What is the purpose of small amounts of bitters in cocktails? For example, 1/32nd tsp angostura bitters in a Manhattan? Do they provide any function other than flavor, such as binding, texture, or mysterious chemical reaction?
The purpose of bitters in cocktails
cocktails
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I've been able to shake and strain cocktails with two cups pretty easily. Ideally one cup should be slightly smaller than the other, though this isn't absolutely necessary if you're careful.
Put the open ends together and shake as necessary (if they're slightly different sizes as described, you can get a real nice seal and shake vigorously). Now, place one cup on the counter, and the other on top of it upside down, ideally still "inside" the other one.
You want to tilt the top cup about 5-10 degrees to the side, which will "break the seal" between the two cups and leave a very small opening. That's where you'll strain through. Now all you have to do is tilt the entire contraption 90 degrees and pour!
This is more easily explained with images...I will try to find or make one for you ASAP.
edit: Couldn't find a good example, so made one for you with what I found around the office:
I suspect that if you are using egg whites, you won't need to add the lecithin. The egg whites are more than capable of creating a protein-based foam on their own. Using CO2 will give you residual carbonation. I would just use the NO2 (unless you want the foam to be somewhat sparkling). Oh, in fact here is a recipe confirming that just the egg whites are sufficient: http://www.smallscreennetwork.com/video/476/raising_the_bar_how_to_make_foam_for_a_cocktail/
Best Answer
Bitters originally were supposed to have medicinal properties, which is why some still have "tonic" in their names. Now they're just a flavoring agent, a concentrated way to enrich the cocktail and bring out more subtle flavor notes.
Given how little bitters you put in most drinks, it's unlikely they alter mouthfeel or other qualities much.