Get an answer to the age-old question: What are bitters?
Plus, learn why you’ll want to use them for cooking, not just making cocktails.
A prime example of this is vanilla extract.
But whatarebitters?
She adds that they have a long history in Indigenous cultures across Latin Americalike Venezuela and the Dominican Republic.
There are two different ways to make bitters, according to Cummins.
chemical engineer, mixologist, and the founder of Great Northern Distilling
Technically, most are tincturesmeaning that the flavors are extracted with alcohol, he says.
Essentially, you put whatever combination of herbs and spices into a high-proof alcohol solution.
This extracts all those flavors and essential oils out of the spices over time to create the tincture.
As you may have guessed, tinctures are alcoholic.
All tinctures are extracts, but not all extracts are tinctures, Cummins explains.
Extractslike vanilla, almond, or peppermintare created by usinganyliquid to draw out the flavors.
Non-alcoholic solutions could be vinegar or oils, like olive oil.
Per Cummins, the distinction between cocktail bitters and digestive bitters is a governmental classification.
For that reason, theyre not taxed like or sold with regular spirits, Cummins adds.
These are things like vanilla or citrus extracts.
They are not meant to be consumed undiluted due to their concentrated and intense flavor profiles.
This distinction allows them to be exempt from certain regulations and taxes that apply to regular spirits.
Conversely, digestive bitters are alcoholic drinks made from tinctures.
Digestive bitters will typically include a high amount of sugar to make it more palatable.
For instance, if you want something to taste like cloves or cinnamon, Angostura bitters are your go-to.
Bottom line: Dont relegate bitters to just your bar cartbring them into your kitchen too.
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