2. Introduction
• Once known as elixirs, bitters are spirits
flavored with herbs, bark, roots and fruits
resulting from both the infusion and
distillation process. They have one thing in
common-bitterness and supposedly they all
have stomatic qualities, which is why they be
drunk as an aperitif,digestif or correctif.
3. Amer Picon
• Invented in 1835 by the distiller doing service
with the French army in Algeria, it is pink-red
in color and flavored with quinine, herbs and
orange peel. It has a wine base and is usually
served with ice and water.
4. Angostura
• first made in 1825 by a Dr.
Seigert when he settled in
Angostura ( now Cuidad
Bolivar), Venezuela, it was
made to be sold as a medicine
and used to stimulate Bolivar’s
troop in a hot and humid
climate. Today it is made in
Trinidad from the rum base
and flavored with genitian and
vegetables spices. Known as
the Worcestershire sauce of
the cocktail bar business, it is
an essential ingredient in the
making of Pink Gin and
Champagne cocktail.
5. Byrrh
• Pronounced beer, this style of bitters was
made in 1866 by a French shepherd of the
Pyrenees, Simon Voilet. It has a base of red
wine and brandy and is flavored with quinine
and variety of herbs.
6. Campari
• One of the most flavored
bitters and an excellent
aperitif, it is usually served
with ice and soda water. Stir
the drink or the ingredients
will stay separate. When
combined with sweet red
vermouth it forms the
refreshing Americano
Cocktail. Campari, is a rich
red drink, was first made in
Milan in 1867 by Gaspere
Campari. Its secret recipe
contains herbs and spirit
and the result is oak aged.
7. Fernet Branca
• This popular ‘pick-me-up’ was first evolved in
Milan in 1845 by Fratelli Branca. It is now
made, under license, in other countries from
ingredients which include ginger and Chinese
rhubarb which are macerated in white wine
and brandy. It has a reputation for dispersing
hangovers, but in Italy it is drunk as an
aperitif, either neat or with soda water.
8. Underberg
• A German herb-flavored bitter with a brandy
base, the aromatic herbs come from 43
countries. It has been popular as an aperitif or
digestif for well over a century and some
regard it is an infallible cure for even the most
desperate of hangovers. It is marketed in
single nip portions which are meant to be
swallowed in one gulp. For a more relaxing
drink, soda water may be added.
