Showing all 5 results

Bittermens Scarborough Bitters

$40.00
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. We love savory drinks – it doesn’t matter if we’re sipping on 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. The Scarborough Bitters were born out of our love of savory drinks, especially drinks with vermouth. What we figured out years ago is that when you take all of the bells and whistles out of dry vermouth, the core flavors are pretty darned close to Herbes de Provence. Thanks to Simon and Garfunkel, we also know that if you’re heading to Scarborough Fair, there’s going to be some parsley, sage, rosemary and thyme involved. Well, rosemary and thyme are already in most Herbes de Provence blends – and the woodsy sage notes and bright-yet-bitter parsley meshes with them perfectly. To this, we add a little cinchona bark for classic bitterness as well as tartaric acid, the acid found in wine. How do you use these bitters? Lots of ways! Verde Mary: green tomato and tomatillo juice, tequila (or vodka) and the Scarborough bitters. Tailored Canadian Tuxedo: 1.5 oz Canadian Club, 1 oz Amontillado Sherry, 1/4 oz Demarara Syrup, 7 drops Scarborough Bitters, Lemon Twist. (Thomas Thompson, Barrel Proof, New Orleans) Rosé Spritz: Dry Rose, soda water, 10 drops of Scarborough Bitters, on the rocks in a large wine glass, rosemary garnish. Improved Bamboo: 1.5 oz Amontillado Sherry, 1.5 oz Dry Vermouth, 10 drops Bittermens Orange Cream Citrate, 5 drops of Scarborough Bitters, lemon twist. Stirred and served in a coupe. 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! Here’s some other favorite cocktails using the Scarborough Savory Herbal Bitters
Add to cart

Bittermens Burlesque Bitters

$40.00
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. She loves performing for an international crowd, flirting with Italian amari, Mexican tequila, British gin and Caribbean rum. A perfect companion for drinks served where jazz is played and garters are de rigueur. The Burlesque Bitters are a completely new concept for us. For the first time, we’re playing with both florals and berries – which 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. Primary Flavors: Hibiscus flowers and sour berries with a hint of peppery spice Here’s some cocktail recipes that use the Burlesque Bitters
Add to cart

Bittermens® Winter Melon Bitters

$40.00
Back in 2012, our Spanish importer asked if we could make bitters that would complement a gin and tonic that had a heavy cucumber note to it. The bitters that we came up with were amazing – bright briny cucumber notes and aroma that were supported by tart Chinese winter melon and aromatic juniper berries. Unfortunately, these bitters were impossible to make in volume as one of the key ingredients, a hydrosol (or water distillate), was only available after the cucumber harvest and was only made in such small volumes that we couldn’t make more than a hundred cases a year. For the past four years, we’ve been trying to find a way to reproduce the bitters without the hydrosol, but we’ve never got it to work exactly right. However, one test batch did something completely unexpected. The sourness of the winter melon came forward, the berry notes became a bit more prominent and the cucumber moved into a supporting position. The result was a bright bitterly sour blend that worked beautifully with a whole range of clear spirits.
Add to cart

Bittermens Orchard Street Celery Shrub

$40.00
Though we love pickles here at Bittermens Central, we never really understood the allure of the pickleback. We like our pickles and we like our hooch. Hell, some of us have been known to have a pickled egg or two while drinking – and pickles and beer are a great combination. Just keep the pickles on the plate and the booze in the glass. Yet, for as much as we may not understand the pickleback, during colonial times, shrubs were extremely common – vinegar-based refreshers, many times combined with alcohol or allowed to ferment so they had a bit of a kick. Maybe we’re just trying to find a way back to our cocktail roots? Talking about roots, for those of you whose families emigrated from Eastern Europe to New York in the late 1800s or early 1900s, your ancestors probably spent some time in the immigrant tenements in the Lower East Side. Though most of the old world has been replaced by people selling cheap accessories, there is (until recently, unfortunately) Guss’ Pickles, a pickle purveyor since 1910 and Russ and Daughters – one of the last appetizing shops, who recently started to make a really tasty beet shrub. Thinking about the 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. Though the only flavor that is declared is celery seed, we always got a sense that there was a bit of ginger and apple in there somewhere. Wrapping all of this history together, we decided to take all of these ideas and run with them. 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. Funny that something that we made to honor the Eastern European immigrant experience works so damned well with Scandinavian Aquavit! See our cocktails using the Orchard Street Celery Shrub
Add to cart

Bittermens Boston Bittahs

$40.00
A peculiar combination of citrus & chamomile. We recommend adding a dash to libations that you’d rather drink while relaxing outdoors on a warm summer night. After the rousing success of the ‘Elemakule Tiki® Bitters, we set forth to come up with a new bitter that celebrated both the return of summer and our return to Boston after 14 years. It’s citrus, citrus, citrus and more citrus, supported with a heavy dose of chamomile. We think it smells like summer. Try it in your favorite fizz, sour or bright tropical drink. It works extremely well with pisco and scotch as well. Primary Flavors: Citrus, Chamomile and more Citrus Click here to see some recipes using our Boston Bittahs
Add to cart