Bitters

Bitters is a rather broad category which includes aperitifs, digestives and cocktail bitters. They are named not for their place of origin, or method of manufacture, but rather for their taste.  Their shared feature is that they gain their flavoring component from items that are characterized by a slightly bitter quality, such as orange peel, rhubarb, coriander, ginger, gentian or rue (among many more).

Bitters start with a neutral spirit with flavorings added in one of two ways: the above items may be macerated directly with the spirit, or the ingredients may themselves be distilled to extract essential flavor oils, which are added to the spirit. The final product, whether it is an Amaro, Fernet, or one of the many other types of bitters, has varying degrees of "bitterdome."

• Strong bitters have minimal sugar and are high in alcohol - approximately 38-40% abv.
• Medium bitters are mild with normal sugar content - approximately 30-35% abv.

Due to their function as a digestive aid and appetite stimulant, bitters are served on the rocks with soda prior to a meal as an aperitif, as well as straight-up after a meal as a digestif.  They remain a staple in every establishment for use in cocktail recipes, or to add a dry zest to food recipes.