Abbott's Bitters

Abbott's Bitters is an extinct product.

It was made by the C.W. Abbott company in Baltimore, Maryland from 1865 until around 1950.

It was one of the big three bitters sold in America, the other two being Angostura and Peychaud.

Abbott's Bitters were barrel-aged. The recipe was changed sometime in the 1940s before production ended; purists say that it wasn't as good after the change.

Abbott's were considered the best bitters for a Manhattan (Angostura are used now.)

There are still some vintage bottles floating around at some home bars, as well as recipe booklets, and Abbott's-branded bar paraphernalia.

Enthusiasts try to approximate the bitters by using vodka, gentian, ginger, cardamom, cassia, cloves, sugar, then barrel aging the mixture.

Abbott's Bitters, Amaro Abano, Amaro Braulio, Amaro Felsina Ramazzotti, Amaro Felsina, Amaro Lucano, Amaro Montenegro, Amaro Nardini, Amaro Nonino, Amer Picon Bitters, Angostura Bitters, Averna Bitters, Branca Menta Bitters, Calisaya Bitters, Campari, China Martini Bitters, Cora Bitters, Fee's Old Fashioned Aromatic Bitters, Fernet Branca Bitters, Fernet Luxardo Bitters, Fernet, Gammel Dansk Bitters, Jägermeister Bitters, Luxardo Abano Bitters, Meletti Bitters, Orange Bitters, Peychaud's Bitters, Pomeranze Bitters, Rabarbaro Zucca Bitters, Suze Bitters, Torani Amer, Underberg Bitters, Unicum Bitters

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