Bitters really are the key to elevating a cocktail from the standard as defined by the recipe to something that's truly memorable. And it's important to expand beyond just Angostura and orange bitters; something like a grapefruit bitter can totally change a drink like the negroni.
Sometimes, I'll add celery bitters to beef stew. Fee Brothers Aztec Chocolate Bitters goes well in a double-shot of espresso. I have a bunch of other bottles of bitters, and I have barely tried them. I need to get on that. I have made home-made key lime bitters. Sometimes I'll add them to a Moscow Mule, to give it more lime flavor.
@@imtheandylee I don't have very good measurements but I built the drink in the glass and stirred in ice: Juice from 1 lime Juice from 1/2 orange ~ 1/4 cup Cointreau ~ 1/3 cup tequila (Lunazul reposado) 1/2 dropper of Crude Bitters "Tiki 500" (coconut, pineapple, allspice) 5 drops of Crude Bitters "No No" (hot chili bitters) No shaking, just mixed in the glass and stirred in ice.
I think of bitters as seasoning, the « salt and pepper » of a drink. The same liquid ingredients can be transformed into a different drink by mixing up the bitters. Usually the results are « drink-worthy, » sometimes not, but it’s a fun learning experience. Great video once again.
Thanks. The only bitters m familiar with Re Angostura - you’ve opened my eyes to many more, although here in Pennsylvania where the state controls liquor distribution and sales, other types are limited. I’ll have to browse the shelves next time I enter one of the Fine Wine & Spirits shops here in Philadelphia.
Great video Ms Cara, didn't know anything about bitters, just part of a recipe, now the why, will appreciate them more in your videos, My Queen!!! Always, very educational, always learning, Thanks Ms Cara!!!
Well done Cara, an excellent show. I tend to use bitters when specified but not when outside the recipe. A great example of how they enhance a drink is the Vieux Carre with 2 dashes of bot Angostura and Pechauds. I dread to think how the drink would taste without the bitters. Nick from York
I love a bit of bitter in my Gin Tonic. Tastes amazing whith fresh lime. I used old school london dry and floral herb tonic water, it tastes a bit like turpentine and whith some bitters it tastes like a sour sprucetree.
🇹🇹 thanks for shedding light on one ☝️ of the best things ever to come out from Trinidad & Tobago. Angostura, Steel-pan, Calypso, Carnival,, Alphonso Ribero, Tatiana Ali, Nicki Minaj, Cardi B, Jadon Sancho, Machel Montano, Heather Headly, Stokley Carmichael, Dwight Yorke, Most of the Worlds hottest peppers, Doubles,, Some of the best Cocoa (Chocolate 🍫) in the World, etc, etc. 😜
Just started my bitters journey recently... My fave so far is Fee Brothers Old Fashioned Bitters in my Old Fashioned. It's cinnamon-heavy and seems sweeter than Angostura, but that appeals to me! Looking forward to trying a few others soon!
The alabazam is another cocktail where bitters really are the star of the show. I took a hint from Jamie Boudreau’s book and stir instead of shake (even though it has lemon juice). Really makes all the difference in appearance and mouthfeel.
@@BehindtheBar 45ml cognac 15ml Cointreau (may have to add sugar if you use Marionette) 7.5ml simple syrup (2:1) 7.5ml lemon juice 7.5ml Angostura bitters So now you know lol
Hi Cara Your book Strong Sweet Bitter arrived in my letter box yesterday in Scotland Dunblane and as such I’m looking forward to delving through the pages. I’ve enjoyed your channel and wish you every success in your ventures only disappointed that so many Scots have to leave home to be successful 🏴 Slainte
What drink is being shown at 0:24 with Pusser's and Fee's Black Walnut Bitters? Two things I have on my bar that I'm always looking for new ways to use... Thanks for the entertaining, informative content as always.
Unfortunately Picon is pretty tricky to find and that’s why a Brooklyn is such a treat if you can get your hands on it or find a bar that can! The closest is to use something like Montenegro and add a couple of dashes orange bitters too
@@BehindtheBar sorry😅 Somehow it made more sense at the time, when i sent it. At 0:07 in the intro shot, you put a an orange twist on top of an ice block of what looks like a Negroni, (looks really cool :D), but I always put the peels in the drink. Is the peel just for aesthetics and does not have a noticeable impact on the drink? :o
Nice video. I may have to go find a bottle of the Aphrodite bitters - all the flavors you mentioned are right up my alley. I've supported a couple Kickstarter campaigns for people starting to make craft bitters (as well as shrubs and syrups). I've experimented substituting a couple of them in for Angostura in a Manhattan with pretty good results. Any thoughts for a good use for Black Currant and Cocoa bitters or maybe Tart Cherry and Saffron?
