Better Bitter Cocktails

When we talk about bitters, cocktail bitters usually come to mind first. Everyone has heard of Angostura bitters, the staple bitters on any bar. Over the past decade, cocktail bitters have enjoyed a resurgence as classic cocktails made a massive leap in popularity. Cocktail bitters flavor a drink and are not the main alcoholic ingredient with a few exceptions.

Another type of bitters—digestive bitters—are served alone after dinner or as the main alcoholic ingredient in many cocktails. Europeans have enjoyed digestive bitters for centuries, and you can find many of Europe’s best bitters here at Colonial Wines & Spirits.

The dining experience on the Continent can be quick and easy, over in less than half an hour. More frequently it lasts the entire evening and consists of many courses. In the latter case, dinner often begins with an aperitif which starts the digestive system working and prepares it for maximum efficiency – a digestive start-up. The digestif is just the opposite, coming at the meal’s end to begin the digestive process.

The bitters here are excellent examples of aperitif and digestif. An ounce or ounce and half is the perfect serving. Apart from bitters, you may enjoy other aperitifs like sherry, Champagne, white wine, Tawny Port or Brandy.

CAMPARI from Italy is a well-known and very popular digestive bitters. Campari makes a thirst-quenching, two-ingredient cocktail perfect for hydrating during hot Arkansas summers. It is my go-to outdoor cocktail. I mix an ounce or less of Campari in a large glass filled with ice and fill it with San Pellegrino water. It’s a very light, refreshing and low-impact cocktail.

Campari Negroni

– My favorite cocktail!

• 1 oz. Campari

• 1 oz. Roxor Gin

• 1 oz. Dolin Sweet Vermouth

• orange twist

Combine Campari, Gin and Vermouth into a shaker, add ice and stir. Strain the mixture into a rocks glass filled with ice. Garnish with the orange twist.

APEROL from Italy is growing in popularity now. A little sweeter than Campari, Aperol is no less versatile. It’s the main ingredient in the trendy Aperol Spritz cocktail; also a super easy drink to mix. There are three ingredients: Aperol, Prosecco, and sparkling water.

Summerthyme Aperol-Orange

– this is so good that I make it by the pitcher.

Yield: 7 – 8 drinks

• 6 oz. Aperol

• 12 oz. Tito’s Handmade Vodka

• 18 oz. freshly squeezed orange juice

• 2 lemons

• orange wheels

• fresh thyme sprigs for garnish

Lightly muddle the orange wheels at the bottom of a serving pitcher. Squeeze the lemons into the pitcher, discarding the peels. Add the Vodka, Aperol, and orange juice, and fill with ice cubes – the larger, the better. Top with the club soda and gently stir to combine.

Garnish the pitcher with thyme sprigs and orange wheels. Serve in a highball glass. Garnish each glass with a thyme sprig and orange wheel.

BECHEROVKA from the Czech Republic is often used as a digestive; it comes from a secret recipe of more than 20 herbs and spices. It’s featured in a two-ingredient cocktail called Beton (derived from Becherovka and tonic).

Original Beton

• 1 ½ oz. Becherovka

• tonic water

• lemon wheel, cut in half

Pour the Becherovka into a highball glass filled with ice. Top with tonic water and garnish with the two halves of the lemon wheel.

JÄGERMEISTER from Germany features a recipe of 56 herbs and spices and is served primarily as a digestif. It is popular in the U.S. and served in a frozen shot glass accompanied by an ice-cold beer. Jägermeister’s popularity has segued into mixed drinks, too. I like to substitute Jager for the vodka in a Bloody Mary. Here’s how.

Jäger Mary

• 1 ½ - 2 oz. Jägermeister

• Bloody Mary mix

• Angostura bitters

• celery sticks

Pour the Jägermeister a highball glass filled with ice and top off with your favorite Bloody Mary mix. Add a dash of Angostura bitters. Garnish with celery sticks.

Note: I like to get creative with the garnish, especially if this is a brunch cocktail. Add a slice of crisp bacon or a boiled or sauteed shrimp to the regular celery sticks.

CYNAR from Italy is made of 13 herbs and plants; one of which is carciofo, the artichoke. Cynar is a low sugar, low alcohol aperitif consumed by itself or in cocktails. In Europe, two-ingredient Cynar cocktails are popular and simple, with orange juice, soda, or tonic water added to Cynar.

Jeez Louise

• 1 ½ oz. Amaro Montenegro

• ¾ oz. Cointreau

• ½ oz. Cynar

• ¾ oz. lime juice, freshly squeezed

• club soda, to top

• orange wheel for garnish

Add Amaro, Cointreau, Cynar, and lime juice into a shaker with ice and shake until well-chilled. Strain into a Collins glass over fresh ice. Top with the club soda. Garnish with an orange wheel.