Small batch bitters are making their mark on the cocktail scene. In cities like New York, Boston and San Francisco, cocktail enthusiasts and bartenders are rediscovering long lost recipes and coming up with new signature flavors which help create the palate of the New American Cocktail. 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. The summer of 2010 marked a dramatic rebirth for Bittermens: winding down previous licensing agreements, striking new partnerships, developing new products and most importantly, leasing a commercial kitchen. All Bittermens products are now being made by hand at our Brooklyn facility using primarily organic ingredients. Bittermens also consults with bars and restaurants looking to develop signature in-house formulations.
When is a grapefruit not just a grapefruit? Avid beer drinkers know that certain varieties of hops, when used in high concentration, deliver a strong grapefruit flavor. We’ve decided to use the grapefruity quality of high alpha-acid 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 Bittermens 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).