posted on Jul, 18 2016 @ 11:25 AM
a reply to: network dude
Bitters can be used as a lifting ingredient, to add aromatics to a drink and increase the aroma. A good example is the original Martini recipe which
called for orange bitters which gave the cocktail a nice citrus hint with every sip.
Or they can be binding agents that tie several flavors together like in a Sazerac where the Peychaud's bitters help blend the flavors of the rye,
absinthe and sugar.
A couple of dashes can be added to just about any cocktail if you want the added complexity but they should certainly be used in the recipes that call
for them as it would be like eating a meal that was not properly seasoned. It would still be okay but not great.