Ooh the black currant one makes me think of rum right away- in a rum Old Fashioned or to add some interest to something like a Daiquiri or Dark & Stormy. The saffron one would be beautiful with gin I’d imagine, again spice up something simple like a Tom Collins 😋
One thing to be mindful of, is most of the bitters that aren't made by angostura have one or more preservatives in them so make sure to check the ingredients before picking up a bottle.
Great video. I am new to the hobby game. Wondering if a Manhattan with rye whiskey would be good to try with celery bitters? Thinking of how New York has the Dr Brown's "Cel-Ray" soda, usually a good soda to have (or a black cherry soda) with a pastrami on rye
I'm finding it difficult to get my hands on bitters from local shops so I still haven't experimented with any. One question: do they actually as bitterness to the drink? Because it turns out I don't really like bitter cocktails like a Negroni or Aperol Spritz. Would it still make sense to get some bitters to add to more fruity/tropical drinks?
They do add a little bitterness but in a much less discernible way- you use them in much smaller quantities as well, so they’re much easier to balance.
Is there a bitters that you might recommend that doesn't have a strong anise flavor? I don't particularly like the taste of anise and Angostura is quite heavy on that. From what I read so is Peychauds
Hmm I don’t honestly get heaps of aniseed from Ango but Peychauds definitely does. Maybe try Fee Bros Old Fashioned bitters? It’s very cinnamon/woody spice heavy and works most places Ango or Peychauds would!
If I drink something simple like vodka and a fruit liquer mixed with sprite that's not really a cocktail is there something I should be adding to make it a little less sweet ?
Adding a squeeze of fresh citrus always helps, or try switching out the sprite etc for plain (club) soda which still lengthens and gives you bubbles but doesn’t add any more sweetness. Have a look at these for some inspiration: ua-cam.com/video/XioqjQlJRWM/v-deo.htmlsi=wrWTk_do01Fkbrgi ua-cam.com/video/XZTUlOWvcic/v-deo.htmlsi=44pucL0moN6rWfX4 ua-cam.com/video/-Z0ifJD9ARc/v-deo.htmlsi=IEC1Cqp9AOWvp7mf
Oh fun! Fruit bitters are great for just a bit of a twist on things, like adding them to a Tom Collins or Whiskey Sour. You could really lean into it by making a plum syrup! Plums also go well with nuts so trying it with an amaretto sour could be fun 😊
@@BehindtheBar I tried making a whiskey sour with my plum bitters last night. The plum enhanced the whiskey without being too forward. Yay! I’ve had this bottle for at least three years. Now, I don’t think it’s going to last through the holidays!
On the other hand, I wanted to ask what you'd recommend to recreate the Vesper Martini; since there's no way I can get Kina L'Aero d'Or here (the usual problem, sigh) and I think I've seen somewhere that Angostura bitters could be used instead, but nevertheless, I wanted an expert's advice about this issue.
Cocchi Americano works well as it has some bitterness as well but otherwise yeah, some angostura or orange bitters along with your Lillet should do the job!
Yum! I’d think they’d be really versatile, absinthe goes so well with most spirits. I’d use them in tropical drinks for a little savoury edge, or just use them instead of the rinse in something like a Corpse Reviver 😊
It hurt my feelings when you said “you forget about it as soon as you’ve swallowed.” Other than my hurt feelings it was a good video. I highly recommend fee brothers barrel aged bitters in anything that you’d normally use angostura
Bitters has always been the dark little corner of cocktails i havent quite ventured into yet. Where are good places to buy bitters that are more than the typical orange, paychud and Angostura?
It depends where you are pal- if you’re in Australia The Bitters Lab in Melbourne is awesome and ships nationwide I believe. Elsewhere you’d have to try and find a similar independent bottle shop or direct from the producers (some like The Bitter Truth have a list of online stockists too). Otherwise Amazon!
