Dating back to the ancient Egyptians who are believed to have infused medicinal herbs in jars of wine, modern-day bitters—broadly split into two categories—are produced by infusing a neutral spirit with a wide variety of aromatic and healthful herbs, fruits, roots, bark and spices.

Cocktail bitters are usually quite astringent, so small drops and dashes are added sparingly to flavor mixed drinks like the Negroni, Sazerac and Old Fashioned.

Digestive bitters, on the other hand, have a far milder flavor profile and are usually consumed neat or on the rocks at the end of a meal to help with digestion and combat nausea or heartburn.