How much alcohol is in bitters?

Most cocktail bitters contain a surprisingly high alcohol content, typically ranging from 35% to 45% ABV. Despite their robust alcohol-by-volume, the actual amount of alcohol contributed to a single cocktail is negligible, as only a few drops or dashes are used for flavoring. This high-proof alcohol acts as an excellent solvent, extracting and preserving the potent flavors from various herbs, spices, and roots.

Quick Summary

Bitters are technically alcoholic, often with a high ABV, but their minimal usage as a flavoring agent means they contribute a negligible amount of alcohol to a finished drink. The high-proof alcohol base effectively extracts and preserves botanical flavors, and many brands are classified as non-potable food extracts.

Key Points

• High ABV, Low Impact: Most bitters contain a high ABV (35-45%), but because only dashes are used, the actual alcohol added to a drink is negligible.

• Flavor Extractor: The high alcohol content is essential for extracting and preserving the potent, complex flavors from the botanical ingredients.

• Food Product, Not a Beverage: In the US, cocktail bitters are legally classified as "non-potable" food extracts, which is why they are not sold exclusively in liquor stores.

• Can't Get Drunk: Due to the minuscule amount used, it is virtually impossible to get intoxicated from the alcohol content in cocktail bitters.

• Alcohol-Free Options Exist: For those who avoid alcohol entirely, several brands offer excellent non-alcoholic bitters made with a glycerin or water base.

The Surprising Alcohol Content of Bitters

Contrary to popular belief that bitters contain minimal to no alcohol, most brands actually have a significant alcohol content by volume (ABV), often on par with or even higher than many base spirits. This is because the process of making traditional bitters involves infusing herbs, spices, fruits, and roots into a high-proof neutral spirit to create a concentrated flavor extract. For instance, the widely used Angostura Aromatic Bitters famously contains 44.7% ABV, making it a powerful flavor agent.

Why High Alcohol is Key to Flavor

The high percentage of alcohol in bitters is not for potency in terms of getting a drinker intoxicated, but for its effectiveness in extracting and preserving flavors from the botanicals. Alcohol is an excellent solvent for the various aromatic compounds and oils found in ingredients like gentian root, orange peel, cinnamon, and cinchona bark. This maceration process creates an intensely concentrated liquid, meaning you only need a few drops to add complex depth to a cocktail. The small quantity used means the alcohol's contribution to the overall drink is minuscule and does not significantly alter the final ABV.

Regulation and Classification: The "Non-Potable" Distinction

In the United States, most cocktail bitters, including well-known brands like Angostura and Peychaud's, are classified as “non-potable” food flavorings by the Alcohol and Tobacco Tax and Trade Bureau (TTB). This classification is based on the premise that they are too bitter and concentrated for singular consumption, similar to how vanilla extract is classified. This is why they can often be purchased in stores that do not sell other alcoholic beverages, and why they were still sold during Prohibition.

• Food Extract Status: Bitters are regulated by the FDA and TTB as food flavorings, not beverages.
• Sale Without Liquor License: The non-potable classification allows for wider distribution in grocery and specialty stores.
• Legal Precedent: This distinction has been in place since the Prohibition era, recognizing that the product is not intended for drinking straight.

Can Bitters Make You Drunk?

Realistically, no, a few dashes of bitters cannot make you drunk. The amount of alcohol is so insignificant when diluted in a full cocktail. Consider this: one dash of Angostura bitters (around 0.37 mL) adds approximately 0.17 mL of alcohol to a drink. This is a tiny fraction of the alcohol in a standard cocktail, which usually contains a full shot (30-45 mL) of a base spirit. You would need to consume an entire bottle of bitters—a feat that would be intensely unpleasant due to the concentrated flavor—to feel any real effect.

