
Somewhere back in our vulnerable past, we relied on our detection of bitterness to avoid eating certain plants because they’re toxic. So what can explain the trend towards bitter in modern-day cocktails? Sales of bitter liqueurs such as Campari and Fernet Branca are way, way up – especially among the fashionable crowd in large metropolitan areas. Is the stylish set bent on destroying itself through the consumption of the very bitter roots we are predisposed to avoid? Are tragically hip hipsters really that tragic? Is the bitter cocktail some cruel form of natural selection? Or is there a certain beauty found in the forbidden?
A Bitter Cocktail
What about you? Do you like a bitter cocktail? It seems to be a very personal thing. In fact, there is scientific proof that not everyone perceives bitter in quite the same way. There’s a gene in our DNA that determines how we perceive bitter. All people have two copies of every gene, and how these bitter gene variants line up determines the genetically based differences in our bitter taste receptors (taste buds). This affects whether we perceive something as intensely bitter, somewhat bitter, or without taste. Which means, of the five tastes (bitter, salty, sour, sweet, umami) bitter may be the most complex.
As for me, I probably fall in the middle category. I’ve grown to love bitter flavors. But I realize they’re not for everybody. So the challenge in presenting a bitter cocktail on this blog is to try to judge just how bitter I can go and still create a drink that will get along with anyone.
Aperol Gin Summer Sour
Which is why I reached for Aperol.
Aperol can indeed get along with anyone. It’s got a hint bitterness, but only delicately so. This Italian liqueur has the complexity of orange peel yet it goes down easy. It’s easy on the eyes too – with a crimson hue that sparkles gold in the setting sun. Making this the perfect not so bitter bitter cocktail for those possibility-filled hours between work and dinner. GREG

a crimson hue that sparkles gold in the setting sun…
You could sell glasses to a blind man with that kind of beautiful language, G! xo
Great post! My theory is even if it is in your DNA, you may develop a love for bitters as your palette ages (like fine wine, lol). As a younger person, I would not have liked them. However, now? .…Love…love..love all things bitter in a drink. It truly makes many of our beloved cocktails achieve that perfect balance.
good cocktail.….…
Finally tried an Aperol Spritz this summer in Europe and I was hooked. Love your gin version.
Greg, this sounds AND LOOKS wonderful. I’ve never tried Aperol, and it’s high time I did!
Love that background color and love all bitters, it must be my DNA. Campari and Pastis are my favorites. I have to try your drink as soon as possible.
I am not a huge fan of bitter but I would love to try this cocktail, it is so beautiful, particularly against that gorgeous background. I just worked on a creative project that had a similar palette, it was very cool.
When I saw this on social media (was it Instagram? Facebook?), I couldn’t wait for the post. We are big Aperol fans, and Mark is a hugs gin fan, so this is right down our summer alley. Cheers!
I do think bitter is perfectly fine in Aperol. It was the house drink at Zoe’s appreciation day party for me. Everyone loved it but now I must try this version. After all, I do have that time between work and dinner every day. And just a mention…I can’t drink IPA’s because they are too bitter for me!
Wow! Beautiful photos! Aperol is a bit too botanical for me, so instead of just prosecco, for a spritzer, I add orange juice as well…
Then this may not be the drink for you as gin really ups the botanicals… GREG
Love that background — great color. Great drink, too. I DO like bitter drinks — interesting info about that. Thanks!
I’ve been wanting to try Aperol as I’ve never had it (GASP!) — Pretty sure it would get along with me very well. 😉 Lovely!
This explains my affinity for savory and bitter things. I am pretty sure it is 5 o’clock somewhere because I can’t wait to try this wonderful cocktail.
So what can explain the trend towards the fashionable crowds in large metropolitan areas drinking things that they evolved to think of as poison? Oh, I don’t want to name it, but it has orange hair. Nuff of that, though — LOVE the pink background for your photo! Brilliant.