bitters Notes: This is alcohol that's been heavily flavored with herbs, peels, bark, spices, and bitter-tasting roots. Many brands were developed in the 1800s as elixirs that were supposed to cure indigestion, jaundice, and a variety of other ailments. Due to these "medicinal" properties, bitters allowed drinkers to avoid both liquor taxes and social stigma. The FDA put a stop to the medicinal claims in the early 1900s, and bitters quickly fell out of favor, except for a brief comeback during Prohibition. Today, they're used to flavor cocktails, coffee, and various dishes. Don't add more than a dash or two--bitters can easily overpower other flavors. Bitter spirits are also called bitters, but they're not as intensely flavored. Substitutes: bitter spirits
Angostura Bitters Pronunciation: an-guh-STOOR-eh Notes: This famous rum-based brand of bitters was first developed in the 1800s by Simon Bolivar's personal physician. It's 45% alcohol, and comes in small brown bottles with yellow caps. It's now produced in Trinidad. Substitutes: Peychaud's Bitters OR Fernet-Branca OR orange bitters OR Worcestershire sauce (in savory dishes)
Orange Bitters Notes: These British brand is made from sour orange peels. It's hard to find. Substitutes: orange liqueur
Peychaud's Bitters Notes: This is a brand of bitters that's a bit hard to find outside of New Orleans. Substitutes: Angostura Bitters (This works fine in a Sazerac.) OR Fernet-Branca
Pommeranzen bitters = elixer longæ vitæ = elixer longae vitae Notes: This orange-flavored bitters is made in the Netherlands and Germany. It comes in red and green versions.
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