Amari

Bitters are concentrated flavoring agents made by infusing neutral spirits with botanical ingredients including herbs, spices, bark, roots, and fruits. Originally developed as medicinal tonics in the 18th and 19th centuries, bitters became essential components in classic cocktails, providing depth and complexity through their intensely aromatic and bitter flavor profiles. These potent liquids are used in small quantities, typically measured in dashes rather than ounces.

The production of bitters involves macerating botanicals in high-proof alcohol for several weeks or months, allowing the extraction of essential oils and flavor compounds. Trinidad has emerged as a significant production center, particularly through the Angostura brand, which began commercial production in the 19th century. Traditional bitters often feature gentian root, cinchona bark, and various spices as base ingredients, though modern variations incorporate ingredients like orange peel and cacao to create specialized flavor profiles.

Angostura remains the most recognized producer globally, offering several distinct expressions including their classic aromatic bitters alongside specialized varieties featuring orange and cocoa. These Trinidad-made bitters demonstrate the range possible within the category, from the complex herbal blend of aromatic bitters to the citrus-forward orange variety and the rich, chocolate notes of cocoa bitters. Quality bitters should deliver concentrated flavor that enhances rather than overwhelms cocktails and culinary applications.