20 Cocktail Bitters Brands, Ranked By An International Bartender

Originally sold as a medicinal tincture in the 19th century, bitters are often one of the most overlooked cocktail ingredients. As an experienced bar manager and cocktail bartender, I can tell you that just a few drops of the right one have the power to completely transform a drink from something ordinary into a truly special tipple.

Bitters are a relatively simple concept, consisting of botanicals, herbs, and roots infused into a neutral grain spirit, but eventually, early mixologists realized the impact they could have on cocktails, using them in classics like old fashioneds, Manhattans, and Sazeracs to name a few. Nowadays, there are countless varieties of bitters on the market, making use of a wide selection of ingredients — some inspired by old-school components, others using more contemporary ingredients.

Some bitters manufacturers are famous for a specific concoction that's become ubiquitous thanks to its versatility or association with a particular cocktail, whereas others are known for their creativity and unique ranges. To make it easier to sift through the countless bitters brands and up your cocktail game, I've ranked my favorites below. More on the methodology is at the end of the article.

Hailing from Los Angeles, California, Miracle Mile Bitters Co. is the baby of bitters aficionado Louis Anderman who decided to start making his own as a passion project in 2010. It's fair to say that while not every one of Anderman's experiments has been a resounding success — some flavors such as the yuzu or pecan can get easily overwhelmed by stronger tasting ingredients — he's managed to knock it out of the park with others.

Specifically, the Miracle Mile Castilian Bitters stand out as a perfect addition to tequila and mezcal-based cocktails thanks to a dandelion root and licorice-forward flavor profile. Alternatively, if you're looking for a robust tincture to put a pep in your step, the brand's finely tuned Red Eye Bitters is washed with bacon fat that gives a savory weightiness to drinks and is infused with espresso coffee for a caffeine kick.

Created by Bob Petriel, a British ex-pastry chef from London, Bob's Bitters was initially a custom project at the request of the revered bar manager of The Dorchester, Guiliano Morandin. After a surprisingly successful reception in the local bar scene, Petriel decided to launch a small batch range of bitters, utilizing a secret production process and closely-guarded recipes.

Bob's core range consists of 11 different flavors, but interestingly it's the ones closest to his pastry chef background (vanilla and chocolate) that stand out the most. He's also responsible for the arguably impressive recreation of Abbott's bitters, a classic American cocktail ingredient from the early 20th century with no surviving recipe.

With the well-earned moniker of "The King of Cocktails," Dale DeGroff is an award-winning cocktail maestro who quite literally wrote the book on mixology. It's not too surprising that DeGroff eventually made his own brand of bitters, but it's a little strange that he stopped after making just one flavor, especially after the impression it made on bartenders.

Dale DeGroff's Pimento Aromatic Bitters is similar in ways to classic aromatic bitters like Angostura, but the addition of pimento — as in allspice, not the cherry peppers — gives it more complexity. You can use Dale DeGroff's bitters in anything from tiki to whiskey cocktails, but beware of its intensity and take the less-is-more approach when adding it to drinks.

Dr. Adam Elmegirab's Bitters is a range produced by Scottish spirit producer, The House of Botanicals, that sits alongside a gin and Italian aperitif range. While the eponymous Adam isn't actually a doctor, the name harks back to the bitter's medical heritage, and he certainly knows a thing or two about bitters.

The Dr Adam's offering is notably versatile, with additions that can be added to a huge variety of cocktails, including dessert cocktails, whiskey cocktails, and even fortified wines. However, the greatest success is the brand's renaissance of Boker's bitters, one of America's most popular bitters until Prohibition forced the original makers to close, resulting in the original recipe being lost to the annals of history.

Formed in Santa Fe, New Mexico, back in 2010, Bitter End Bitters decided the brand could do better than simply trying to recreate existing flavors that are available in abundance. Rather, inspiration came from a range of international dishes, specifically those that have a reputation for a spicy kick.

The bitters use carefully guarded recipes that only include premium, all-natural ingredients. The Bitter End range includes intricate, savory flavors like Thai with lemongrass and lime, Memphis Barbeque with chipotle peppers and allspice, and Jamaican Jerk with nutmeg and cinnamon. While these all might sound a little bit "out there," they're surprisingly versatile for experimentation with personal inventions or for adding a unique twist on classics like a margarita or Bloody Mary.

