Aris Sanjaya Putra on Bitter Cocktails: Acquired Tastes and Unexpected Rewards

Bitter cocktails aren’t for everyone — but for those who love them, they’re unforgettable. Indonesian bartender and flavor purist Aris Sanjaya Putra shares his philosophy on bitter drinks, how to master their balance, and why your second sip is always better than your first.

Ethan Parker: Aris, let’s get straight to it. What are bitter cocktails, and why do they matter?

Aris: Bitter cocktails are drinks where bitterness is the dominant or defining element. That can come from ingredients like Campari, amaro, gentian liqueurs, or even ingredients like grapefruit, coffee, or over-steeped tea. They matter because they challenge the palate. Sweet and sour are easy — bitter requires attention. And that’s what makes it so satisfying.

Ethan Parker: What ingredients are commonly used in bitter cocktails?

Aris: Campari is the king, no doubt. But there’s also Aperol, Fernet, Cynar, and other amari. Bitters — like Angostura or Peychaud’s — add complexity in small drops. Even ingredients like dark chocolate, burnt orange peel, or coffee can contribute bitterness. It’s not just about one bottle — it’s about layering flavors.

Ethan Parker: Are bitter cocktails suitable for beginners? Or are they more of an “acquired taste”?

Aris: They’re definitely acquired — but that doesn’t mean beginners can’t enjoy them. You just need the right introduction. A full Negroni might be too much at first, but a lighter Americano — with soda, vermouth, and Campari — is more approachable. The key is not to start too strong.

Ethan Parker: Can I make bitter cocktails at home without a huge liquor cabinet?

Aris: Absolutely. You’d be surprised how far one bottle of Campari or Aperol can take you. Pair it with soda water, sweet vermouth, or even sparkling wine, and you already have a few solid drinks. The Negroni is equal parts gin, vermouth, and Campari — simple and timeless. Bitter doesn’t mean complicated.

Ethan Parker: What are some of the most popular bitter cocktails people should try?

Aris: Start with the Negroni — it’s iconic. Then try the Boulevardier, which swaps gin for whiskey. The Paper Plane is more modern and includes Aperol, bourbon, Amaro Nonino, and lemon — balanced and brilliant. And don’t overlook classics like the Americano or the Old Pal. They’re less aggressive but still offer that bitter backbone.

Ethan Parker: How do you balance bitterness in cocktails so it’s not overpowering?

Aris: Bitterness has to be anchored. You need sweetness, acidity, or sometimes even fat — like egg white or a bit of cream — to round it out. Also, temperature matters. Colder cocktails often mute bitterness a bit. Garnish helps too: a twist of orange adds aroma and sweetness without changing the drink itself.

Ethan Parker: Are there specific occasions where bitter cocktails really shine?

Aris: Definitely. Bitter cocktails are perfect before a meal — they wake up your appetite. That’s why we call them aperitifs. But I also love them late at night, when you're winding down. They’re reflective drinks. Not party starters, but perfect for conversation, slow sipping, and introspection.

Ethan Parker: Are there any health benefits to drinking bitter cocktails?

Aris: Funny enough, yes. Bitters were originally medicinal — people drank them to aid digestion, calm the stomach, or stimulate appetite. Of course, once you add alcohol and sugar, it’s more about enjoyment than health. But a little bitterness after a heavy meal? Your body might actually thank you.

Ethan Parker: Any final thoughts for someone exploring bitter cocktails for the first time?

Aris: Don’t rush it. Take small sips. Let your palate adjust. And try them with food — a salty cheese or roasted nuts can change how you perceive the drink. Bitterness is like jazz. At first, it might feel unfamiliar. But once it clicks, you realize how much depth was there all along.

For Aris Sanjaya Putra, bitter cocktails aren’t just a trend — they’re a deeper language of flavor. If you’re ready to go beyond sweet and sour, bitter might be the door to something bolder, more grown-up, and ultimately more rewarding.