has brought vinegars and bitters into the same creative space. Bartenders experiment with homemade vinegars infused with herbs, fruits, and spices to create bespoke bitters.
Bitters in the Modern Bar
Today, bitters are no longer relegated to the background. They’ve become essential components of innovative cocktails and culinary-inspired drinks.
- Classic Bitters: Brands like Angostura, Peychaud’s, and Regan’s Orange are still staples in classic cocktails.
- Craft and Artisanal Bitters: A new wave of craft bitters companies has introduced flavors like lavender, chocolate, and celery, expanding the possibilities for bartenders.
- Bitters Beyond Cocktails: Bitters have found their way into non-alcoholic drinks, mocktails, and even food recipes, where they add an unexpected punch of flavor.
Why Bitters and Vinegars Matter in Mixology
The use of bitters and vinegars isn’t just about taste—it’s about storytelling. Each bottle carries the weight of centuries of experimentation, healing practices, and culinary traditions. They connect us to the past while inspiring creativity in the present.
A Final Toast
From ancient apothecaries to cutting-edge cocktail bars, bitters and vinegars have carved a lasting place in the world of beverages. Their journey is a testament to their versatility and enduring appeal. The next time you savor a cocktail with a dash of bitters or a hint of vinegar, remember you’re sipping a piece of history.
The History of Bitters: From Medicinal Vinegars to Modern Bar Menus
Bitters and vinegars have a long and fascinating history, originating as medicinal concoctions and evolving into essential components of modern cocktails. Today, we celebrate their versatility by incorporating them into creative, flavor-forward drinks. Below, you’ll find two standout recipes showcasing the synergy of bitters, Moscatel vinegar, and shrubs.
- The Golden Hour Spritz
A refreshing cocktail that combines the floral sweetness of Moscatel vinegar with the complexity of bitters and sparkling wine.
Ingredients:
- 1 oz (30 ml) orange shrub (see note below)
- 1/2 oz (15 ml) Moscatel vinegar
- 1 oz (30 ml) dry gin
- 2 dashes orange bitters
- 3 oz (90 ml) sparkling wine
- Ice
- Orange peel for garnish
Instructions:
- Fill a large wine glass with ice.
- Add the orange shrub, Moscatel vinegar, gin, and bitters.
- Stir gently to combine.
- Top with sparkling wine.
- Garnish with an orange peel, expressing the oils over the drink for added aroma.
Note:
To make orange shrub, combine 1 cup fresh orange juice, 1/2 cup sugar, and 1/2 cup Moscatel vinegar. Stir until sugar dissolves and let it sit for at least 24 hours in the refrigerator.
- Spiced Vineyard Sour
A bold, tangy cocktail with layers of sweetness from Moscatel vinegar and spice from aromatic bitters.
Ingredients:
- 2 oz (60 ml) bourbon
- 1/2 oz (15 ml) Moscatel vinegar
- 3/4 oz (22 ml) fresh lemon juice
- 1/2 oz (15 ml) maple syrup
- 3 dashes aromatic bitters
- Ice
- Lemon wheel and a cinnamon stick for garnish
Instructions:
- Fill a shaker with ice and add bourbon, Moscatel vinegar, lemon juice, maple syrup, and bitters.
- Shake vigorously for about 15 seconds.
- Strain into a rocks glass filled with fresh ice.
- Garnish with a lemon wheel and a cinnamon stick.
Why Moscatel Vinegar and Bitters Work Together
- Moscatel Vinegar: Derived from Muscat grapes, this vinegar offers a fruity and floral sweetness with balanced acidity, enhancing cocktail complexity.
- Bitters: These concentrated infusions bring depth and amplify flavors, making them a perfect complement to Moscatel vinegar’s unique profile.
