Fact-checked by Grok 2 weeks ago

Bitters

Bitters are concentrated alcoholic extracts made by infusing a high-proof neutral spirit with botanicals such as herbs, roots, barks, spices, and fruit peels, resulting in a potent, bittersweet flavor profile that serves as a versatile seasoning in beverages.^[1] Primarily employed in mixology, bitters add aromatic complexity, balance sweetness, and enhance depth in cocktails, with just a few drops transforming drinks like the Old Fashioned or Manhattan.^[2] Originating in the 18th century, bitters were initially formulated by apothecaries and physicians as medicinal tonics to aid digestion, stimulate appetite, and treat various ailments, drawing from ancient herbal traditions.^[3] By the early 19th century, they had evolved into essential cocktail components, with the term "cocktail" itself defined in 1806 as a mixture including spirits, sugar, water, and bitters.^[3] Today, bitters continue to hold dual roles: as flavor enhancers in beverages and as digestive aids, often consumed neat or in herbal elixirs to support gut health.^[4] Bitters are broadly categorized into cocktail bitters, which are highly potent and used sparingly for their aromatic qualities, and digestive bitters, designed for larger servings to promote bile production and enzymatic activity.^[4] Common types include aromatic bitters like Angostura, featuring notes of clove, cinnamon, and gentian; citrus varieties such as orange bitters, which provide zesty brightness; and specialty options like celery or chocolate bitters, each tailored to complement specific drink profiles.^[5] The resurgence of craft distilling has expanded the category, introducing innovative flavors like yuzu or umami-infused bitters to meet modern culinary demands.^[2]

History

Ancient and Medieval Origins

The origins of bitters trace back to ancient Egypt, where herbal infusions were employed as medicinal remedies for digestive issues as early as 3150 BCE. Archaeological evidence from a wine vessel discovered in an Egyptian tomb reveals that wine was infused with terebinth or pine resin, which provided antioxidant properties and likely aided digestion, with bitter herbs possibly incorporated to enhance therapeutic effects.^[6] Papyrus records further document the use of bitter plants such as wormwood in these preparations to stimulate appetite and alleviate stomach ailments.^[7] In ancient Greece and Rome, these practices evolved into more structured medicinal compounds, with Hippocrates (c. 460–370 BCE) advocating the use of vinegars infused with herbs—known as oxymels—for promoting digestive health and balancing bodily humors.^[8] Galen (c. 129–216 CE), a prominent Roman physician, advanced this tradition by developing theriacs, complex antidotes and tonics that incorporated bitter herbs like gentian and wormwood to treat poisoning, fevers, and gastrointestinal disorders.^[3] These formulations, often numbering over 60 ingredients, emphasized bitters' role in countering toxins and supporting stomach function, as detailed in Galen's treatise Theriaké.^[9] During the Middle Ages in Europe, monastic communities preserved and refined these ancient knowledge through the production of herbal liqueurs, adapting distillation techniques introduced via Arabic alchemy around the 12th century.^[10] Benedictine and Cistercian monks cultivated extensive herb gardens and created elixirs using gentian root and wormwood to address digestive complaints, blending them with alcohol to extract bitter principles for medicinal potency.^[11] These monastic bitters served as tonics for stomach ailments, reflecting a continuity of therapeutic traditions amid the era's alchemical pursuits.^[12]

19th-Century Development and Commercialization

In the early 19th century, bitters transitioned from rudimentary herbal remedies to more standardized medicinal products, exemplified by the invention of Angostura bitters in 1824. Dr. Johann Gottlieb Benjamin Siegert, a German surgeon serving as the Surgeon General for Simon Bolívar's Venezuelan army, created the aromatic bitters as a stomach tonic to treat soldiers' digestive ailments and tropical diseases like malaria in the town of Angostura (now Ciudad Bolívar).^[13]^[3] Initially formulated as a concentrated tincture for military medical use, it was later adapted for broader tonic applications, marking a shift toward commercial viability.^[14] Bitters played a foundational role in the emerging cocktail culture of the era, integral to the first printed definition of a "cocktail" in 1806. Published in The Balance and Columbian Repository, a Hudson, New York, newspaper, the term described "a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters," establishing bitters as an essential flavor-balancing component in mixed drinks.^[3] This formulation influenced early 19th-century beverages, including the brandy crusta, an influential cocktail from 1850s New Orleans that incorporated bitters alongside brandy, maraschino, curaçao, and lemon, helping to popularize bitters in American bar practices.^[15] The mid-19th century witnessed a patent medicine boom in the United States and Europe, where bitters were aggressively marketed as cure-alls for ailments ranging from indigestion to fevers. This era, often called the golden age of patent medicines, saw rapid industrialization and lax regulations enable widespread production and sales, with bitters positioned as versatile tonics often containing alcohol to mask bitter flavors while promising health benefits.^[3] A prominent example was Hostetter's Stomach Bitters, commercialized in 1853 by David Hostetter in Pittsburgh based on a formula from his father, Dr. Jacob Hostetter; it was promoted for dyspepsia, liver complaints, and general debility, achieving massive sales—over 50 million bottles by the late 19th century—and even issued to Union soldiers during the Civil War as a safeguard against impure water and disease.^[16] Commercialization accelerated through international exports, with Angostura bitters exemplifying the trend. By 1850, Dr. Siegert had begun shipping his product to England, the Caribbean, and the United States, capitalizing on growing demand for tonics amid the cocktail boom.^[13] A pivotal moment came in 1862, when Siegert's son, Don Carlos Siegert, exhibited the bitters at an international fair in London, where it gained acclaim; he reportedly combined it with gin to create the popular Pink Gin cocktail, boosting its European reputation and solidifying its status as a global commodity.^[17] This medicinal framing proved crucial for bitters' endurance, as their classification as non-alcoholic tonics allowed brands like Angostura to legally persist through the U.S. Prohibition era (1920–1933), when they were sold in pharmacies as health remedies.^[18]

