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Lemon peel and pith over a bitter root: citrus aromatics without the sweetness.
United States and Europe
Citrus bitters are as old as the category, and orange was the survivor that every bar kept. Lemon came back with the modern bitters boom, when small producers began filling the gaps the classic houses had left.
Lemon peel macerates in high-proof spirit with a bittering agent such as gentian or cinchona, plus supporting spices. The oil in the peel carries most of the aroma.
Bright lemon zest and pith over a clean, drying bitterness. Sharper and less candied than orange bitters.
Did you know
A dash of lemon bitters does what a squeeze of juice cannot: it adds the smell of citrus without adding acid, so the balance of the drink stays where the recipe put it.
Also known as: lemon bitters
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