bitters


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Related to bitters: Angostura bitters

bit·ters

(bit'ĕrz),
1. An alcoholic liquor in which bitter vegetable substances (for example, quinine, gentian) have been steeped.
See also: bitter tonic.
2. Bitter vegetable drugs (for example, quassia, gentian, cinchona), usually used as tonics. Synonym(s): amara

bitters,

n orally administered drugs made from botanical sources. Bitter in taste, they often are used to activate the gastrointestinal tract, to reduce inflammation, and to work as mild sedatives.

bitters

reflex sialogogues. Included in the group are gentian, quassia, nux vomica and quinine.
References in periodicals archive ?
And if we activate these fields, they should taste bitter or sweet, even though they're only getting plain water.
Many bitters -- including Angostura -- originated as medicines.
Take a sturdy tumbler and add a good splash of sugar syrup (microwave a wee bit of water with sugar to dissolve) and two or three dashes of bitters.
Making bitters has become so popular that this year that the annual gathering Tales of the Cocktail even hosted a national homemade bitters competition.
Whatever its precise combination of ingredients--gentian root is one it admits to--Angostura bitters plays a supporting role in numerous cocktails, including such classics as the Manhattan, the Old-Fashioned, and the Pink Gin, the latter reportedly favored by England's late Queen Mother.
In that climate, bitters seemed fussy, and career bartenders were replaced by college kids working part-time for spending money.
Ken Brooker - and, indeed, Bitter And Twisted - are no strangers to the North-East.
Add two dashes of bitters, stir with ice, strain into a cocktail glass and garnish with a cherry.
There even are chocolate bitters and one made from a single-malt scotch.
Bitters have been used to calm the jangled stomach, speed digestion or liven the spirit since before the American cocktail was created.
Initially, cocktails included any drink composed of a distilled spirit, sugar, water, and bitters; the addition of bitters was the defining characteristic as described by Jerry Thomas, a bartender in 1862 (Edmunds 47).
Stewart Gilliland, director of WTH said: "The rapid growth of the hi-tech bitters -- currently running at 50% plus -- is gathering momentum, which is why we are optimistic as we approach their fourth Christmas.