bitters

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Related to Aromatic bitters: Angostura bitters

bitters,

various alcoholic beverages containing bitter principles, such as angostura bark, cascarilla, quassia, gentian, orange, quinine, and other flavoring agents, and prepared by infusion or distillation. They are used as appetizers, digestives, and flavoring for mixed drinks and frequently attain an alcoholic strength of 40%.
The Columbia Electronic Encyclopedia™ Copyright © 2013, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Bitters

 

medicinal substances, predominantly of plant origin, which have a strongly bitter taste and are used for increasing the appetite and improving digestion. Used as bitters are preparations made from one medicinal plant (such as common wormwood, gentian, dandelion, centaury, or clover) or several (as in bitter infusion). The action of bitters consists of the reflexive intensification of gastric juice secretion as a result of stimulation of the endings of the taste nerves in the mouth. Bitters are prescribed in the form of decoctions, infusions, extracts, and liqueur.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
Bitters Braised Pork 4 tablespoons olive oil 2 1 1/2 poundspork for stew, cut into 2 -inch cubes 2 medium onion, cubed 8 doves garlic, minced 1/4 cup red wine 2 flavoring peppers, minced 4 tablespoons fresh thyme leaves 1/4 teaspoon black pepper 5 teaspoons Angostura aromatic bitters 2 tablespoons tomato paste 3 fresh tomatoes, cubed 1 cup chicken stock 1 sweet pepper, diced 3 cloves garlic 1/4 inch orange peel Optional: Pinch of red pepper chili flakes Salt to taste Place oil in a heavy flameproof casserole pot and heat on high.
According to Dave Wondrich, author of Esquire Drinks (Hearst 2004) and Killer Cocktails (Harper Collins 2005), potable bitters "carry a much lighter load of herbal components than aromatic bitters. Otherwise they wouldn't be something you'd care to drink without further dilution." In the final category are fruit bitters, similar in potency to aromatic bitters, but obviously more fruit-focused in their flavor profiles.
Chefs have long known the use of aromatic bitters in the kitchen, and as their popularity grows, they're beginning to move from secret dash to starring role.
I g protein; 0 g fat; 17 g carbo.; 2.9 mg sodium; 0 mg chol Italian Ice 1 1/2 cups water 1/2 cup sugar 1 cup sweet vermouth or orange juice 2 tablespoons Campari or 2 teaspoons aromatic bitters 1 tablespoon lime juice Lime slices (optional)
Pineapple gum syrup 2 dashes Aromatic bitters 2 oz.
Now bars and restaurants all across the country are incorporating amari in their drinks; as replacements for aromatic bitters, as one of a handful of ingredients in more assertive cocktails, or as leading lights in drinks on their own.
Like Simo, Mitra says that bartenders first incorporate amari as a replacement for aromatic bitters, increasing the amount while building on well-established drink templates.
Holliday uses the eclectic garnish for cocktails such as In Like a Lion ($12), with bourbon, Champagne, lemon juice, maraschino liqueur, fermented-pineapple syrup and aromatic bitters. He's also carbonated mandarin oranges for a Mimosa, and garnished a bourbon and apple cider cocktail--which was rimmed with proscuitto--with carbonated apples.
For instance, the Jiro Dreams of Whiskey ($12), a cold-weather take on the Old Fashioned, is made with Tennessee's Belle Meade bourbon, Jiro persimmon cordial, spiced cherry and aromatic bitters and allspice.
It's made with mezcal, Benedictine, aged Irish whiskey and Bitter Truth aromatic bitters, built in a rocks glass and garnished with a flamed orange peel.
Kill Devil's Navy Grog ($11) is one; it's made with Plantation rum, Ron del Barrilito, lime, grapefruit, cinnamon syrup and Dale DeGroff's pimento aromatic bitters.
He muses that "lines that have been blurred between cooking and bartending are [now] redrawn as this: bartending is a branch of the food arts." Inventive fork-and-bottle combinations have included a Pomegranate Golden Gin Fizz with Old Tom Gin paired with Frisee Salad with Pomegranate Vinaigrette, Lardons and a Poached Quail Egg; and the Calvados- and Dubonnet-based Arnage with celery and aromatic bitters, served alongside Chicken and Apple Sausage with a Cabernet Reduction, Celery Root Puree and Espelette Pepper.