20th- and 21st-Century Evolution

The U.S. Prohibition era from 1920 to 1933 severely impacted the bitters industry, as the alcohol ban led to the shutdown of numerous producers since most bitters contained high-proof alcohol and could not be legally sold as beverages without reclassifying as non-potable medicinal products.^[19] Only a handful of brands, such as Angostura and Peychaud's, endured by emphasizing their medicinal uses and reformulating to meet low-alcohol thresholds where possible.^[3] This period drove cocktail culture underground, reducing demand for diverse bitters and limiting their role to basic, illicit mixes in speakeasies. Post-Prohibition, bitters use continued to wane through the mid-20th century, as cocktail preferences shifted toward simpler, highball-style drinks amid economic recovery and changing social norms, while the rise of synthetic flavors in post-World War II beverages further diminished reliance on traditional herbal infusions.^[1] By the late 20th century, only a few legacy brands remained dominant, with innovation stalled until the early 2000s craft cocktail revival, which rediscovered historical recipes and elevated bitters as essential flavor balancers.^[20] The 2000s marked a resurgence tied to the craft cocktail movement, with producers like Fee Brothers—family-owned since 1864 and using a vegetable glycerin base to survive Prohibition—expanding their lineup to include sought-after orange bitters that revived classics like the Martini.^[21] Similarly, Bittermens launched in 2007 by Avery and Janet Glasser, introducing innovative small-batch varieties such as Xocolatl Mole, which infused chocolate and spice notes to complement modern mixology.^[22] In the 21st century, bitters evolved with non-alcoholic options like All The Bitter, founded in 2021, which uses botanical extracts for zero-proof cocktails, and vegan formulations from brands such as Fee Brothers, emphasizing plant-based ingredients without animal-derived components.^[23]^[24] The global market for bitters reached approximately $443 million in 2023, driven by premiumization and e-commerce accessibility.^[25] Culturally, bitters integrated into molecular gastronomy through techniques like spherification, where encapsulated bitters spheres allow controlled flavor release in innovative presentations, while post-2020 wellness trends positioned herbal bitters as digestive aids in functional beverages amid rising interest in gut health.^[26]^[27]

Composition and Production

Primary Ingredients

Bitters are primarily composed of bittering agents derived from botanicals that provide the characteristic intense bitterness essential to their flavor and function. The most common bittering agent is gentian root (Gentiana lutea), which contains secoiridoid glycosides such as amarogentin, one of the most potent naturally occurring bitter compounds known, responsible for stimulating digestive enzymes and contributing a clean, earthy bitterness.^[28]^[29] Other notable bittering agents include quassia bark (Quassia amara), valued for its pure, unadulterated bitter taste without additional flavors, and wormwood (Artemisia absinthium), which imparts a sharp, herbaceous bitterness historically used in medicinal preparations.^[30] Aromatic elements balance the bitterness with complex layers of scent and taste, typically sourced from citrus peels, spices, and herbs. Citrus peels, such as those from orange (Citrus sinensis) and lemon (Citrus limon), offer bright, zesty oils that enhance freshness and acidity.^[31] Spices like cinnamon (Cinnamomum verum) and clove (Syzygium aromaticum) add warm, pungent notes, while herbs such as wormwood and quassia further contribute aromatic depth alongside their bitter properties.^[31]^[30] The base of bitters consists of solvents that extract and preserve the botanical flavors, with high-proof alcohol serving as the traditional medium at 35-45% ABV to efficiently dissolve resins and essential oils.^[32]^[33] For non-alcoholic versions, vegetable glycerin acts as a gentler, sweet-tasting solvent that extracts water-soluble compounds while avoiding ethanol.^[33] Some formulations incorporate sweeteners, such as sugar syrup, to temper the bitterness and round out the profile, though these are used sparingly to maintain the concentrate's intensity.^[31] Bitters are classified by their dominant flavor profiles, which arise from the interplay of these ingredients: citrus varieties emphasize tangy, peel-derived notes like orange or grapefruit; herbal types feature green, botanical essences from thyme or lavender; spice-forward bitters highlight warming elements from cinnamon, clove, or cardamom; and chocolate-infused options draw on cacao for rich, cocoa undertones.^[34] Tonic bitters, a subset, incorporate quinine derived from cinchona bark (Cinchona officinalis), delivering a crisp, effervescent bitterness akin to tonic water.^[35]

Manufacturing Processes

The production of bitters begins with the extraction of flavor compounds from botanicals using alcohol as a solvent, a process that transforms raw ingredients into concentrated tinctures. The most traditional and widely used method is maceration, where dried botanicals—such as roots, barks, herbs, and spices—are soaked in high-proof neutral spirits, typically vodka or grain alcohol at 40-95% ABV, for periods ranging from one to several weeks.^[12]^[36] This cold extraction, maintained at temperatures below 35°C to preserve delicate volatiles, allows alcohol to dissolve bitter principles like those from gentian root, while regular agitation enhances diffusion and prevents microbial growth.^[12]^[36] Distillation variants offer alternatives or refinements to maceration, particularly for achieving higher potency or cleaner profiles. In single-infusion distillation, the macerated mixture is gently heated and condensed to isolate aromatic fractions, separating lighter volatiles from heavier bitter compounds without redistilling. Multiple distillations, often used in commercial settings, repeat this process to intensify flavors and remove impurities, while percolation—a faster method—passes the alcohol solvent through layered botanicals in a column, yielding a uniform extract in hours rather than weeks.^[36]^[12] For added complexity, some producers age the distillate in barrels, such as oak or cherry wood, for months to impart subtle tannins and mellow harsh edges, a technique common in small-batch operations.^[12]^[37] Following extraction, filtration and dilution refine the product for stability and balance. The infused liquid is strained through cheesecloth or fine mesh to remove solid particles, then often passed through activated carbon or cellulose filters in industrial setups to achieve clarity without altering taste.^[12]^[30] Dilution adjusts the alcohol by volume (ABV) to 35-45% by adding purified water, with stabilizers like glycerin occasionally incorporated to prevent separation; blending multiple infusions at this stage allows precise flavor harmonization.^[12] Small-batch production, typical of craft distillers, relies on manual straining and tasting for consistency, whereas industrial scaling employs automated centrifuges and large percolators for efficiency and uniformity.^[37]^[30] Since the 2010s, innovations have emphasized preservation and sustainability in bitters manufacturing. Cold extraction techniques, an evolution of traditional maceration, use controlled low temperatures and vacuum assistance to retain heat-sensitive compounds, reducing oxidation and enhancing shelf life.^[38] Ultrasonic extraction, introduced around 2010, applies high-frequency sound waves to disrupt plant cell walls in minutes, offering higher yields and intense flavors compared to prolonged soaking, while enabling the use of eco-friendly solvents like glycerin.^[38] Sustainable practices have gained prominence, with many producers adopting organic certifications for botanicals by 2025 to ensure ethical sourcing and minimize environmental impact, as seen in operations prioritizing domestic farms and biodegradable processes.^[39]

