Bitters by type

What sets the types apart

Bitter is a collective name for spirits in which herbs, roots and peels determine the flavour. Herbal bitter is the broad group: from soft and sweetish to dry and distinctly bitter, often drunk as a shot or after a meal. Berenburg is the Frisian variant, based on genever or grain distillate, with its own herb blend per house. Below, for each type, you can see what the label says and which bottles are in the shop.

Bitter is often drunk neat, at room temperature or lightly chilled, in a small glass. Many regions have their own recipe, so the taste differs more from brand to brand than with many other drinks. Tasting a few bottles side by side is the best way to find a favourite. The shop on the Brink stocks bitters from various houses; the bottles per type are listed below. Bitter is also turning up more and more in cocktails, as a spicy base or in a few drops. Thanks to the high alcohol percentage, an opened bottle keeps well for a long time, as long as it stands upright and out of the sun.