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Bitters, Spirits
Peychaud’s Aromatic Cocktail Bitters
The classic New Orleans bitters, Peychaud’s is one of three essential bitters to have behind your bar (Angostura and Regan Orange are the others). Formulated in 1838 as a medicinal tonic, Peychaud’s aromatic bitters quickly became a favorite of 19th century bartenders. Today, it is one of only two bitters brands to survive Prohibition unscathed.
Peychaud’s are lumped in the same category as Angostura aromatic bitters but boast a telltale bright red color and slightly sweeter flavor profile with loads of warm Christmas spices.
$28.00
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Bitters, Promotion, Spirits
Bittermens® ‘Elemakule Tiki Bitters
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 flavors
Click here to see a list of recipes using our ‘Elemakule Tiki Bitters
SKU: BFT25-NV00146-XX -
Bitters, Promotion, Spirits
Bittermens® Winter Melon Bitters
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 -
Bitters, Promotion, Spirits
La Maison Fontaine® Blanche
La Maison Fontaine® Blanche, the Worlds most awarded blanche absinthe, is masterfully refined using an array of natural herbs including our world-renowned Pontarlier-grown Grande Absinthe.
Sweet and refreshing taste characterised by rich floral notes with hints of lemon and mint, Fontaine Blanche is a classic absinthe with a contemporary twist.
Re-discover a Lost Art. Connoisseurs believe that the perfect serve is to drip 3 measures of chilled water from an absinthe fountain over 1 measure of Fontaine Blanche. This creates a stimulating, refreshing drink with a silky white louche. Some prefer a more intense flavour and sip it neat or pour it over ice.
Fontaine Blanche is also a wonderfully versatile spirit that can be mixed into an array of sublime cocktails. We call this The Art of Imagination.
SKU: LMF01-NV00700-XX -
Bitters, Promotion, Spirits
Bittermens® Hellfire Habanero Shrub
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 -
Bitters, Spirits
Regan’s Orange Bitters No.6
Regan based his recipe on one from Charles Baker’s 1930s cocktail guide The Gentleman’s Companion, and it took a trip to a witches’-supply store in New York’s Greenwich Village, endless iterations, and a partnership with The Sazerac Company of New Orleans before he landed on the right formula.
This old fashioned orange bitters recipe is a heady combination of orange zest, cardamom, cinchona, caraway, coriander, cinnamon, clove, gentian, and quassia that complement a wide range of spirits and liqueurs. Try a few dashes in your next Old Fashioned, Manhattan, or any other classic cocktail to help round out its ragged edges and add delightful complexity.
SKU: BFT11-NV00148-XX
