Bitters and vermouth are both flavoring agents used in cocktails, but they serve different purposes and have distinct characteristics.
Bitters:
Composition: Bitters are highly concentrated, aromatic liquids made by infusing herbs, spices, roots, and other botanicals in alcohol. They often contain a variety of flavors, including bittering agents, herbs, and citrus peels.
Usage: Bitters are typically used in small dashes or drops to add complexity and depth of flavor to cocktails. They are considered a seasoning or flavor enhancer rather than a primary ingredient.
Common Types: Angostura bitters and Peychaud's bitters are two popular examples. There are also many artisanal and flavored bitters available.
Vermouth:
Composition: Vermouth is a fortified wine that is aromatized with various botanicals, including herbs, spices, and sometimes flowers. It is sweetened and fortified with additional alcohol, usually brandy.
Usage: Vermouth is often used as a significant component in cocktails, such as the classic Martini and Manhattan. It contributes not only flavor but also body and balance to the drink.
Types: There are two main types of vermouth—sweet (red/rosso) and dry (white/blanc). Sweet vermouth tends to be richer and more herbal, while dry vermouth is lighter and more crisp.
In summary, bitters are highly concentrated, often bitter and aromatic liquids used in small quantities to enhance the flavor of cocktails. Vermouth, on the other hand, is a fortified wine infused with a variety of botanicals and is a more substantial ingredient in cocktails, contributing both flavor and structure to the drink.
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