Quality Control and Regulations

In the United States, cocktail bitters are classified as food ingredients or non-beverage alcohol products, falling under the regulatory oversight of the Food and Drug Administration (FDA) rather than the Alcohol and Tobacco Tax and Trade Bureau (TTB) for labeling purposes.^[40]^[41] The FDA regulates them as flavorings, requiring compliance with food safety standards, including limits on substances like thujone from wormwood, capped at 10 parts per million (ppm) in products containing Artemisia species.^[42] In the European Union, bitters are treated as alcoholic flavorings under Council Directive 88/388/EEC, with a maximum thujone content of 35 mg/kg in bitter spirit drinks exceeding 25% alcohol by volume, ensuring safety in beverages like absinthe.^[43]^[44] Quality assurance in bitters production involves rigorous lab testing to verify potency of active botanical compounds and detect contaminants, particularly heavy metals such as lead or mercury that may accumulate in roots like gentian or dandelion.^[45]^[46] Microbial testing for pathogens like Salmonella is standard to prevent spoilage in alcohol-based formulations, while craft producers emphasize batch consistency through standardized infusion times and sensory evaluations to maintain flavor profiles across small-scale runs.^[47]^[12] In the 2020s, post-COVID supply chain disruptions prompted enhanced regulations for botanicals, with the FDA issuing guidance on risk-based assessments to ensure integrity amid global sourcing vulnerabilities for herbs like wormwood.^[48] Under TTB oversight for production aspects, including formula approvals for non-beverage products. In January 2025, the TTB proposed mandatory "Alcohol Facts" statements for labels of alcoholic beverages such as distilled spirits, which may include bitters if classified accordingly, though non-beverage bitters remain under FDA labeling without required alcohol content disclosure as of November 2025.^[49] Global markets face significant challenges from adulteration, where inferior botanicals or synthetic additives dilute potency, and counterfeits that mimic popular brands like Angostura, posing health risks through untested contaminants.^[50] In regions like West Africa, fake bitters have been found to exceed safe limits for heavy metals, underscoring the need for international traceability standards to combat these issues.^[51]^[45]

Types

Digestive Bitters

Digestive bitters are herbal liqueurs with alcohol content typically ranging from 20% to 40% ABV, designed for consumption neat or diluted after meals to support digestion.^[52] These beverages originated as medicinal tonics in Europe, particularly Italy, where they form a key part of the post-dinner ritual known as the digestivo, enjoyed to settle the stomach following heavy meals.^[53] In traditional use, they are sipped slowly in small glasses, often without ice, to prolong the dining experience and promote a sense of well-being.^[54] Prominent examples include Italian amari such as Averna, a Sicilian liqueur at 29% ABV infused with herbs, roots, and citrus, including rhubarb for its distinctive earthy notes.^[55] Another is Fernet, originating in Italy but widely embraced in Argentina, where it is produced at around 39% ABV using a blend of 27 herbs and spices, including rhubarb and gentian.^[56] These variants highlight regional adaptations, with Italian styles emphasizing balanced herbal complexity and South American interpretations often served in social settings as a digestive aid.^[57] Traditionally, digestive bitters have been valued for their role in stimulating bile production and appetite regulation, drawing on herbal properties to ease post-meal discomfort in cultural practices like the Italian digestivo.^[58] In Italy, they are integral to meals, poured after dessert to aid the body's natural settling process, reflecting centuries-old monastic recipes adapted for everyday use.^[59] South American traditions, particularly in Argentina, incorporate Fernet into similar rituals, often paired with cola for a milder version, underscoring their communal significance.^[60] In composition, digestive bitters prioritize higher concentrations of bitter agents over purely aromatic elements, such as gentian root, which imparts intense flavor and distinguishes them from lighter aperitifs.^[61] This focus on potent botanicals like gentian, often comprising a significant portion of the infusion, results in a robust profile that underscores their therapeutic heritage, with alcohol serving as both solvent and preservative during aging.^[62]

Cocktail Bitters

Cocktail bitters are highly concentrated infusions of botanicals in alcohol, designed specifically to enhance the flavor profile of mixed drinks through small additions that provide bitterness, aroma, and balance.^[4] These potent extracts typically range from 35 to 90 proof (17.5% to 45% ABV), allowing a mere dash—equivalent to 2-5 drops—to impart significant complexity without overpowering the beverage.^[63] Emerging alongside 19th-century cocktail culture, they function as a "seasoning" for beverages, countering sweetness and amplifying other ingredients.^[64] Among the most iconic brands is Angostura aromatic bitters, first developed in 1824 by Dr. Johann Siegert in Angostura, Venezuela (now Ciudad Bolívar), as a medicinal tonic before evolving into a staple for mixology; its production shifted to Trinidad in 1875, where the House of Angostura maintains the original formula of over 40 undisclosed herbs, spices, and gentian root.^[13] Similarly, Peychaud's bitters originated in New Orleans around 1838, created by apothecary Antoine Amédée Peychaud using a proprietary blend featuring prominent anise notes alongside gentian and other botanicals, at 35% ABV (70 proof).^[64]^[65] These brands exemplify the secrecy and craftsmanship central to cocktail bitters production. Flavor categories of cocktail bitters primarily include aromatic varieties, which emphasize warm, spice-driven profiles like clove and cinnamon for depth; citrus types, often centered on orange peel for bright, zesty accents; and nut or fruit-infused options, such as chocolate bitters that introduce rich, cocoa nuances to complement aged spirits.^[34] Aromatic bitters like Angostura deliver a clove-heavy earthiness at 44.7% ABV (89.4 proof), while citrus bitters highlight fresh orange or lemon elements to cut through richer components.^[63] Nut and fruit bitters, including chocolate varieties, add subtle sweetness and complexity, as seen in formulations with cacao nibs and spices tailored for whiskey-based drinks.^[66] In mixology, cocktail bitters are integrated via precise dashes to balance sweetness and unify flavors in classic recipes, such as the Manhattan—where 2-3 dashes of Angostura temper the vermouth's sugar against rye whiskey—or the Old Fashioned, in which they harmonize bourbon, sugar, and citrus with baking-spice notes.^[67] This technique prevents cloying profiles, elevating the drink's overall harmony; for instance, substituting chocolate bitters in an Old Fashioned introduces a dessert-like layer that enhances the whiskey's oak without excess.^[66] Bartenders often experiment within these categories to tailor intensity, ensuring bitters serve as a subtle yet essential modulator.^[68]

