I’m not sure I’d call “bitters” a mixer–it’s an ingredient in drinks, but used rather sparingly. A drop or two’ll do ya. It’s more of an aromatic or accent flavor. Anyhow “bitters” is a mix of bitter herbs and roots steeped in alcohol. Angostura bitters are probably the most popular ones.
“Bitter” as in beer, is a well-hopped ale, as has already been stated, but, despite the name, it’s not particularly bitter (at least compared with styles like American Pale Ale and India Pale Ale–a lot of British IPAs are actually stylistically bitters, so it’s a confusing term). It’s a pretty standard run-of-the-mill ale. If you’ve ever heard of Red Hook ESB, the ESB stands for “Extra Special Bitter”.
My parents always had a bottle of bitters in the fridge. I believe they’ve had the same bottle for nigh on 30 years (and they still work for hiccups). And yet, I don’t know of a single drink that calls for them. Anyone? Buehler?
To get a decent English Bitter, you’re going to have to go to to the UK. The English take pride in their cask conditioned ales, but their bottled for export pasteurized beer falls way short. Since you live in Central Jersey, you should check out The Ship Inn in Milford. I haven’t made it there yet, but there English style ales are supposed to be on par with what you’d find in an English pub.
Some of these have quite strong tastes and are maybe not ideal for anyone not used to english ales and bitters. Please go with a knowledgeable friend and start with something not too challenging - in the above list Ruddles is kind of mellow, likewise Waggledance (great served chilled), while Old Peculier and Black Sheep may startle you a little.
Oh, and please note what x ray vision just posted - there can be a significant difference between the bottled and draught version of an ale, and indeed between the same draught beer as served in two differnt pubs - a poor barkeep can ruin a cask.
[Asterix]“now drink your beer before it gets cold.”[/Asterix]
There’s actually a bunch of different kinds of bitters, though Angostura is the only one that’s known to the general public. I have half a dozen kinds of bitters in my home bar, and the two bars I go to most often (which, granted, are aimed at serious drinkers) each have over a dozen, including homemade.
One of my favorite bottled bitters is made right here in the U.S. - Rogue Brutal Bitter. It’s often classified as an ESB or Premium Bitter, but the English don’t put as much stock in the classification of beers as us Americans do, and it is DAMN tasty!
Speckled Hen - one I avoid partly because it’s not a great beer (all of this is IMHO obviously), and mainly because Greene King who now own it are becoming an unpleasant big & agressive business driving out smaller brewers.
Waggledance, Tanglefoot, Hobgoblin and Black Sheep are certainly good ones. Adnams and St Peters are ones to look for if you want my local Suffolk beers (the latter possibly rather hard to find)
“Bitters” with the “s” is a darkish liquor somewhat like Jagermeister, taken as an aid to digestion. Angostura Bitters is very similar to Jagermeister, though it isn’t usually marketed as an actual drink; instead, small amounts are used in some mixed drinks, like a Manhattan, and a small amount (like a teaspoon) is recommended for the digestion. Not all bitters are alcoholic, but I’m at all certain that I would be able to tell Angostura and Jager apart.
A lot of people don’t - Greene King have been canny at keeping the public identity of acquisitions such as Speckled Hen quite separate from their main business.
Take a look here (although only from that article have I learned of their climbdown last month).
Technically only a bitter in terms of the aforementioned “Lager or Bitter?” question, but I’d definitely agree that it’s a pretty awesome beer.
Old Speckled Hen has been very unimpressive both times I’ve tried it, but Black Sheep is pretty good. On a vaguely related note (in that it’s the same brewer), have you ever had the Monty Python Holy Grail Ale? Surprisingly good for what’s basically a gimmick.
Milford is well out of my Range. I don’t get to Flemington too often and nowhere else I go is vaguely near it. However, if the rate of exchange ever gets near normal again, I want to go back to the UK and I want to sample more beers and ale, when I am there.
Well, I’m not sure, but I’m gonna vote “no.” My dad drinks highballs which consist of bourbon and a splash of ginger ale. I know that’s probably not a true highball, but I’ve never heard of bittahs in 'em. Maybe a professional can set us straight.
As far as I’ve always used the definition, a highball is one spirit cut with one mixer, that’s it. Seven & seven, rum & coke, scotch & soda, etc. The wikipedia article seems to take a slightly more expansive list, including cocktails like Long Island Iced Tea under highballs, which I would definitely not call a highball.
I am not a mixologist or bartender, though, just an avid drinker, so anyone with more insight can set me straight on this.
(the latter possibly rather hard to find)