What spices are to a chef, bitters are to a bartender. Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the globe, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make a cocktail special.

Few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. Many brands of bitters began as medicinal tonics and soon found a home in cocktails as concentrated flavours that add a nice kick to the mix, even though they are only used by the dash. Bitters were considered a necessity in the early definition of a cocktail, but were left out of many drinks until their recent comeback thanks, in part, to an interest in classic cocktails. Formulas are often closely guarded secrets and include a variety of herbs, fruits, spices, and roots infused in a base of alcohol or glycerine. In today's bar, bitters are essential and each brings its own qualities to a cocktail, so don't be afraid to experiment.