Beginner’s Guide to Bitters: The Secret Ingredient That Makes Cocktails Sing
Bitters are one of those cocktail ingredients that most people have heard of but few actually understand. They show up in tons of classic recipes—Old Fashioneds, Manhattans, even some fancy sours—but what are they really? And do you actually need them at home if you’re just a casual drink-maker? The short answer: yes. And once you understand what bitters are and how they work, you’ll start reaching for them more than you think.
Bitters are essentially a concentrated flavor extract made by infusing high-proof alcohol with herbs, roots, bark, citrus peel, spices, and other botanicals. Think of them like the seasoning of the cocktail world. You wouldn’t make a good soup without salt and pepper—same goes for a good cocktail without a few dashes of bitters. They don’t add sweetness or volume to a drink, but they do something almost magical: they tie everything together. A little bottle goes a long way, and that’s part of their appeal. A few drops can transform a drink from “pretty good” to “wow, what is that?”
Most people start with Angostura bitters, and for good reason. They’re the most classic and versatile—spicy, slightly herbal, with a warm depth that works beautifully in bourbon, rye, and rum drinks. If you’ve ever had an Old Fashioned, chances are Angostura was in it. From there, you’ve got orange bitters (great with gin or tequila), Peychaud’s (essential for a Sazerac), and newer flavors like cardamom, chocolate, cherry, even celery. It sounds fancy, but you don’t need to memorize anything. Just experiment. Try orange bitters in your next margarita. Drop some chocolate bitters into an espresso martini. Add a dash of grapefruit bitters to a vodka soda. They’re like little flavor enhancers that add complexity without any effort.
One of the biggest mistakes people make is thinking bitters are only for serious bartenders. In reality, they’re incredibly beginner-friendly. You don’t need a bar setup or tons of tools—just a bottle of bitters, a jigger (or tablespoon), and whatever you’re already drinking. You can even add them to sparkling water with a squeeze of lime for a zero-proof drink that feels fancy. Some people even use bitters as a digestive aid, taking a few drops before or after meals to help settle their stomach. That’s actually how they started—most classic bitters were originally marketed as tonics or remedies before bartenders got their hands on them.
If you’re just getting started, keep it simple. Pick up one or two bottles—Angostura and orange are a great starting combo—and try adding them to your favorite cocktails. You don’t have to get weird or reinvent the wheel. Just make your usual bourbon and ginger, then toss in a dash of bitters. Try a gin and tonic with a splash of lemon bitters. It’s easy, fun, and once you see how much they add, you’ll wonder how you ever made drinks without them.
Boone’s has a great little selection, and we’re happy to help you pick a bottle based on what you already like to drink. Don’t be shy—ask us for a taste, or for our favorite combo. It’s one of the easiest upgrades you can make to your home bar. Bitters are small, but they make a big difference.
