By David Hammond
“Bitters” is a term applied to three different types of beverages.
Cocktail bitters come in little bottles, herbal concoctions you drip into a Manhattan or a Singapore Sling. The most popular cocktail bitters are Angostura, though serious cocktailians must have more; at Binny’s, we counted more than twenty different types of cocktail bitters
Bitters in Britain are basically types of pale ale. The history is unclear, but to transport British ale to India, hops (naturally bitter) or sugar (which converts to alcohol) were added to help the brew travel without spoilage.
Amari (the singular is “amaro”) are frequently produced in Italy or Germany and usually sold in wine-type bottles. Amari are almost always made from highly secret recipes of herbs, barks and other ingredients. These bitters are typically intended as digestifs, beverages consumed after a meal to help digestion.
Matt Amann, the head bartender at Ceres’ Table (3124 North Broadway), tells us that even though after-dinner bitters are increasing in popularity, many of his “guests are still unaware of their place in Italian tradition” and that they may shy away from them because “ordering unfamiliar foreign liqueurs can be disconcerting.” Read the rest of this entry »