A Beginner's Guide to Cocktail Bitters

What bitters actually are, the most common styles, how much to use, and the classic cocktails that showcase them.

What bitters are

Bitters are a concentrated blend of alcohol, botanicals, spices, and bittering agents, originally sold as a digestive tonic in the 1800s before becoming a bartender's seasoning tool.

You use them the way you'd use salt in cooking — a few dashes sharpen and balance a drink's other flavors rather than dominating it.

Common types

Angostura bitters

the most widely used style, with warm baking-spice notes. This is the default 'bitters' called for in most classic recipes.

Orange bitters

brighter and more citrus-forward, common in Martinis and gin cocktails.

Peychaud's bitters

lighter and more floral with an anise note, associated with New Orleans classics like the Sazerac.

How much to use

Most recipes call for 2-3 dashes, roughly 1/8 teaspoon per dash from a standard dasher top. Start light — you can always add more, but you can't take it out.

Cocktails that showcase bitters

The Old Fashioned is the clearest example: whiskey, sugar, and bitters with nothing to hide behind. The Manhattan and Boulevardier both use bitters to balance out sweet vermouth and bittersweet liqueurs.

Frequently asked questions

How many dashes of bitters should I use?

Most recipes call for 2-3 dashes, roughly 1/8 teaspoon per dash from a standard dasher top. Start light — you can always add more, but you can't take it out.

What's the difference between Angostura and Peychaud's bitters?

Angostura bitters are the most widely used style, with warm baking-spice notes, and are the default 'bitters' called for in most classic recipes. Peychaud's bitters are lighter and more floral with an anise note, and are associated with New Orleans classics like the Sazerac.