@@BehindtheBar Thank you so much. Yeah silly of me to not mention I am from Melbourne! I will definitely have to window shop The bitters lab and get some goodies!
Another vote for a bitters deep dive here. Weirdly enough, Ango is hard to find in my area so I've never had it around the house. I'm curious how exactly it differs from Fee Bros or Peychaud's. I absolutely love Fee's Walnut Bitters in a Manhattan or Godfather.
Huh, that is interesting! It’s a heavier flavour than Peychauds which has a nice cherry sweetness to it. Angostura is really woody (clove, cinnamon) so closer to your walnut bitters but without the walnut haha!
Bitters are generally high in alcohol so pretty stable - they’re fine stored as you usually would your spirits, out of direct sunlight, but don’t need to be in the fridge or anything. Some smaller batch ones will ‘flock’ a bit with changes in temperature (I.e. go a little cloudy), but that doesn’t mean you can’t use them 😊
Bitters really are the key to elevating a cocktail from the standard as defined by the recipe to something that's truly memorable. And it's important to expand beyond just Angostura and orange bitters; something like a grapefruit bitter can totally change a drink like the negroni.
Sometimes, I'll add celery bitters to beef stew. Fee Brothers Aztec Chocolate Bitters goes well in a double-shot of espresso. I have a bunch of other bottles of bitters, and I have barely tried them. I need to get on that.
I have made home-made key lime bitters. Sometimes I'll add them to a Moscow Mule, to give it more lime flavor.
I have to try celery bitters in beef stew. That sounds next level.
I recently made a nice margarita with a pineapple, allspice, coconut bitter, along with a few drops of a chili bitter.
That sounds so good!! I would love to know specs if you have them and are willing to share!
@@imtheandylee I don't have very good measurements but I built the drink in the glass and stirred in ice:
Juice from 1 lime
Juice from 1/2 orange
~ 1/4 cup Cointreau
~ 1/3 cup tequila (Lunazul reposado)
1/2 dropper of Crude Bitters "Tiki 500" (coconut, pineapple, allspice)
5 drops of Crude Bitters "No No" (hot chili bitters)
No shaking, just mixed in the glass and stirred in ice.
Crude Bitters is a local-to-me bittery in North Carolina.
@@jameshaulenbeek5931 Sounds lovely, thanks so much!! Will have to give this a shot 🙂
What a fantastic channel this is!
Absolutely.
Thanks James!
Whatching this Channel for knowledge and your voice! Greeting from Poland 🇵🇱
I would listen to Cara read the ingredient list and nutritional information from the label on a jar of Marmite. On repeat.
Thanks for this. Would love to see a deep dive or bitters masterclass video at some point.
I think of bitters as seasoning, the « salt and pepper » of a drink. The same liquid ingredients can be transformed into a different drink by mixing up the bitters. Usually the results are « drink-worthy, » sometimes not, but it’s a fun learning experience. Great video once again.
A very much needed video and lesson. Really needed to learn these ingredients for nuance instead of just parroting them in a recipe. Cheers!
I could listen to you forever.
Thanks. The only bitters m familiar with Re Angostura - you’ve opened my eyes to many more, although here in Pennsylvania where the state controls liquor distribution and sales, other types are limited. I’ll have to browse the shelves next time I enter one of the Fine Wine & Spirits shops here in Philadelphia.
I guess this was the introduction to bitters most of us were waiting for! I love it!
Thank You.. & Hi from northeast Alabama.....
Finally! I've been looking for a video like this for so long.
Fantastic Bitters and where to use them
Thank you, always use bitters but never had a good understanding
Great video Ms Cara, didn't know anything about bitters, just part of a recipe, now the why, will appreciate them more in your videos, My Queen!!! Always, very educational, always learning, Thanks Ms Cara!!!
This is a great video for people like me who is trying to buy more and more bitters every time that I go to the store. Cheers !
Short but packed full of great info this vid, kind of like the bitters we’re talking about :) It’s almost meta.
Haha!
I make my Cuba Libre with añejo rum instead of white rum, a splash of lime juice and 2 dashes of Angostura. It's so good
Well done Cara, an excellent show. I tend to use bitters when specified but not when outside the recipe.
A great example of how they enhance a drink is the Vieux Carre with 2 dashes of bot Angostura and Pechauds. I dread to think how the drink would taste without the bitters.
