Cocktail culture has come back in a big way. Everyone wants to be able to make their own cocktails at home, but to do that you need a variety of different bitters. It isn't enough to use one kind.
We've created some very tasty ones here in the Secret Underground Laboratory of Awesome. Our library has expanded and changed over the years. We no longer make a root beer bitter, but have added a hot (hot, hot, hothothot) pepper bitter that a lot of people are enjoying. Just at the end of 2016, we added a coffee and a lavender bitter as well.
I also list these as a COOKING bitter. If you put your nose to it, these are really intense flavour extracts that lend themselves well in the kitchen for both cooking and baking. We've toned the bitterness down quite a bit to make them more flexible. An extension of the spice cupboard, if you will.
Aromatic Lemon - A very balanced, yet still very lemony bitter. This one is a great blending ingredient.
Exotic Lime - I can't believe how well this one turned out. The lime is so very fresh and bright on the nose and comes through very well on the tongue. It is a welcome addition to many different cocktails needing a bright finish.
Orange - I ate a lot of oranges to get enough peels to make this bitter. I'm not kidding. Of all three citrus bitters we make, this one stands out. It is just very intensely ... orange.
Cherry Vanilla - If you love a good Manhattan, you're going to love this. The cherry notes are very strong, but tempered by the addition of vanilla and lemongrass. It can even tame the harsh notes in a glass of mediocre red wine. Give it a try. [CURRENTLY OUT OF STOCK]
CANgostura - This is our smoothest, most balanced bitter. It has a wide variety of ingredients and it good in almost all applications. This is the go-to bitter for drinks.
Hellfire - This is the hot one. Yes, it's made with Ghost Peppers (Jolokia) and it is very, very hot. I think I may have covered this already above. It makes a really interesting Caesar or Martini. It also makes an interesting addition to a glass of beer.
Coffee - We've used a locally roasted, single origin coffee so it is as fresh and clean tasting as it can possibly get. A slow, cold-extraction is then done and the resulting bitter is amazing in bourbon and rum drinks, or just in a cup of hot chocolate or chai tea.
Lavender - It took a long time to find good culinary lavender to make this, but the result is spectacular in gin drinks. Add a dash to a cup of tea or a shortbread recipe and see if it doesn't add just a hint of lovely.
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