Modern and Specialty Varieties

In the 2010s, the rise of sober mixology prompted the development of non-alcoholic bitters, often formulated with vegetable glycerin as a base to replicate the viscosity and flavor delivery of traditional alcohol-based versions without the ethanol content. Dram Apothecary, a Colorado-based producer founded in 2011, pioneered alcohol-free options like their Citrus Bitters and Lavender Lemon Balm Bitters, which use organic ingredients such as non-GMO glycerin, water, and botanicals to support digestion and enhance mocktails.^[69] Similarly, All The Bitter emerged in the early 2020s with glycerin-based aromatic and orange bitters, crafted by Michelin-trained sommeliers to add complexity to non-alcoholic beverages like sodas and teas.^[70] These innovations cater to health-conscious consumers seeking alcohol alternatives while maintaining the bitter profile essential for balanced drinks.^[71] The 2020s have seen an explosion of craft and flavored bitters in the U.S., emphasizing experimental profiles beyond classic aromatics. Producers like BarMate have introduced habanero bitters, delivering a spicy heat from chili infusions that pairs with tequila or mezcal for bold cocktails.^[72] Lavender-forward options, such as All The Bitter's Lavender Bitters infused with organic chamomile, rose petals, and adaptogens like ashwagandha, offer calming floral notes suitable for gin-based drinks or herbal sodas.^[73] CBD-infused varieties have gained traction amid wellness trends, with brands like Cordial Organics producing bitters that incorporate CBD isolate for a subtle relaxing effect in both alcoholic and non-alcoholic mixes, such as their Meyer Lemon profile.^[74] House of Bitters similarly offers THC-free CBD cocktail bitters, blending pure CBD with botanicals to enhance beverages without psychoactive effects.^[75] These specialty flavors reflect a shift toward personalized, functional mixology in the American craft scene. Globally, modern bitters incorporate regional ingredients to appeal to local tastes. In Japan, The Japanese Bitters Company, launched around 2018 by bartender Yuki Yamazaki, produces yuzu bitters using fresh Citrus junos peel from Tokushima Prefecture, capturing the fruit's tart, aromatic essence for highballs with whisky or sake martinis.^[76] This line, including shiso and umami variants, marks the first authentic Japanese-produced cocktail bitters, emphasizing native botanicals.^[77] In India, neem-based variants draw from Ayurvedic traditions, with extracts like Bixa Botanical's Neem Powder (standardized to 2.5% bitters) used in herbal tonics and emerging bitter formulations for digestive aids tailored to South Asian palates, supporting blood purification and immunity.^[78] Market trends indicate a surge in sustainable, small-batch producers, driven by the craft cocktail boom. Many focusing on organic, locally sourced ingredients to meet demand for eco-friendly products.^[79] The global bitters market, valued at approximately $889 million in 2024, is projected to grow at a 5.9% CAGR through 2032, with small-batch operations like Strongwater in Colorado emphasizing Rocky Mountain botanicals for sustainable harvesting.^[80] This expansion underscores a broader consumer preference for artisanal, transparent production in the evolving bitters landscape.^[81]

Uses and Cultural Significance

Health and Medicinal Applications

Bitters have been traditionally used in various plant-based medical systems to support digestion, particularly for conditions like dyspepsia, by stimulating bitter taste receptors on the tongue and in the gastrointestinal tract, which triggers a reflex response leading to increased production of saliva, gastric juices, and digestive enzymes.^[82] This cephalic phase response is believed to enhance appetite and overall upper gastrointestinal function, with herbs such as gentian and wormwood commonly employed for these purposes.^[82]^[83] Scientific evidence supporting these claims is emerging but remains limited, with studies indicating that bitter compounds activate type 2 taste receptors (TAS2Rs) in the gut, promoting the release of hormones like cholecystokinin (CCK) and glucagon-like peptide-1 (GLP-1), which can improve gut motility and nutrient absorption.^[84] A 2015 review highlighted the role of bitters, such as gentian extracts, in managing dyspepsia by enhancing postprandial blood flow and reducing gastric symptoms, though direct increases in gastric secretions were not consistently observed.^[82] The U.S. Food and Drug Administration (FDA) does not approve bitters as drugs for treating digestive disorders but permits their sale as dietary supplements or flavoring agents, underscoring the need for more robust clinical trials to validate efficacy.^[85] In modern wellness practices, bitters continue to be incorporated into herbalism for liver support, where they are thought to stimulate bile flow and aid detoxification processes, often through formulations containing dandelion or burdock root.^[86] During the 2020s, trends in functional beverages have popularized bitters extracts for their purported digestive and metabolic benefits, contributing to market growth driven by consumer interest in natural gut health aids.^[87] However, potential risks include toxicity from wormwood's thujone content at high doses, as well as contraindications for pregnant or breastfeeding individuals due to alcohol content and possible hormonal effects; interactions with medications for diabetes or blood pressure are also reported.^[82]^[83]^[88]

