Boston

Bittahs

Tasting Notes:  

 

A peculiar combination of citrus and chamomile. We think it smells like summer. Try it in your favourite fizz, sour or bright tropical drink. It works extremely well with pisco and scotch as well.

ABV: 44%

 

Origin: San Francisco

 

 

Xocolatl Mole

Bitters

Tasting Notes:  

 

Our original combination of cacao, cinnamon & spice. We recommend adding a dash to libations made with dark rum, aged tequila and any other dark spirits you may encounter.

ABV: 53%

 

Origin: San Francisco

 

 

'Elemakule Tiki

Bitters

Tasting Notes:  

 

A taste of the islands with primary flavours of cinnamon and a strong cast of supporting spice flavours. Our formulation takes into account the contributions from both the Eastern (Polynesia) and Western (Caribbean) schools of tropical cocktails. 

ABV: 44%

 

Origin: San Francisco

 

 

Burlesque

Bitters

Tasting Notes:  

 

A spicy little tart that is sure to tantalise your taste buds. This menage of hibiscus, açai berry and long pepper is sweet, spicy and a bit of a tart. She loves performing for an international crowd, flirting with Italian amari, Mexican tequila, British gin and Caribbean rum.

ABV: 44%

 

Origin: San Francisco

 

 

Hopped Grapefruit Bitters

Tasting Notes:  

 

The essence of grapefruit combined with the most noble of hops. We recommend adding a dash to stirred cocktails made with tequila and long drinks made with gin. Designed to enhance young rums, tequilas and mezcal, the Hopped Grapefruit bitters play well with most cocktails where you need a little citrus punch. Try it in a daiquiri, gimlet, or even a gin and tonic. 

ABV: 53%

 

Origin: San Francisco

 

 

Orchard Street

Celery Shrub

Tasting Notes:  

 

We took an idea of a brine, a shrub and a classic soda and decided to dedicate it to Orchard Street, home of the Lower East Side Tenement Museum. A taste combining celery, apples and vingar.  

Origin: Australia

 

 

Hellfire

Habanero Shrub

Tasting Notes:  

 

We love spicy foods here at Bittermens. However, we have found that when people try to make spicy cocktails, much of the time the flavor falls short. We’ve fortified the shrub with alcohol (to better extract the flavors from the spices) and made it much more concentrated, so you only need to use drops instead of ounces to get the desired effect… which, in this case, is a good ol’ bit of heat.

ABV: 44%

 

Origin: San Francisco

 

 

Scarborough

Bitters

Tasting Notes:  

 

The Scarborough Bitters were born out of our love of savoury drinks, especially drinks with vermouth. It has a unique flavour blend, focusing on botanicals traditionally found in more culinary applications. Rosemary and thyme – and the woodsy sage notes and bright-yet-bitter parsley meshes together perfectly. To this, we add a little cinchona bark for classic bitterness as well as tartaric acid, the acid found in wine.

ABV: 45%

 

Origin: San Francisco

 

 

Buckspice

Ginger Bitters

Tasting Notes:  

 

By using a combination of dried gingers and alcohol, we’ve been able to create a shelf-stable ginger bitter that can bring that bite to warming winter cocktails – especially those made with rum and bourbon – yet also work beautifully in classic bucks and mules.

ABV: 45%

Origin: San Francisco

 

 

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Bitters are making their mark on the cocktail scene. In cities like New York, Boston and San Francisco, cocktail enthusiasts and bartenders are rediscovering long-lost recipes and creating new signature flavours which help create the palate of the New American Cocktail.

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