These are the alcoholic beverages produced from distilled spirit in which bitters roots, herbs peel, etc. are incorporated & whose strength is not less than 15% v/v. The word aperitif is derived from the Latin word “aperire” which means to open. Bitter is known as Amora in Italy. They are supposed to soothe & relax the stomach after meals & aid the process of digestion.
Amer Picon (25%ABV)- It is a bitter orange-flavored liqueur. It is made steeping orange peel, quinine, spices and herbs in neutral alcohol. It is clear red and is produced in France & Italy. “Gateau Picon” of Algeria in the year 1837 first produced it.
Angostura Bitter (45%ABV)- It is a bitter liquid condiment that adds zest to drinks. Gentian and many other herbs are steeped in neutral alcohol. Dr. J.G.B. Siegert in the town of Angostura first made an angostura aromatic bitter in 1824. Originally aromatic bitters were thought to have medicinal properties. It is dark brown with an orange tint and is produced in Trinidad and Tobago. It is enjoyed in small quantities (1 or 2 dashes) in cocktails.
Campari (23-25%ABV)- It is a bitter orange and herb-flavored liqueur. Herbs and bitter orange rind are steeped in neutral alcohol. It is clear red and produced in Italy.
Frenet Branca(40%ABV)- It is an extremely bitter herb-flavored liqueur. Aromatic plants, roots, and herbs are steeped in alcohol. It is very dark red, almost black and is produced in Italy in the year 1845.
Jagermeifter (35%ABV)- It is produced from 50 herbs like licorice, aniseed, and juniper berries poppy seeds saffron steeped in neutral alcohol. It is served in an old-fashioned glass after a meal.
Service of Bitters- Best enjoyed on the rocks, in cocktails, mixed drinks, and tall drinks. Blends well with fruit juices, club soda, 7-Up or Sprite or Sprite, fruit liqueurs, vermouth, dry gin, and vodka. It served in an old-fashioned glass with water.