Nick from York
Definitely!
I love a bit of bitter in my Gin Tonic. Tastes amazing whith fresh lime. I used old school london dry and floral herb tonic water, it tastes a bit like turpentine and whith some bitters it tastes like a sour sprucetree.
That was a really helpful one. Pitched at just the right level for a broad audience.
Well done. Can watch and listen to you all day.
🇹🇹 thanks for shedding light on one ☝️ of the best things ever to come out from Trinidad & Tobago.
Angostura, Steel-pan, Calypso, Carnival,, Alphonso Ribero, Tatiana Ali, Nicki Minaj, Cardi B, Jadon Sancho, Machel Montano, Heather Headly, Stokley Carmichael, Dwight Yorke, Most of the Worlds hottest peppers, Doubles,, Some of the best Cocoa (Chocolate 🍫) in the World, etc, etc. 😜
Just started my bitters journey recently... My fave so far is Fee Brothers Old Fashioned Bitters in my Old Fashioned. It's cinnamon-heavy and seems sweeter than Angostura, but that appeals to me! Looking forward to trying a few others soon!
Definitely much sweeter a more Christmassy which is fun 😊
Your channel is so instructive and your videos are a joy to watch. Thank you, this is what makes YT great.
Thanks so much pal, that means a lot!
So now you know. What a great informative channel and the narrative is interesting
Thanks David!
Nice one , thank you .
I have to be careful of adding too much bitters. I always just want to give it one more dash and often less is more.
Wise words, and you can add in but not take away...
You always enlight us with this kind of videos, I absolutely love them! Thank you so much!
Excellent, as always! Keep it up!
Thanks pal!
🙌 Thank You Cara 💕 I certainly Appreciate this!! 🙌
Angustura rocks ❤
Will you make a video on Angustura's bitter-based cocktails?
Ooh haven’t done yet but could go on the list for sure!
Something I didn’t know I needed so much
Great video as always! Didn't see the link for the international open academy - can you post it? Thanks!
It's there now!
Never seen 3 of the bitters you showed! Going to check them out and maybe order them to my home bar! 🤩
I’m going to try some bitters in cooking recipes.
The alabazam is another cocktail where bitters really are the star of the show. I took a hint from Jamie Boudreau’s book and stir instead of shake (even though it has lemon juice). Really makes all the difference in appearance and mouthfeel.
Ooh I haven’t tried that, I’ll have to give it a go!
@@BehindtheBar
45ml cognac
15ml Cointreau (may have to add sugar if you use Marionette)
7.5ml simple syrup (2:1)
7.5ml lemon juice
7.5ml Angostura bitters
So now you know lol
Hi Cara
Your book Strong Sweet Bitter arrived in my letter box yesterday in Scotland Dunblane and as such I’m looking forward to delving through the pages.
I’ve enjoyed your channel and wish you every success in your ventures only disappointed that so many Scots have to leave home to be successful 🏴 Slainte
Thank you so much for the support!
What drink is being shown at 0:24 with Pusser's and Fee's Black Walnut Bitters? Two things I have on my bar that I'm always looking for new ways to use...
Thanks for the entertaining, informative content as always.
Thanks Mike. That one's the Treacle, another Dick Bradsell treat. ua-cam.com/video/95o_aB9t3BI/v-deo.html
Thank you 🙏
I’ve been planning for ages to make my own bitters at home.
Need help. What can i use instead of Picon, to make a Brooklyn? Seems to be hard to find in my part of the world. Love your channel.🍸
Unfortunately Picon is pretty tricky to find and that’s why a Brooklyn is such a treat if you can get your hands on it or find a bar that can! The closest is to use something like Montenegro and add a couple of dashes orange bitters too
I even just like having a few dashes of bitters in some sparkling water
One of my favourite mid shift pick me ups is a lemon lime and bitters 😊
@@BehindtheBar very Australian!
Open Academy Bartending link is missing in the description area
It's there now, thanks for letting us know!
0:07 off topic, but it doesn't make a big difference, if the peel is in the Negroni, does it? :o
Sorry pal I’m not sure I understand?
@@BehindtheBar sorry😅 Somehow it made more sense at the time, when i sent it.