Exploring Alcohol-Free Options

For individuals avoiding alcohol completely, whether for sobriety or health reasons, there are now excellent alcohol-free bitters available on the market. These products replace the high-proof alcohol with a glycerin or water base while still utilizing the same botanicals for flavor extraction. This allows for the addition of complexity and balance to mocktails without any alcohol content. Brands like All The Bitter and DRAM Apothecary specialize in these non-alcoholic alternatives.

Comparison of Bitters: ABV and Base

To provide a clear picture of the alcohol content variation across different brands, here is a comparison table:

Brand	Style	Typical ABV Range	Base	Non-Potable Status (US)
Angostura	Aromatic	44.7%	High-proof alcohol	Yes
Peychaud's	Aromatic	35%	High-proof alcohol	Yes
Fee Brothers	Various	1.3%-46%	Glycerin/High-proof alcohol	Yes (Most)
The Bitter Truth	Various	30%-44%	High-proof alcohol	Yes
All The Bitter	Various	0.0%	Water/Glycerin	N/A (Already Alcohol-Free)

The Evolution of Bitters and Their Usage

The origins of bitters trace back to ancient medicinal remedies. Apothecaries would infuse botanicals in alcohol to create digestive tonics and cure various ailments. In the 19th century, figures like Dr. Johann Siegert (Angostura) and Antoine Peychaud (Peychaud's) refined these formulas, eventually leading to their use as cocktail flavorings. The modern cocktail revival has seen an explosion of small-batch and flavored bitters, with mixologists experimenting with profiles ranging from chocolate and walnut to rhubarb and grapefruit. This rich history and evolution solidify bitters' role as a foundational ingredient in both classic and modern mixology.

The Bitters Truth About How Much Alcohol Is In Bitters

The amount of alcohol in bitters varies by brand and style, but it is typically quite high by volume. However, the key takeaway is that due to their use in miniscule quantities, bitters contribute a negligible amount of alcohol to a finished cocktail. The high alcohol content is primarily functional, acting as a preservative and flavor extractor. For those concerned with alcohol intake, excellent zero-proof alternatives are now widely available, allowing everyone to enjoy the complex, balancing flavors bitters add to drinks.

Conclusion

While a bottle of bitters can have an ABV similar to or higher than whiskey, the amount used per drink is so small that its alcoholic impact is insignificant. Its purpose has evolved from a medicinal tonic to an essential flavoring agent that adds complexity and balance to cocktails and mocktails alike. Whether using a traditional high-proof version or a modern alcohol-free alternative, bitters are a vital ingredient for any home or professional bar.

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Frequently Asked Questions

Is Angostura bitters alcoholic?

Yes, Angostura Aromatic Bitters contain 44.7% alcohol by volume (ABV), making it a technically alcoholic product. However, the amount used in cocktails is so small that its alcohol contribution is negligible.

Do you have to be 21 to buy bitters?

In the United States, bitters are legally classified as a non-potable food flavoring and are regulated like vanilla extract. Therefore, you do not typically need to be 21 or older to purchase most cocktail bitters, though policies can vary by store.

How much alcohol is in a dash of bitters?

A single dash of bitters contains a minuscule amount of alcohol. For example, a dash of Angostura bitters adds less than 0.2 mL of alcohol to a drink, an insignificant quantity.

Why do some bars carry bitters but not liquor?

Bars that don't sell liquor can carry bitters because they are legally classified as a food product, or non-potable, not a beverage. This allows for their sale in venues that do not have a liquor license.

Are there non-alcoholic bitters?

Yes, there are several brands that produce entirely alcohol-free bitters, often using glycerin as a base instead of alcohol. These provide the complex flavor of traditional bitters without any alcohol content.

Do bitters have to be refrigerated?

No, bitters do not need to be refrigerated. The high alcohol content acts as a natural preservative, giving them a very long shelf life, often up to five years after opening.

What is the difference between bitters and amaro?

Bitters are concentrated, non-potable flavoring extracts used in small quantities, while amaro is a bitter Italian liqueur meant to be consumed in larger amounts. Amari are beverages, whereas bitters are a food flavoring.