Culinary and Beverage Roles

Bitters play a versatile role in enhancing flavors in both alcoholic and non-alcoholic beverages, where small amounts—typically a few dashes—add complexity without overpowering the base ingredients. In cocktails, they serve as a balancing agent, contributing aromatic depth and bitterness to harmonize sweet, sour, and spirituous elements; for instance, the classic Manhattan calls for 2 dashes of Angostura bitters to tie together rye whiskey and sweet vermouth. Dosage guidelines generally recommend 1 to 3 dashes per drink, depending on the cocktail's volume and desired intensity, as bitters are highly concentrated and used sparingly to avoid bitterness overload. Substitutions can involve blending bitters, such as mixing 70 percent Angostura with 30 percent Cynar for added herbal notes in an Old Fashioned, or swapping aromatic bitters for citrus varieties like orange bitters in a Martini variant, where 2 dashes provide a subtle citrus lift to gin and vermouth. In non-alcoholic drinks, bitters elevate simple mixers into sophisticated sippers; a classic example is bitters and tonic, where 2 to 4 dashes of aromatic bitters stirred into tonic water create a refreshing, low-calorie alternative to gin and tonic, imparting herbal and spice notes. They also enhance shrubs—vinegar-based fruit syrups—by adding a layer of bitterness; for example, a Thai basil and peach shrub mocktail incorporates a dash of bitters to balance the sweetness and acidity, resulting in a tart, herbaceous beverage served over ice with soda water. Beyond beverages, bitters find applications in culinary preparations, particularly in sauces and marinades, where they deepen savory profiles. In marinades for meats, a few dashes of Angostura bitters can be added to soy-based mixtures to tenderize and infuse subtle spice, as seen in recipes for grilled chicken or beef that benefit from the bitters' caramelizing effect during cooking. For sauces, bitters contribute to barbecue glazes or reductions, with 1 teaspoon per cup of base liquid providing a robust, umami-rich finish without dominating other flavors. In food pairings and desserts, bitters offer intriguing contrasts; amaro, a category of bitter liqueurs, is often drizzled over chocolate or fruit-based sweets to cut richness, such as 1 tablespoon over a slice of pound cake with raspberries for a bittersweet harmony. In baking, bitters can substitute for vanilla extract at a 1:1 ratio to amplify flavors in cakes and cookies; chocolate bitters, for instance, enhance devil's food cake batters with 1/2 teaspoon, lending a deeper cocoa intensity and aromatic undertones that elevate the dessert's profile. These uses highlight bitters' ability to introduce balance and intrigue in culinary contexts, often appealing secondarily for their traditional associations with digestion.

Global Variations and Traditions

In Europe, particularly Germany, bitters are embodied in Kräuterlikör, a category of herbal liqueurs known as halbbitter or half-bitters, which originated as medicinal remedies following the introduction of distillation techniques.^[89] These liqueurs, such as Jägermeister, are crafted from a complex blend of 56 botanicals including herbs, roots, and fruits, aged in oak casks, and traditionally consumed chilled as digestifs to aid post-meal digestion during after-dinner rituals.^[90] Jägermeister, developed in 1934 in Wolfenbüttel, Germany, exemplifies this tradition, often served ice-cold in shots to highlight its balanced bitter-sweet profile and ties to cultural practices like hunting lore, as reflected in its name meaning "Master Hunter."^[91] In the Americas, South American traditions prominently feature Fernet con coca in Argentina, where the bitter Italian amaro Fernet-Branca is mixed with Coca-Cola to create a national icon that transcends social classes and economic challenges.^[92] This cocktail, originating in Córdoba around the 1970s, has become a ritualistic drink at barbecues, parties, and soccer gatherings, symbolizing camaraderie and shared warmth, with Argentina consuming about 75% of the world's Fernet production.^[93] In the United States, the craft bitters movement has fostered events like the Manhattan Cocktail Classic, a New York-based festival from 2010 onward that showcased artisanal bitters producers and their role in classic cocktails, highlighting the resurgence of small-batch herbal infusions in mixology culture.^[94] In Asia, traditional Chinese medicine (TCM) incorporates bitter herbs as a core flavor profile associated with the Fire element, used in infusions to drain excess heat, reduce dampness, and support heart and circulatory functions.^[95] Common examples include gentian root (Long Dan Cao) and coptis, prepared as decoctions or tinctures known as Chinese bitters, which balance the body's qi and are integral to herbal remedies for digestive and inflammatory issues, reflecting millennia-old practices in East Asian healing traditions.^[96] In Africa, devil's claw (Harpagophytum procumbens) serves as a foundational bitter herb in Southern African indigenous medicine, particularly among the San and Khoi peoples, where its tuberous roots are infused into teas or decoctions for their tonic properties.^[97] These bitter infusions, rich in iridoid glycosides like harpagoside, have been used for centuries to alleviate pain, fever, and gastrointestinal disorders, forming a key part of ethnobotanical rituals and daily health maintenance in regions like Namibia and Botswana.^[98] As of 2025, global bitters traditions are evolving through fusion innovations, such as Mexican mezcal pairings with herbal bitters, where the spirit's smoky earthiness complements aromatic and orange bitters in cocktails like mezcal old fashioneds, blending indigenous agave methods with international mixology at events and bars.^[99] This trend emphasizes sustainable, regional botanicals in low-ABV drinks, bridging Latin American heritage with modern global palates.^[100]

