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BITTERS

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Originally appearing in Volume V04, Page 14 of the 1911 Encyclopedia Britannica.

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BITTERS , the name given to aromatized (generally alcoholic) beverages containing a See also:

BITTER, KARL THEODORE FRANCIS (1867– )

bitter substance or substances, used as tonics, appetizers or digestives. The bitterness is imparted by such substances as bitter See also:

orange rind, See also:

GENTIAN

gentian, See also:

RHUBARB

rhubarb, See also:

QUASSIA

quassia, cascarilla, angostura, See also:

QUININE

quinine and See also:

CINCHONA

cinchona. See also:

JUNIPER

Juniper, See also:

CINNAMON

cinnamon, carraway, camomiie, See also:

CLOVES

cloves and other flavouring agents are also employed in See also:

CONJUNCTION (from Lat. conjungere, to join together)

conjunction with the bitter principles, See also:

ALCOHOL

alcohol and See also:

SUGAR

sugar. Soine bitters are prepared by See also:

SIMPLE

simple maceration and subsequent filtration (see See also:

LIQUEURS

LIQUEURS), others by the more coinplicated See also:

DISTILLATION (from the Lat. distillare, more correctly destillare, to drop or trickle down)

distillation See also:

PROCESS

process. Those prepared by the latter process are the finer commercial articles.' Bitters are usually sold under the name of the substance which has been used to give them the predominant flavour, such as orange, angostura or See also:

peach bitters, &c. The alcoholic strength of bitters varies, but is generally in the neighbourhood of 40% of alcohol.

End of Article: BITTERS

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