BITTERMENS Hopped Grapefruit Bitters 5 oz
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. Bittermens now offers a full line of flavorful bitters that will add a dash of creativity to your cocktails and concoctions. 5 oz Bottles with dropper style top.
Variety Pack (4 x 2 oz)
A unique assortment of Bittermens' best-selling bitters in a 2oz size. Includes: 2oz Elemakule Tiki, 2oz Hopped Grapefruit, 2oz Xocolatl Mole, 2oz Hellfire. Comes with one recipe card per flavor.
A heady blend of cacao, cinnamon & spice inspired by the classic Mole sauces of Mexico, this bitter was originally designed to pair with aged tequila, but it works beautifully with aged rum, bourbon and rye as well. Add a dash to libations made with dark rum, aged tequila and any other dark spirits you may encounter.
A taste of the islands. This formulation takes into account the contributions from both the Eastern (Polynesia) and Western (Caribbean) schools of tropical cocktails. Primary Flavors: Cinnamon and Allspice with a strong cast of supporting spice flavors.
Shrubs are classically refreshing fruit and vinegar-based syrups that were sweetened and diluted to make a beverage since revolutionary times. Bittermens decided to make a hot pepper shrub, fortified it 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 nice amount of heat.
A spicy little tart that is sure to tantalize your taste buds. This menage of hibiscus, açai berry and long pepper is sweet, spicy and a bit of a tart - an international flavor that works with Italian amari, Mexican tequila, British gin or Caribbean rum. This blend of florals and berries creates a fragrant aroma and a tart sourness that plays well with a variety of spirits. Try it in a Genever Old Fashioned, a Pisco Sour or a Negroni.
The essence of grapefruit combined with the most noble of hops. Avid beer drinkers know that certain varieties of hops, when used in high concentration, deliver a strong grapefruit flavor. Bittermens uses the grapefruit-y quality of Pacific Northwest hops along with grapefruit peel to help create a concoction with layer upon layer of vegetal bitterness. Designed to enhance young (silver) 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 (with a splash of maraschino).
Orange Cream Citrate
Riffing on an orange cream soda syrup, Bittermens created a concentrated orange cream tincture and modified it with a heavy dose of citric acid (instead of using phosphoric acid like the soda jerks used to use). The result? The Orange Cream Citrate. Sweet, sour, tart and creamy, but not bitter by any sense. Contains caffeine.
Orchard Street Celery Shrub
This shrub - a nod to the pickleback - was inspired by the history of New York's Lower East Side. One of the classic flavors during the tenement era was Dr. Brown’s Cel-Ray Soda, a celery soda so popular during the ’30s, it was nicknamed the Jewish Champagne. Bittermens 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.
Krupnik Herbal Honey
In Belarus, where Bittermens’ co-founder Avery Glasser’s family hails from, one of the most common home-made alcoholic beverages is called Крупнік (pronounced: Krupnik). Belarusians take vodka and add honey, juniper, pine and coffee or tea, along with other botanicals, to make a complex, balanced drink. Taking inspiration from classic Krupnik recipes, Bittermens blended honey, black tea, pine, juniper and six other botanicals to make a complex bitters that works beautifully in all sorts of cocktails, ranging from honey forward drinks like a Bee’s Knees to warm beverages like hot toddies. Try adding a few drops to a cup of tea in the afternoon, or even as a substitute for other bitters in classics like a Bamboo cocktail. Kosher Certified.
It’s citrus, citrus, citrus and more citrus, supported with a heavy dose of chamomile. Perfect for summer, you can try it in your favorite fizz, sour or bright tropical drink. It works extremely well with pisco and scotch as well.
Scarborough Savory Herbal
Scarborough is a unique flavor blend, focusing on botanicals traditionally found in more culinary applications but are now working their way into the cocktail world. As the name suggests, parsley, sage, rosemary and thyme are involved. Bittermens added a little cinchona bark for classic bitterness as well as tartaric acid, the acid found in wine. Perfect for an aquavit gimlet, a tequila old fashioned, a sherry cobbler, or just a vermouth on the rocks, it’s the perfect foil to sweet or citrusy drinks during the summer. It’s also amazing in a glass of ice water or soda water for a non-alcoholic refresher, and it really wakes up a gin and tonic.
Transatlantic Modern Aromatic
Extremely complex, but not in a confusing way. It’s a little sweet, nicely bitter and surprisingly fruity. From the most classic Aromatic bitters of Venezuela and Trinidad, Bittermens created a base that includes gentian, clove, allspice and cinnamon. They then added angelica and anise seed from New Orleans style bitters, a touch of aloe and chicory from the iconic Italian Fernet, chamomile and dandelion from the Alpine Amaro tradition, and cherry bark and licorice from the tradition of German digestives. In total, sixteen botanicals make up this unique aromatic offering.
The sourness of tart Chinese winter melon, prominent notes of aromatic juniper berry and cucumber - this is a bright, bitterly sour blend that works beautifully with a whole range of clear spirits.
This was formulated as a tribute to those ginger cookies that you can get at Christmas markets in cities throughout Germany and Northern Europe. In Norway, these ginger cookies were called pepperkaker - pepper cakes. By using a combination of dried gingers and alcohol, Bittermens was 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. In fact, 10 drops in a Moscow Mule turns it into something special.
New England Spiced Cranberry
Bittermens originally made just one batch for a Brooklyn bar as a bespoke formulation, but when the word spread, other bartenders immediately took interest in the flavor. So, in 2011 they decided to put it into circulation through the experimental series as the Spiced Cranberry Cream Citrate. For the launch of their Regional Series, Bittermens reformulated the citrate – exchanging the citric acid for malic acid… substituting citrus notes for nice green apple tartness. By the way, it works particularly well with cognac and bourbon and teams up nicely with Xocolatl Mole Bitters, as well as other aromatic bitters.
Allergen Statement: Contains Quinine