References

[1]
Cocktail 101: All About Bitters, Part 1 - Serious Eats
Bitters originally were formulated by physicians (or quacks posing as such) in the 1700s and sold as medicinal tonics. The idea was to take herbs and spices, ...
[2]
The Essential Guide to Cocktail Bitters - PUNCH
Oct 24, 2024 · The best cocktail bitters for your home bar, from Angostura to Peychaud's to more esoteric cocoa, umami and yuzu flavored options.
[3]
A Brief History of Bitters - Smithsonian Magazine
Mar 20, 2012 · The word “bitters” is in the definition of the first printed usage of the word “cocktail.” It was any drink consisting of spirits, water, sugar, ...
[4]
https://www.webstaurantstore.com/blog/2358/what-are-bitters.html
[5]
https://www.wineenthusiast.com/basics/everything-you-need-to-know-about-bitters-including-how-to-use-them/
[6]
[PDF] All about bitters - American Culinary Federation
Dating back to ancient civilizations, the earliest evidence of bitters being added to alcohol comes from a wine vessel found in a tomb in Egypt, ...Missing: 1000 | Show results with:1000
[7]
https://ohremedies.com/the-ancient-art-of-herbal-bitters/
[8]
The History of Bitters: From Medicinal Vinegars to Modern Bar Menus
Ancient Egypt: Records indicate that Egyptians used herbal infusions with sour bases for their purported healing properties. Greek and Roman Apothecaries: ...
[9]
A Brief History of Medicinal Bitters - Permies
Dec 4, 2020 · Although Theriac contained bitter herbs, such as Gentian, it seems that the bitters as we know them came into medicinal use by ancient Greek ...
[10]
Chartreuse & Amaro History
Around 1300, medieval monasteries began to produce medicinal brews and elixirs as a result of their experiments in alchemy. The monks grew the herbs, dried ...
[11]
From kettles and stills, clandestine distillates and noble spirits
The recipe for Alpler, an herbal bitter, comes from a monk and has been in the family's possession since 1953. There is a long tradition in the Alps of ...
[12]
Introduction to Bitters: Essence, Production, Ingredients , Health benefits
### Summary of Bitters Manufacturing Processes
[13]
Our Story - Angostura Bitters
It started in 1824, when founder Dr. Johann Siegert first produced aromatic bitters as a medicinal tincture designed to alleviate stomach ailments. In the ...
[14]
The secret history of Angostura Bitters - BBC
May 6, 2021 · Produced since the 19th Century, Angostura Bitters is as important to the bartender as salt is to the chef. Without it, there would be no ...
[15]
An Old-Fashioned the hard way: the Brandy Crusta - Cold Glass
Jan 31, 2015 · The crusta is one of the many early embellishments of the original cocktail, the spirits-water-sugar-bitters one we think of now as the Old-Fashioned.
[16]
Dr. Hostetter's | The Original American Bitter Liqueur
The original Dr. J. Hostetter's “Celebrated” Stomachic Bitters was formulated in the first half of the 19th century by native Pennsylvanian DR. JACOB HOSTETTER ...
[17]
Bitterness Is Sweet on Occasion - GQ
Nov 29, 2007 · The dapper and debonaire Don Carlos was justifiably proud of the family tonic and took it to exhibitions around the world. It was exhibited ...
[18]
The Ultimate Guide To Angostura Bitters - Daily Meal
Mar 16, 2023 · Originally, the bitters were a medicinal tonic ... Thanks to their medicinal uses, Angostura bitters could continue to be sold during Prohibition.<|control11|><|separator|>
[19]
https://economictimes.indiatimes.com/drops-dashes-tracing-the-fall-and-rise-of-bitters/articleshow/17237492.cms
[20]
The cocktail revolution - Works in Progress Magazine
Nov 15, 2023 · Many classic cocktail recipes, however, called for orange bitters. Fee Brothers, which was then a small regional producer based in Rochester, ...
[21]
Our Story | Fee Brothers
For many years, Fee Brothers was one of the last producers of Cocktail Bitters in the United States. Once referred to as “The Noah's Arc of Bitters,” they kept ...
[22]
Sazerac Company Purchases Strategic Interest in Bittermens
Mar 6, 2017 · Founded by Avery and Janet Glasser after a bitters making event in 2007, Bittermens has grown to become one of America's largest creators ...
[23]
https://allthebitter.com/
[24]
Global Bitters Market Report (2023-2028): Rising Consumption of ...
May 22, 2023 · The Global Bitters Market is estimated to be USD 442.70 Mn in 2023 and is expected to reach USD 721.11 Mn by 2028, growing at a CAGR of 10.25%. ...
[25]
Spherification: The Culinary Art of Capturing Liquids
Encapsulated Bitters: For those who want to control the intensity of their drink, adding bitters in sphere form allows them to burst and mix as desired.
[26]
Aromatic Bitters Market: Key Insights on Growth Drivers, Trends, and ...
Jun 7, 2025 · Health and wellness trends are also driving growth in the bitters market, especially as more consumers turn to herbal remedies and botanical ...
[27]
Gentian Root: Uses, Benefits, and Side Effects - Healthline
Nov 3, 2020 · These compounds include gentiopicroside, amarogentin, and amaroswerin ( 1 ). These compounds contribute to the bitter taste of gentian root.
[28]
Leaves of Yellow Gentian (Gentiana lutea) as an Alternative Source ...
Aug 24, 2022 · Yellow gentian roots are also the main ingredient of a bitter liqueur widely consumed in Northern and Central Italy and in the Alpine regions ...<|control11|><|separator|>
[29]
How To Make Bitters | SpiritsAndCocktails.com - Jamie Boudreau
Apr 22, 2008 · This will be the ingredient that will make your bitters, well, bitter. Common ingredients are gentian, quassia or even wormwood (famous as an ...
[30]
DIY Orange Bitters Recipe - Serious Eats
Rating 5.0 (3) · 505 hr 5 minAll you need is something to make your bitters taste bitter (usually an herb or tree bark), plus spices and other sources of flavor, and alcohol to steep them ...
[31]
Why You Should Combine Bitters and Soda - Food & Wine
Jan 3, 2023 · Bitters are technically alcoholic, and they're usually between 35% to 45% ABV. Because they're sold in such small bottles and their flavor ...
[32]
https://www.foodandwine.com/bitters-and-soda-7090861
[33]
A Guide to Bitters and Its Types - Bartender Spirits Awards
Orange Bitters · Citrus Bitters · Celery Bitters · Fruit Bitters · Chocolate Bitters · Spiced Bitters · Floral Bitters.
[34]
How Quinine Conquered the World of Booze and Tonic Water - Bevvy
May 9, 2022 · Quinine is best known as the bitter flavoring element in tonic water, but it is found in many liqueurs, vermouths, fortified wines, ...
[35]
Full Guide to Bitters & Their History - Campari Academy
Maceration: this is a cold extraction in a solution of high alcohol volume – between 40 and 95 per cent. The temperature must be no more than 35 degrees C.Missing: filtration dilution
