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bitters
bitters various alcoholic beverages containing bitter principles, such as angostura bark, cascarilla, quassia, gentian, orange, quinine, and other flavoring agents, and prepared by infusion or distillation. They are used as appetizers, digestives, and flavoring for mixed drinks and frequently attain an alcoholic strength of 40%. |
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"bitters." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>. "bitters." The Columbia Encyclopedia, 6th ed.. 2011. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1E1-bitters.html "bitters." The Columbia Encyclopedia, 6th ed.. 2011. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1E1-bitters.html |
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bitters
bitters Extracts of herbs, spices, roots, and bark, steeped in, or distilled with, spirits. Originally prepared for medicinal use (tinctures or alcoholic extracts of the natural products); now used mainly to flavour spirits and cocktails, or as aperitifs. See also Angostura; wine, aperitif.
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Cite this article
DAVID A. BENDER. "bitters." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 26 May. 2012 <http://www.encyclopedia.com>. DAVID A. BENDER. "bitters." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 26, 2012). http://www.encyclopedia.com/doc/1O39-bitters.html DAVID A. BENDER. "bitters." A Dictionary of Food and Nutrition. 2005. Retrieved May 26, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-bitters.html |
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