Bartending 101 Denver Practice Test

Bitters are used in small amounts to add aroma, balance sweetness, and deepen flavor in cocktails. The three most widely used and versatile options are Angostura, Orange, and Peychaud's. Angostura bitters are a go-to workhorse, lending a warm, aromatic backbone to many drinks from whiskey-based classics to citrus-forward mixes. Orange bitters provide a bright citrus lift that lightens and complements a wide range of spirits, especially gin and whiskey. Peychaud's bitters bring a distinct, lighter, anise-clove note that’s iconic in certain cocktails and adds a unique twist without overpowering the other flavors. Other choices introduce more specialized flavors—like chocolate or grapefruit bitters—which appear less frequently in a broad range of recipes. Repeating Angostura without adding variety also reduces the usefulness of the trio.