[36]
Expressing your Bitter Side | Distiller Magazine
Oct 1, 2015 · Bitters are a blast. From creating them to imbibing with them, options are limitless. Go forth. Be bold. Bitter to your heart's content. 15fa- ...Missing: manufacturing | Show results with:manufacturing
[37]
Ultrasonic Preparation of Bitters - Hielscher
Different bitter extracts from various raw materials can be prepared on basis of the steps above. A tasteful bitters flavour is obtained from mixing e.g. orange ...
[38]
https://www.hielscher.com/ultrasonic-preparation-of-bitters.htm
[39]
Making & Selling Cocktail Bitters in Florida - Brewers' Law
Cocktail bitters are regulated as food ingredients by the US Food and Drug Administrative (FDA). Common cocktail bitters, like almond bitters, are considered “ ...
[40]
TTB Labeling Requirements for Non-Potable Bitters - ADI Forum
Oct 4, 2017 · Nonbeverage bitters are not covered by TTB labeling requirements. They are covered by the FDA labeling rules for foods. You may not make ...
[41]
World Absinthe Day Timeline
Mar 5, 2025 · The USA never rescinded their Ban, they just agreed to follow the EU tolerance at 10 ppm Thujone for spirits as identified above. To this ...
[42]
Thujone - an overview | ScienceDirect Topics
For bitter spirit drinks, such as absinthe, a maximum limit of 35 mg/kg thujone was introduced in the EU Council Directive 88/388/EC. According to Max (1990), ...Missing: classification | Show results with:classification
[43]
Enriching absinthe bitters with stilbenes and lignans from waste ...
May 15, 2024 · It is classified under Regulation (EU) 2019/787 of the European ... limit of 35 mg/L sum of alpha and beta thujone. There are three ...
[44]
[PDF] Quantitative Analysis of Chemical Contaminants in Ghanaian Herbal ...
Feb 11, 2010 · Di-n-octyl phthalate (DOP) was found in all bitters, exceeding WHO limits. Heavy metals (Hg, Cd, Se, Pb) were below detectable limits.
[45]
(PDF) Quality evaluation of Poza bitters, a new poly herbal ...
Aug 9, 2025 · Materials and Methods: Poza bitters was screened for the presence of secondary metabolites and microbial contamination. The pH, micronutrient ...
[46]
[PDF] Quality control methods for medicinal plant materials
Quality control methods include tests for powder fineness, foreign matter, microscopic examination, ash, extractable matter, water, volatile matter, and ...
[47]
Botanical and Herbal Supply Chain Challenges Continue - Nuherbs
From lessons learned from COVID-19 to meeting new labeling requirements, brands and manufacturers are carefully watching the botanical and herbal supply chain ...Missing: 2020s | Show results with:2020s
[48]
Alcohol Facts Statements in the Labeling of Wines, Distilled Spirits ...
Jan 17, 2025 · The Alcohol and Tobacco Tax and Trade Bureau (TTB) proposes to require disclosure of per-serving alcohol, calorie, and nutrient content ...
[49]
Adulteration holds back Alomo Bitters planned multimillion dollar ...
Dec 15, 2014 · Some of these fake products have been tested in our laboratory and I tell you that the result is shocking and unhealthy to consumers”, he said.
[50]
Full article: Worldwide Illicit and Counterfeit Alcoholic Spirits
Worldwide, counterfeit, illicit, and untaxed alcoholic spirits are responsible for problems with economy, labor, and public health.
[51]
What Is a Digestif? - The Spruce Eats
Sep 12, 2023 · A digestif is an alcoholic drink enjoyed after a meal to aid digestion. It can be a brandy, a sweet, bitter or herbal liqueur, and even a ...
[52]
The Digestivo: A Beginner's Guide to Italian After Dinner Drinks
Mar 25, 2017 · A digestivo is intended to help you digest your food. Not everyone may agree it works, but there's no disputing that it's a delicious way to ...
[53]
Guide to Italian Spirits from Aperitivo to Digestivo - Eataly
A digestivo, or “digestif,” is meant to be enjoyed after dinner to help you digest. This category of Italian spirits includes what is known as amari, or “ ...
[54]
Averna Amaro - InternetWines.com
In stock Rating 4.5 11 It's a multisensorial drinking experience made from the ancient recipe with essential oils of lemons and bitter oranges from Sicily. 29% ABV. Share Tweet Pin ...
[55]
THE SECRET RECIPE - Fernet-Branca
The Fernet-Branca recipe contains 27 herbs, roots, and spices, making it a unique and special formula.Missing: argentina safrole- sassafras
[56]
The Essential Guide to Italian Digestivo and How to Serve Amaro
Nov 29, 2024 · Whereas the role of an aperitivo drink—typically a light, bitter and bubbly affair—is to “open the appetite” for the meal ahead, a ...Missing: traditional stimulating bile
[57]
Digestive bitters mix: A herbal tonic to stimulate digestion
Oct 2, 2025 · It is a digestive tonic which helps to stimulate bile production, helping with nutrient assimilation and appetite stimulation (4). Dandelion ...Missing: sources | Show results with:sources
[58]
What to drink in Italy? Top 41 Italian Herbal Liqueurs - TasteAtlas
Oct 30, 2025 · Amaro is a potent digestif with a silky, sometimes even syrupy structure that originated in the 1800s. It is traditionally produced by ...
[59]
A Field Guide to Amaro and How to Use It - PUNCH
Dec 6, 2018 · For example, the rabarbaro style of amaro is defined by its use of Chinese rhubarb root, which imparts a distinctive natural smokiness to the ...
[60]
An Introduction to Amaro - GuildSomm
Nov 10, 2023 · Chinese rhubarb has long been used in the amari of northern regions, especially Trentino Alto-Adige and Veneto, where the plant is widely grown.
[61]
Bitter Botanicals: What is Gentian and Where Do We Find It?
Mar 18, 2022 · Most gentian used in beverages is the root of the great yellow gentian (Gentiana lutea), but some manufacturers of vermouth and amari use blue- ...
[62]
Angostura vs. Peychaud's Bitters: The Main Differences - Liquor.com
Nov 21, 2023 · Both have a strong flavor profile and are typically used in dashes to “season” a cocktail. • Angostura bitters are generally more versatile.
[63]
Cocktail 101: All About Bitters, Part 2 - Serious Eats
Developed in 1838 by Antoine Peychaud, a New Orleans apothecary of Creole origin, Peychaud's bitters carry on the tradition of bitters as a medicinal tonic.
[64]
Angostura vs. Peychaud's Bitters: What's the Difference?
Apr 5, 2025 · Peychaud's has an anise-forward flavor and is noticeably less bitter than Angostura. It is heavily associated with New Orleans, and used in ...How To Use Angostura Bitters · Angostura Bitters Fast Facts · Peychaud's Bitters Fast...
[65]
Angostura Cocoa Bitters - BOURBON GUY
Aug 15, 2023 · And let me tell you, Angostura Cocoa Bitters make an excellent bourbon Old Fashioned. It pairs so well with the aged spirits, making it ...
