Gin And Bitters Ingredients
– 2 ounces of gin
– 2 dashes of bitters
Gin And Bitters Step by Step Mixing Guide
– Fill a cocktail shaker with ice
– Pour 2 ounces of gin into the shaker
– Add 2 dashes of bitters to the shaker
– Close the shaker tightly
– Shake the shaker vigorously for about 10-15 seconds
– Strain the mixture into a chilled cocktail glass
– Serve and enjoy!
Gin And Bitters History
The cocktail known as Gin and Bitters has a fascinating history that dates back several centuries. Its origins can be traced to the early days of the British Royal Navy, where sailors were given a daily ration of gin to boost morale and fight off scurvy. However, the addition of bitters to this concoction is what truly sets it apart.
Bitters, a potent herbal infusion, were initially created for medicinal purposes. They were believed to aid digestion and cure various ailments. The combination of gin and bitters proved to be a winning combination, as the bitterness of the bitters complemented the botanical flavors of the gin.
Over time, the popularity of Gin and Bitters spread beyond the confines of the navy and into the wider world. It became a favorite among British officers stationed in India during the colonial era. The addition of bitters not only enhanced the taste of the gin but also acted as a natural remedy for the tropical diseases prevalent in the region.
As the cocktail culture evolved, Gin and Bitters found its way into the repertoire of bartenders around the world. Its simplicity and versatility made it a staple in many bars and households. The burst of flavors from the gin and the complex herbal notes from the bitters created a unique and refreshing drink that appealed to a wide range of palates.
Today, Gin and Bitters continues to be a beloved classic cocktail. Its history and origins are a testament to the ingenuity of sailors and the medicinal properties of bitters. Whether enjoyed on a sunny afternoon or as a pre-dinner aperitif, this cocktail remains a timeless favorite for cocktail enthusiasts everywhere.
