|Country of Origin|
|Alcohol by Volume|
Bittermens® Xocolatl Mole Bitters
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.
Inspired by the classic Mole sauces of Mexico, this bitter was originally designed to pair with aged tequila, but we have found that it works beautifully with aged rum, bourbon and rye as well. We’re big fans of putting a dash in an Old Fashioned or Manhattan, and new classics like The Conference or the Latin Quarter just wouldn’t be the same without them.
Primary Flavors: Chocolate, Cinnamon, Spices
Bittermens® Burlesque Bitters0 out of 5(0)
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 spiceSKU: BFT21-NV00146-XX
Bittermens® Winter Melon Bitters0 out of 5(0)
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.SKU: BFT29-NV00146-XX
Bittermens® ‘Elemakule Tiki Bitters0 out of 5(0)
A taste of the islands. We recommend adding a dash to libations served in shrunken heads, volcanoes and miniature ceramic Moai.These bitters were inspired by one of the new garde of Tiki legends: Brian Miller. He asked if we ever considered making Falernum, a cordial filled with the spices of the West Indies. Since we weren’t cordial makers at the time, we decided to see if it was possible to create a bitter designed with tiki cocktails in mind.
Our 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 flavorsSKU: BFT25-NV00146-XX
Bittermens® Hellfire Habanero Shrub0 out of 5(0)
We love spicy foods here at Bittermens. In fact, habaneros appear in everything from cream sauces to omelets at home. However, we have found that when people try to make spicy cocktails, much of the time the flavor falls short.
The problem as we see it isn’t the heat – it’s how the heat is incorporated into the cocktail. Infusing jalapeño peppers into tequila is perfect if you want a tequila drink. However, simply putting commercial hot sauces, sambal or sriracha into a cocktail usually throws off the cocktail’s balance.
The way that most hot sauces are made is by blending peppers with vinegar, salt and other spices. Vinegar, eh? That sure sounds like a shrub to us. Shrubs are classically refreshing fruit and vinegar-based syrups that were sweetened and diluted to make a beverage since revolutionary times. Instead of making a berry shrub or an orange shrub, why not make a hot pepper shrub?
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.SKU: BFT23-NV00146-XX
Starward Old Fashioned Cocktail0 out of 5(0)
A good Old Fashioned is notoriously difficult to get just right. Instead, we’ve put in the hard yards for you. This no fuss, new world take on a classic cocktail will let you indulge your tastebuds without having to play bartender all night.
Expertly crafted by our top Starward distillers and bartenders. We take our signature single malt and add house-made wattle seed and orange bitters and demerara sugar. The perfect mellow balance of spice with just a hint of sweetness.
Pour over ice with a twist of orange. With 10 serves in a bottle, it’s great at a BBQ with steak, sardines or chicken.SKU: STW05-NV00500-RTD