bitters

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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

A Dictionary of Food and Nutrition | 2005 | | Â© A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

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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DAVID A. BENDER. "bitters." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 14 Nov. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "bitters." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (November 14, 2009). http://www.encyclopedia.com/doc/1O39-bitters.html

DAVID A. BENDER. "bitters." A Dictionary of Food and Nutrition. 2005. Retrieved November 14, 2009 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-bitters.html

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