Buzz
We've already established that cocktail bitters are much more than just for cocktails. They add richness to lemonade, enhance the flavor of royal icing, and bring a touch of refinement to potato salad. It’s no surprise then that they’re fantastic in iced coffee too.
Coffee has a complex flavor profile on its own, but that doesn’t mean you can’t enhance it further. These potent alcoholic extracts, often called the 'bartender’s spice rack,' have the power to add that little extra something that makes a drink feel truly finished. And they’re not just for alcoholic beverages.
Not all bitters are suited for every type of coffee, so it's worth considering the bean before you start adding flavors. For a light, citrusy roast, go for a citrus-flavored bitter. For a darker brew, try something like pecan or chocolate. If you don’t have those specific flavors on hand, don’t worry—classic Angostura, with its herbal notes, pairs well with nearly any coffee.
To give your iced coffee a boost—whether it’s already delicious or needs a little help—simply add a few shakes of bitters to a glass filled with ice and coffee, then stir. I recommend using at least four shakes, as the strong coffee flavor tends to overpower anything less. If you’re feeling adventurous, you can further elevate the experience by adding an herbal liqueur like Fernet-Branca (or anything in the Fernet family). Unlike bitters, this will noticeably increase the alcohol content, but that’s not necessarily a downside, especially in 'these times.'
