Small batch bitters are making their mark on the cocktail scene. In cities like New York, Boston and San Francisco, and Portland cocktail enthusiasts and bartenders are rediscovering long lost recipes and coming up with new signature flavors which help create the palate of the New American Cocktail.
While living in San Francisco in early 2007, Avery and Janet Glasser used high proof spirit and a variety of herbs, peels and spices to create an extract of a traditional Mexican cooking sauce. This extract became the prototype recipe for the Xocolatl Mole Bitters.
The summer of 2010 marked a dramatic rebirth for Bittermens: winding down previous licensing agreements, striking new partnerships, developing new products and most importantly, leasing a commercial kitchen. Today, Bittermens products can be found on almost every continent – we’re still working on Antarctica.
Bittermens also consults with bars and restaurants looking to develop signature in-house formulations.