At 0:07 in the intro shot, you put a an orange twist on top of an ice block of what looks like a Negroni, (looks really cool :D), but I always put the peels in the drink.
Is the peel just for aesthetics and does not have a noticeable impact on the drink? :o
@@gintonic5770 it's so the guest can decide if they want it in the drink.
Nice video. I may have to go find a bottle of the Aphrodite bitters - all the flavors you mentioned are right up my alley.
I've supported a couple Kickstarter campaigns for people starting to make craft bitters (as well as shrubs and syrups). I've experimented substituting a couple of them in for Angostura in a Manhattan with pretty good results. Any thoughts for a good use for Black Currant and Cocoa bitters or maybe Tart Cherry and Saffron?
Ooh the black currant one makes me think of rum right away- in a rum Old Fashioned or to add some interest to something like a Daiquiri or Dark & Stormy. The saffron one would be beautiful with gin I’d imagine, again spice up something simple like a Tom Collins 😋
So how do you measure a dash ? Is it a hard shake for a dash ? I read 1/8 teaspoon but that’s a PIA to do.
I just do a shake, don’t stress too much about it!
I could listen to you foever.
One thing to be mindful of, is most of the bitters that aren't made by angostura have one or more preservatives in them so make sure to check the ingredients before picking up a bottle.
Great video. I am new to the hobby game. Wondering if a Manhattan with rye whiskey would be good to try with celery bitters? Thinking of how New York has the Dr Brown's "Cel-Ray" soda, usually a good soda to have (or a black cherry soda) with a pastrami on rye
Good info thank you.
Could you cover the use of shrubs in a future video?
We have shrubs and syrups in the works actually!
I'm finding it difficult to get my hands on bitters from local shops so I still haven't experimented with any. One question: do they actually as bitterness to the drink? Because it turns out I don't really like bitter cocktails like a Negroni or Aperol Spritz. Would it still make sense to get some bitters to add to more fruity/tropical drinks?
They do add a little bitterness but in a much less discernible way- you use them in much smaller quantities as well, so they’re much easier to balance.
Can someone please recommend me the perfect bitters for a rum Manhattan
Angostura will definitely work but you could try a chocolatey or nutty one to highlight those flavours!
2:20 Did you just mention _Pisco Sour_ ?
Chiles most traditional drink 😍
I know what a pisco sour is. And, Chilean? _Eeeeehh..._
I did! Definitely need to cover it. I thought it was Peruvian? Might need to do some research haha
@@BehindtheBar yes, it's Peruvian (:
Is there a bitters that you might recommend that doesn't have a strong anise flavor? I don't particularly like the taste of anise and Angostura is quite heavy on that. From what I read so is Peychauds
Hmm I don’t honestly get heaps of aniseed from Ango but Peychauds definitely does. Maybe try Fee Bros Old Fashioned bitters? It’s very cinnamon/woody spice heavy and works most places Ango or Peychauds would!
Which bitters would be better to use for gin with gingerale?
I like just Angostura with ginger - I always add some to my Dark & Stormy! Otherwise Orange bitters could be good to add another flavour element 😊
@@BehindtheBar thank you so much for your reply ☺
Should bitters be refrigerated?
Great question! No need, they are based on neutral spirit so nice and stable.
If I drink something simple like vodka and a fruit liquer mixed with sprite that's not really a cocktail is there something I should be adding to make it a little less sweet ?
Adding a squeeze of fresh citrus always helps, or try switching out the sprite etc for plain (club) soda which still lengthens and gives you bubbles but doesn’t add any more sweetness. Have a look at these for some inspiration:
ua-cam.com/video/XioqjQlJRWM/v-deo.htmlsi=wrWTk_do01Fkbrgi
ua-cam.com/video/XZTUlOWvcic/v-deo.htmlsi=44pucL0moN6rWfX4
ua-cam.com/video/-Z0ifJD9ARc/v-deo.htmlsi=IEC1Cqp9AOWvp7mf
This videos perfect. Ty
My sister gave me a bottle of Fee Brothers plum bitters and I would love hearing what I can use it for? I haven’t figured it out yet?
Oh fun! Fruit bitters are great for just a bit of a twist on things, like adding them to a Tom Collins or Whiskey Sour. You could really lean into it by making a plum syrup! Plums also go well with nuts so trying it with an amaretto sour could be fun 😊
@@BehindtheBar I tried making a whiskey sour with my plum bitters last night. The plum enhanced the whiskey without being too forward. Yay! I’ve had this bottle for at least three years. Now, I don’t think it’s going to last through the holidays!
