In the classification of alcoholic (and even non-alcoholic) drinks, this group occupies a rather extensive place, since it includes numerous tinctures, mostly bitter: vermouth and liquors, low-alcohol products with a strength of 5% and some other types of drinking. Bitters are herbal drinks (spicy ingredients, root extracts, stems, leaves of plants that are considered medicinal) produced by infusion. As a raw material, many components are used. The bitter recipe of each famous brand is kept in the strictest confidence. The word itself comes from German and literally means “bitter”.
What is bitter today?
In the modern culture of alcohol, a wide range of drinks is called that, the strength of which varies from 5 to 50%. This grandiose circle includes such names known to Russian consumers as “Riga Balsam (black)”, “Kampari”, “Becherovka”, even “Zubrovka” and honey tincture with pepper. What unites these seemingly too versatile drinks? And the thing is that bitters are alcohol, in which there is bitterness obtained as a result of preparation when using herbs, roots, bark, fruits and seeds of plants. It is precisely in this that their classification similarity lies, regardless of the number of degrees and even in the absence of them.
Bitter tincture. A bit of history
Even in ancient times, in some countries there was a certain practice of using bitterness in the preparation of tinctures and other drinks containing (and even not containing) alcohol. The first bitters is an ancient Greek bitter wine used by Hippocrates himself exclusively for medicinal purposes, a prototype of the current vermouth. Or the Nubian version of bitter beer. Some other ancient drinks can be conditionally recognized as bitters, especially if we take into account their described healing properties.
Middle Ages
But the most powerful development of such drinks begins in the Middle Ages with the advent of the “water of life” in Europe - ethyl distillate (approximately in the 12th century, and the method of its production was borrowed from the Arabs). In the monastery of Southern Italy (Salerno) appears the first of the famous tinctures based on bitterness. It included juniper berries and cones. And later in France they learned how to make such a drink. In these years, bitter is a drink taken exclusively for medicinal purposes. Monks and secular figures perceived him that way even in the Renaissance, and for a long time this wonderful drug could be found more at the pharmacist than at the wine merchant. And bitter decoctions were prescribed in cases of digestive problems, colds. It is interesting that, for example, the same Becherovka was created for medical purposes.
New World
The broadest horizons for creating bitterness open up to fans of such drinks due to the discovery of the properties of American plants. For example, this is how the legendary Angostura appeared, which is present today in every respectable bar. And thanks to its qualities (it was good to quench thirst and disinfect), bitters became one of the elements of the drinking ration for European settlers in the USA. True, still bitters are an assortment of pharmacies.
Entrance to the restaurant business
Alcohol-based bitterness began to appear in drinking establishments and restaurants only in the 19th century. So, the famous Italian "Campari" was the first drink-bitter that was oriented to the restaurant business (1861). From Italy, fashion in bitterness began to spread throughout the world to dozens of countries.
"Angostura"
This red-brown bitter has a pedigree from Venezuela. It is concentrated and dense, often used throughout the world in the art of bartenders. His recipe has been kept secret for almost 200 years, and the alcohol fortress is almost 45 degrees. Like many other bitters, Angostura from its birth (1824) was used initially as a therapeutic tincture. The main production of Angostura is in Trinidad and Tobago. Bitter is the main or complementary ingredient for many famous cocktails due to its very pleasant and original finish.
Campari
Italian bitter liquor with a strength of 20 to 28% in various variations. It is obtained on the basis of herbs and fruits. Kampari is today the most famous drink. It is popular as an aperitif consumed independently, and as an invariable component of many, many cocktails, "Americano", "Garibaldi" for example. The liquor began its victorious procession in 1861 from Italy to France. And today it is delivered to 200 countries of the world. Connoisseurs say that in the taste and aroma you can feel the notes of honey and zest, blackberries and vines of grapes, quinine. According to some reports (the original recipe is still kept secret by the manufacturer), Kampari includes more than 50 ingredients.
Riga Balsam (Rīgas Melnais balsams)
This strong black bitter until recently was one of the most famous in the USSR and then in the CIS. At least it was even sold in stores in the Soviet republics, and the average layman could put a bottle in a bar. Buyers note that the Riga balsam has an excellent strength (45%) and density, rich color and rich flavor. Hints of linden blossom, raspberries and lingonberries, ginger bitterness (24 ingredients in total) are traced. Available in original ceramic bottles designed to protect contents from exposure to sunlight. This drink has been known in Europe since 1752. It is almost never consumed in its pure form. Add to coffee (the most popular way to do this in Russia), tea, ice cream. Use with ice as part of some cocktails. Bitter balm is still used as a drug for certain diseases, as it were, for its intended purpose.
Bitter Cocktails
Is it added to the cocktail? Bitter is most commonly used in beverage mixes in the United States, Mexico, and Canada. This component gives the cocktails a special bitterness, originality and originality in taste and aroma characteristics. In general, for connoisseurs.
- "Honolulu". Gin - 60 ml, pineapple juice - 15, orange juice - 15, lemon juice - 10, sugar syrup - 10, "Angostura" - one splash of the bottle. For decoration - a lemon spiral. For sprinkling the edges of the glass - granulated sugar. Ice is welcomed in the amount of 5 medium cubes. Prepared in a shaker by shaking.
- "Million dollars". Gin - 30 ml, Angostura - 1 splash, dry martini - 1 spoon, sweet - 1 spoon, pineapple juice - half a glass, raw egg white, ice. Prepares in a shaker.
- "Mango tonic." Vodka - 30 ml, mango liquor - 15, tonic for dilution, Angostura - 2 splashes. A lime slice is used for decoration. The cocktail must be built in layers in a high highball glass. They should alternate in colors. Order: tonic, bitter, liquor with vodka. You need to drink it from their tubes, gradually drinking each layer one after another.
- "Apple Sauer." This is a rather specific category of cocktails with a characteristic acidity. Bourbon - 45 ml, apple juice - 40, triple sec - 20, lemon juice - 10, orange bitter - 2 splashes of a bottle, 3 ice cubes. Prepares in a shaker. The best capacity for drinking this cocktail is an old-fashioned ordinary glass. Cocktail bitter is prepared very quickly and has a unique taste.
Schweppes Bitter Lemon
It is a refreshing drink (non-alcoholic). It is made by special technology, which allows the use of squeezed lemon juice with zest (hence the characteristic bitterness). The technology is classified, so the full composition of the drink is unknown. In world consumption culture, “Shveps bitter” is mainly used in cocktails. Judging by consumer reviews, in Russia many people are used to drinking it like ordinary soda, without mixing it with anything.
Of course, the culture of consumption of bitters in our country is still not at the highest level. Many people consider a cocktail to be pampering and a waste of money. However, club and bar culture with its variety of drinks, which include various bitterness, has been gaining popularity in Russia in recent years.