Headquartered in Long Island, New York, Hella Cocktail Co., formerly known as Hella Bitter, started as the passion project of two friends who met in 2007, according to It's Five O'Clock Here. The two started out making small-batch bitters for friends and family, and after becoming acquainted with business aficionado Jamaree Pinkard in 2012, the blog says the three decided to turn the bitters project into a corporate venture.

The Hella range is small but packs a punch, including Smoked Chilli Bitters that are the perfect touch for a Bloody Mary or mezcal margarita. The spicy Ginger Bitters can boost your penicillin cocktail or Moscow mule, and its Eucalyptus Bitters for pairing with herbaceous, lighter spirits or liqueurs.

Scrappy's focuses on producing handcrafted bitters to the highest standards possible, using organic ingredients, and avoiding unnecessary additives. Established in Seattle, Washington, back in 2008, the brand has a range that deserves to be on the radar of every mixologist, whether amateur or professional. While The Bitter Truth and Regan's outperform Scrappy's Celery and Orange bitters respectively, there's still plenty left in the range to shout about.

Scrappy's anise-forward Orleans Bitters are perfect for cocktails that benefit from a robust licorice element that's not as in-your-face as absinthe. The Cardamom Bitters have a dark, herbaceous quality that begs to be paired with gin-based drinks. Scrappy's Chocolate and Grapefruit flavors, while not the best on the market, are both excellent, while the Lavender Bitters are pronounced but well-rounded, a feat that can be hard to achieve with fragrant and floral tinctures.

As we mentioned previously, there are some bitters brands that are known for a single product, one that can be found behind almost any cocktail bar you visit. When it comes to orange bitters, pretty much every bartender will swear by Regan's Orange Bitters No.6.

Crafted by American cocktail authority Gary Regan, and based on a recipe from the 1930's, the No. 6 formula is zesty with a strong barky profile, and an aggressive quinine-forward bitterness that's unrivaled. However, don't be fooled into thinking there's a lack of complexity behind Regan's. Its multi-layered spiciness makes it unbelievably versatile, and it easily brings out the more subtle flavors of most cocktails, including but certainly not limited to old fashioneds, negronis, and Moscow mules. Plus, because Regan's is so dry, you can even add it to martinis without unbalancing the existing ingredients.

In 2007, Janet and Avery Glasser of San Francisco were attempting to create a concentrated extract of mole, a traditional Mexican sauce. After a few prototypes, they ended up with their Xocolatl Mole Bitters, arguably the best chocolate-based bitters on the market.

Fortunately, the Glassers didn't stop there and went on to form Bittermens Bitters, a company that's responsible for bitters that many bartenders would consider modern classics. Any tiki bar worth its salt carries Bittermens' Elemakule Tiki Bitters, a falernum-inspired mixture with both Polynesian and Caribbean cocktail influences. The brand's tart, berry-forward Burlesque Bitters can bring out the flavors of gin, whiskey, and even tequila. 

While many citrus-based bitters can be overpowered by stronger spirits, Bittermens' renowned Boston Bittahs prove this doesn't have to be the case and can hold its own against even the darkest rums and most astringent amari.

Even if you know absolutely nothing about cocktails and bitters, you've more than likely heard the name Angostura and could probably pick its iconic bottle and oversized label out of a lineup.

Invented by a German doctor Johann Siegert in Venezuela in the early 19th century, Angostura bitters were distributed as a digestive tonic for soldiers in Simón Bolívar's Venezuelan army, before being sold commercially in 1824. Over time, Angostura's medical use dwindled, but its potent aroma and flavor have made it a staple in countless cocktails. Old fashioneds, Manhattans, and the Champagne cocktail are just a few of the most well-known, and it's also used liberally in the tiki scene thanks to its spicy, warm flavor with elements of citrus, cinnamon, and clove.

Ultimately, no cocktail bar is truly complete without a bottle of Angostura. You can use it in conjunction with other flavors of bitters to create a more complex flavor profile. Lastly, if you're experimenting with a new cocktail recipe and feel that something's absent, a few dashes of Angostura will usually let you know if bitters are the missing ingredient, even if it's not the final brand or flavor you settle on.