[66]
Manhattan vs. Old Fashioned: What's the Difference? - Liquor.com
Sep 21, 2022 · Both also call for Angostura bitters, which add baking-spice notes and aromas that accentuate those of the whiskey. Both are stirred rather than ...
[67]
Cocktail Conundrums: How Much Is Actually In a Dash? | The Kitchn
Dec 31, 2020 · Every dash I measured came out between 1/8 teaspoon and 1/4 teaspoon, sometimes coming closer to one or the other, but not varying greatly.Missing: per | Show results with:per
[68]
Citrus Bitters - Alcohol Free - DRAM
In stock Free delivery over $60Citrus bitters are a blend of organic citrus and blossoms, evoking a warm sunny day in a flowering citrus grove. FLAVOR PROFILE Bright and lively on the palate ...Missing: 2010s | Show results with:2010s
[69]
All The Bitter: Alcohol-Free Alchemy - Happy Every Hour
Aug 27, 2024 · ... Bitter: Alcohol-Free Alchemy | Happy Every Hour. NON-ALCOHOLIC SPIRITS ... The 19th century saw bitters diversify in their applications ...Missing: 21st | Show results with:21st
[70]
https://thesobercurator.com/all-the-bitter-alcohol-free-alchemy/
[71]
Habanero Bitters - Amazon.com
4.5 17K · 30-day returnsBarMate Spicy Habanero Cocktail Bitters - Drink Flavor Enhancer, Handcrafted Small Batch Bitters for Premium Cocktails, 2 oz.
[72]
All the Bitter Lavender BItters - Herban Flow
In stock Free delivery over $125Crafted with locally sourced organic lavender, plus chamomile, rose petals, and calming herbs + adaptogens like ashwagandha, skullcap, passionflower, and lemon ...Missing: craft habanero 2020s
[73]
CBD Bitters Archives - Cordial Organics
Free delivery over $75Our premium CBD bitters enhance any beverage, from cocktails to mocktails, infusing them with a complex blend of flavors like Celebrate's Meyer Lemon.Missing: 2020s | Show results with:2020s
[74]
CBD Bitters-House Of Bitters
Bring on the calm. Our CBD Cocktail Bitters are formulated with pure CBD isolate, it contains absolutely no THC or additional cannabinoids.Missing: US 2020s
[75]
https://www.houseofbitters.com/cbd-bitters
[76]
Yuzu Bitters | The Japanese Bitters
Yuzu bitters are made with neutral spirits and yuzu peel, purchased from Tokushima, and captures the essence of yuzu, a citrus fruit from Southern Japan.Missing: Indian neem global specialties
[77]
https://japanese-cocktail-creation.com/en/yuzu_bitters.html
[78]
Brands Report 2024: Cocktail Bitters - Drinks International
Jan 17, 2024 · Beyond Angostura's dominance, Peychaud's is the significant runner-up, declared the second-best performing cocktail bitter in almost a third of ...
[79]
https://drinksint.com/news/fullstory.php/aid/11007/Brands_Report_2024:_Cocktail_Bitters.html
[80]
https://www.researchandmarkets.com/reports/6082917/bitters-market-global-forecast
[81]
Bitters: Time for a New Paradigm - PMC - NIH
May 14, 2015 · This simple model asserts that the stimulation of bitter receptors acts locally to increase digestive secretions. This is certainly true for the ...
[82]
Digestive Bitters: Benefits, Risks and More - WebMD
Feb 20, 2024 · Digestive bitters are herbs that taste bitter. They're often used in traditional Chinese medicine and Ayurveda medicine.
[83]
Effects of Bitter Substances on GI Function, Energy Intake and ... - NIH
Apr 16, 2021 · The evidence that bitter substances have the capacity to reduce body weight and/or improve glycaemic control in obesity and/or type 2 diabetes,
[84]
Herbs America, Inc. - 545913 - 04/18/2018 - FDA
Apr 18, 2018 · The German Commission E has approved boldo leaf as an herbal drug that allows use for complaints of the gastrointestinal tract including ...
[85]
The Benefits and Dangers of Bitters - Evolutionary Herbalism
Apr 28, 2021 · Excessive use of bitters can actually cause cold damage to the digestive system. ... So this is a short summary of the effects of bitters ...
[86]
https://www.evolutionaryherbalism.com/2021/04/28/the-benefits-and-dangers-of-bitters/
[87]
A Guide to Bitters: How to Use, Benefits, Flavors, and Recipes
as the name implies — an infusion that's created from predominantly bitter ingredients. These ingredients comprise aromatics ...
[88]
14 Best Herbal Liqueurs in Germany - TasteAtlas
Oct 30, 2025 · The term kräuterlikör denotes different types of European herb liqueurs, predominantly German, which are also known as halbbitter (half bitters) ...Missing: rituals | Show results with:rituals
[89]
10 Things You Should Know About Jägermeister - VinePair
May 26, 2021 · Jägermeister is a liqueur, and more specifically a digestif. Digestifs, or low-ABV liqueurs typically consumed after a meal, are intended to aid in digestion.Jägermeister Is Fancier... · Jägermeister Is Vegan... · Faqs
[90]
https://vinepair.com/articles/jagermeister-digestif-shots/
[91]
Argentina's Beloved, Two-Ingredient Cocktail Transcends Age ...
Sep 19, 2018 · Fernet and Coke, or fernet con coca, is an Argentine icon. The bittersweet concoction, with a rich, gold-tinted foam, transcends age, sex, and social standing.Missing: significance | Show results with:significance
[92]
Fernet with Coca-Cola is as popular and characteristic a drink in ...
Mar 20, 2024 · Fernet with Coca-Cola is a mixture of Italian bitter liqueur and cola soda that has become a cultural symbol rooted in Argentine identity.Missing: South significance
[93]
Bitters: the Spice of Cocktail Life | Alcohol Professor
Jun 8, 2017 · Bitters are made from high-proof alcohol that has been infused with the flavors of roots, barks, fruit peels, seeds, botanicals, flowers, and herbs.<|control11|><|separator|>
[94]
TCM Basics 101: Five Flavors of Traditional Chinese Medicine - Bitter
Sep 27, 2024 · Bitter is the flavor of Fire. Just like the Fire element, the flavor Bitter stimulates the upward movement of Qi and Blood to the chest and Heart.
[95]
https://www.drxiangjun.com/blog/five-flavors-of-traditional-chinese-medicine-bitter
[96]
Traditional Medicines in Africa: An Appraisal of Ten Potent African ...
The indigenous San and Khoi peoples of Southern Africa have used Devil's Claw medicinally for centuries, if not millennia [8, 19, 91]. Harpagophytum ...
[97]
https://pmc.ncbi.nlm.nih.gov/articles/PMC3866779/
[98]
Trend Alert: Mezcal Will Be the Hottest Spirit of Fall - PureWow
Oct 13, 2025 · With its smoky notes, mezcal provides a cozy, warming sensation that pairs well with classic fall flavors, like apple, pomegranate and fig—as ...1. Mezcal El Silencio... · 2. Su Casa Mezcal · 3. 400 Conejos Añejo
[99]
Savory, minimal, nostalgic: These are the top cocktail trends for 2025
Jan 20, 2025 · The template is simple: an Italian red bitter, sweet vermouth, soda water with a fresh orange peel. You can plug and play different options to ...