Bitters have long been described as the “salt and pepper” of mixology, tiny drops that transform otherwise simple blends into structured experiences. They trace their lineage to medicinal tinctures: herbal, aromatic, and botanical infusions once prescribed as cures for digestive ailments or fevers. Apothecaries in Europe and America macerated herbs, roots, and barks in alcohol, producing concoctions that were taken as drops, not cocktails. Over time, bartenders discovered their power to round off sweetness, highlight aromas, and add spice. In India, similar traditions were already alive: Ayurvedic tonics using bitter neem, tulsi, and triphala were consumed to restore balance. When colonial officers brought |Angostura| bitters to the subcontinent in the nineteenth century, the cultural resonance was instant. Indian palates, long accustomed to bitter gourd, neem, and spiced tonics, recognized bitters not as foreign oddities but as familiar balancing agents dressed in Western bottles.
