Food - Drink
The Medicinal Origins Of Cocktail Bitters
By WILLIAM DELONG
Bitters are cocktail ingredients used to balance out sweet drinks or create a burst of flavor you aren’t expecting. The two most popular brands of cocktail bitters are Angostura and Peychaud’s, and while they are commonly used in all kinds of cocktails today, they were made and consumed for a different reason three centuries ago.
In the 18th century, cocktail bitters were "cures" for blood and stomach problems, and were created by preserving herbs and spices in alcohol, much like the process today. Healthline notes that alcohol prevents the growth of illness-causing bacteria in small doses, and can even kill harmful microorganisms in higher concentrations.
The aforementioned Angostura and Peychaud’s are the only 1800s-era bitters that are well-known and widely used today, and historical artifact collectors even buy and sell old bottles of these spirits. Even if you're not a history buff, a bottle of bitters is worth a purchase to add depth and flavor to your favorite cocktails or mocktails.