Bittermilk Cocktail Mixers No 1, No 2, No 3, No 4, No 5, & No 6
Bittermilk Cocktail Mixers No 1, No 2, No 3, No 4, No 5, & No 6
Bittermilk Cocktail Mixers No 1, No 2, No 3, No 4, No 5, & No 6
Bittermilk Cocktail Mixers No 1, No 2, No 3, No 4, No 5, & No 6
Bittermilk Cocktail Mixers No 1, No 2, No 3, No 4, No 5, & No 6
Bittermilk Cocktail Mixers No 1, No 2, No 3, No 4, No 5, & No 6

Bittermilk Cocktail Mixers No 1, No 2, No 3, No 4, No 5, & No 6

Regular price $19.99

Bittermilk No 1: Bourbon Barrel Aged Old Fashioned Cocktail Mixer

A recreation of a the classic cocktail by using classic bittering agents like gentian root and cinchona bark along with burnt sugar, spices and a bit of orange peel. Aged in Willett bourbon barrels to allow the flavors to come together and ramp up the intensity. It is super concentrated so a little bit goes a long way. Best with aged spirits. Stir one part No.1 and four parts rye in a glass with ice. Garnish with an orange peel.

INGREDIENTS: Florida Golden Cane Sugar, Burnt Cane Sugar, Water, Fresh Orange Peel, Spices, Organic Gentian Root, Cinchona Bark, Tartaric Acid

Bittermilk No 2: Tom Collins with Elderflowers & Hops

Not just your grandma's Tom Collins, we've made a refreshing Collins with floral and citrus notes. Using Centennial hops as the bittering agent prized for its aggressive floral characteristics. Mixes best with light spirits. Build equal parts No.2 + Gin or Vodka in a glass with lots of ice, top with soda water.

INGREDIENTS: Fresh Lemon Juice, Water, Florida Golden Cane Sugar, Natural Extract of Elderflower and Elderberry, Centennial Hops

Bittermilk No 3: Smoked Honey Whiskey Sour

A revived old classic by smoking honey over bourbon barrel staves. Bitter orange peel and lemon make for a slightly tart and smoky cocktail. Honey adds a nice frothy head when shaken vigorously. Mixes best with bourbon but swap it out for tequila to make a slightly smoky Honey Margarita. Shake equal parts Bittermilk No.3 + Whiskey with heavy amounts of ice.

INGREDIENTS: Fresh Lemon Juice, Water, Bourbon Barrel Smoked Georgia Honey, Florida Golden Cane Sugar, Fresh Orange Peel

Bittermilk No 4: New Orleans Style Old Fashioned Rouge

The Old Fashioned Rouge is strong and bittersweet packed with licorice and spice. Wormword, fennel, and gentian root imply flavors of absinthe and bitters. A traditional coloring technique using Cochineal, a red beetle from Peru gives this Old Fashioned its "Rouge" naturally. Aged in Willett Family Reserve Rye Whiskey barrels. Add 1 part No.4 + 4 parts rye, stir with ice, strain into a rocks glass and garnish with a lemon twist.

INGREDIENTS: Florida Golden Cane Sugar, Water, Fresh Lemon Peel, Spices, Wormwood, Gentian Root, Tartaric Acid, Cochineal (Red Beetle)

Bittermilk No 5: Charred Grapefruit Tonic with Sea Salt

Not your typical tonic, the No.5 combines lime and lemon juice with cinchona bark, the source of quinine for tonic. We peel fresh grapefruits and char the skins to help bring out bitter yet refreshing notes. Just a bit of local Bulls Bay Saltworks sea salt helps pull savory caramel notes and rounds out flavor. Works well with any light spirit. Build over ice equal parts No.5 + vodka + soda water in a tall glass. Garnish with a lime wedge.

INGREDIENTS: Fresh Lime and Lemon Juices, Florida Golden Cane Sugar, Charred Grapefruit Peel, Cinchona Bark, Spices, Bulls Bay Sea Salt

Bittermilk No 6: Oaxacan Old Fashioned

No. 6 Oaxacan Old Fashioned. Pronounced “weh-HAH-ken,” the product’s flavors are strong and bittersweet with Old Fashioned spices and chiles. No. 6 is a celebration of the flavors of Oaxaca, Mexico using dried Mexican chilies, cocoa nibs and spices, sweetened with raisins and aged with cocoa husks from French Broad Chocolates in Asheville, NC. The Oaxacan is best mixed with mezcal, the source of inspiration for the mixer. Stir 1 part mixer to 4 parts Mezcal with ice. Garnish with a lime twist.

INGREDIENTS: Florida Golden Cane Sugar, Organic Raisins, Fresh Lemon Peel, French Broad Chocolate Cocoa Nibs & Fines, Dried Chiles, Spices, Cinchona Bark, Tartaric Acid