Bitters are the salt and pepper of the bar. A few dashes connect the flavours in a drink and stop it tasting flat or overly sweet.
Aromatic bitters
Angostura is the classic — warm spice and clove. It belongs in the Old Fashioned and Manhattan and works in almost any whisky or rum drink.
Citrus and herbal bitters
Orange bitters brighten gin and vermouth drinks like the Martini. Herbal and celery bitters add a savoury edge to sours and highballs. Try the same drink with two different bitters side by side — it is the fastest way to train your palate.