Bitters and Recipes


We have been playing with bitters a lot lately, both for the bar and the kitchen.  The endless possibilities of these seasoned bitters were pretty intriguing and led us to make some interesting combos.  Here are a list of flavours the workshop has been playing with.  We are willing to share with friends, assuming we still have that flavour.  All we ask for is creative feedback, a small fee to cover materials, and if you are so inclined a recipe suggestion.  Contact if you’re interested!

Experiments thus far:

  • Green Cedar Branch with orange
  • Spruce Needle with lemon
  • Green cedar aged with toasted cedar wood
  • Chicory Coffee with cassia
  • Burnt Cedar with honey
  • Grapefruit with longpepper and vanilla
  • Black Walnut with black malt and tonka
  • Harissa with hibiscus and nori
  • Sassparilla and lime
  • Shiro Miso and Grapefruit
  • Citra Beer Hops

Suggested Pairings:

  • Green Cedar (lending an herbal green citrus note) in a cocktail with Negroni style drinks- boulevardier, americano, Vodka Soda, Winter Martini, Gin Flip
  • Burnt Cedar and Orange (lending a barrel aged characteristic) in a cocktail with Rye manhattan, Old fashioned, Negroni
  • Grapefruit and Vanilla (lending a soft citrus flavor with a touch of pepper) used in Classic Daiquiri, Hemingway Daiquiri, Margarita, Tequila and ginger based cocktails
  • Chicory Coffee (dark bitter coffee notes with earthiness of the malt) used in Vieux Carre, Romeo y Juliet, Rum based drinks with lemon, as well as an addition to a simple manhattan

To read my thoughts on bitters, read this article at Buffalo Spree on how to utilize them both behind your bar and in the savory kitchen.