What Three Dashes Do: Bitters, Angostura, and the Chemistry of the Cocktail

In 1806, a newspaper in upstate New York published the first documented definition of a cocktail: spirits, sugar, water, and bitters. Bitters were there at the beginning. Most bars today have exactly one bottle.This episode traces the history of bitters from ancient medicinal tonics through the 1806 cocktail definition, through a German military surgeon named Johann Siegert who crossed the Atlantic to join Simón Bolívar's revolution and spent four years in a Venezuelan river town developing a formula that is still secret today — and through the chemistry of what a few dashes of concentrated botanical extract actually do to a drink. The answer involves poison-detection receptors, a 200-year-old supply chain that routes ingredients through England to prevent reverse-engineering, and less than two percent of your drink by volume.Full show notes, research sources, and transcript at thealchemistsbar.com.Distillate: The Hidden History of Cocktails, Spirits & Drink Culture is a production of The Alchemist's Bar, part of the Obscura Meridian family of projects. New episodes every Tuesday at 6:00 AM Central.Full show notes, research sources, and transcript at thealchemistsbar.com.Follow The Alchemist's Bar on Instagram @the_alchemists_bar. Subscribe to the Alchemist's Ledger — the monthly newsletter where the research that didn't fit in the episode lives — at thealchemistsbar.com. Hosted on Acast. See acast.com/privacy for more information.