On the other hand, I wanted to ask what you'd recommend to recreate the Vesper Martini; since there's no way I can get Kina L'Aero d'Or here (the usual problem, sigh) and I think I've seen somewhere that Angostura bitters could be used instead, but nevertheless, I wanted an expert's advice about this issue.
Cocchi Americano works well as it has some bitterness as well but otherwise yeah, some angostura or orange bitters along with your Lillet should do the job!
Do you know what types are Underberg, Boonekamp bitters from Germany? Can they be a decent substitute for Angostura?
Absolutely, they have a more savoury bitterness from the gentian so use sparingly and build up from there.
@@BehindtheBar I tried your Old Fashioned cocktail with the German bitters. It turned out lovely. Thanks
Peychaud's bitters are synonymous with New Orleans cocktails. The sazerac wouldnt be a Sazerac without a few dashes of those bitters!
Bitter drops help's get rid of hick ups
Hi I gat absinthe bitters. The question is what kind of cocktails I I can us?
Best regards from Poland 🇵🇱
Yum! I’d think they’d be really versatile, absinthe goes so well with most spirits. I’d use them in tropical drinks for a little savoury edge, or just use them instead of the rinse in something like a Corpse Reviver 😊
Any comments on cocoa bitters?
Big fan in whisky and rum drinks! We have a local one from Mr Bitters which is cacao and macadamia and I use it a lot.
Interesting to catch a glimpse of you at work. I hope to see it for myself one of these years. Obviously not staged, based on how hassled you look 😄
Haha it was pre Covid times too so proper busy 😓!
I could listen to her talk for hours
It hurt my feelings when you said “you forget about it as soon as you’ve swallowed.” Other than my hurt feelings it was a good video. I highly recommend fee brothers barrel aged bitters in anything that you’d normally use angostura
I love the Anchor accent. Wow. What's her name?
It’s Cara Devine, as in Behind the Bar with…haha! And the accent is Scottish.
Bitters has always been the dark little corner of cocktails i havent quite ventured into yet. Where are good places to buy bitters that are more than the typical orange, paychud and Angostura?
It depends where you are pal- if you’re in Australia The Bitters Lab in Melbourne is awesome and ships nationwide I believe. Elsewhere you’d have to try and find a similar independent bottle shop or direct from the producers (some like The Bitter Truth have a list of online stockists too). Otherwise Amazon!
@@BehindtheBar Thank you so much. Yeah silly of me to not mention I am from Melbourne! I will definitely have to window shop The bitters lab and get some goodies!
Nice!
Another vote for a bitters deep dive here. Weirdly enough, Ango is hard to find in my area so I've never had it around the house. I'm curious how exactly it differs from Fee Bros or Peychaud's. I absolutely love Fee's Walnut Bitters in a Manhattan or Godfather.
Huh, that is interesting! It’s a heavier flavour than Peychauds which has a nice cherry sweetness to it. Angostura is really woody (clove, cinnamon) so closer to your walnut bitters but without the walnut haha!
I’m brand new to this
Welcome! Lots to learn 😉
“That is what makes an unforgettable cocktail”
until you are too drunk to remember it
Thank you, really educational with the added bonus that you are incredibly beautiful 😊
the only thing missing in the video is how to store them right ???
Bitters are generally high in alcohol so pretty stable - they’re fine stored as you usually would your spirits, out of direct sunlight, but don’t need to be in the fridge or anything. Some smaller batch ones will ‘flock’ a bit with changes in temperature (I.e. go a little cloudy), but that doesn’t mean you can’t use them 😊
Six views, 10 likes?
I always use Orange Bitters with my Martini's
Especially when I’m doing a twist! I think you were one of the first haha
🇹🇹🇹🇹🇹🇹🇹🇹 Best
It's not a cocktail if it does not contain bitters. 3 ingredients minimum. Spirits, sugar and bitters. All others are simply mixed drinks.
That is the 1806 definition!
God damn, that's a beautiful accent
Fantastic review. Your cute
Been making a few old fashioned's wondered about taking a shot of angostura.
Don't recommend
Haha don’t try this at home!