A traditional marmalade scent sets off act one of the Bitter Truth Orange Bitters on the nose. This is followed by a cacophony of clove, cinnamon and nutmeg. On first taste, cardamom and caraway make an entrance and the finishing number is true orange peel oil. This ingredient supports the cast of a traditional martini but duets well with rums, whiskies and tequilas as well.
The Bitter Truth Orange Bitters are a combination of bitter orange peel and several herbs and spices that are macerated in alcohol. The first orange bitters were released in the 1880s, a time when many classic cocktails such as the Martinez and Manhattan were created. Today they are still essential for the preparation of a Classic Martini Cocktail. The Bitter Truth Orange Bitters can be combined with all kinds of spirits such as Whisk(e)y, Rum, Vodka and Gin.
The fruity sweetness at the beginning is quickly followed by a very bitter taste. The aroma of bitter orange peel is in the foreground, completed by spicy flavors of cardamom, caraway and nutmeg.
200 ml, 39% Alcohol by Volume
The Bitter Truth Lemon Bitters has a decadent aroma of hot lemon tea with honey. Fresh, fruity and dense with spice, this little blonde has sherbet flavors mingling with coriander seed and a light touch of toasted cardamom. The pithy lemon brings out the charm in light or sharp mixed drinks and slips deliciously into gin or white rum numbers. Try with anything from a cobbler to a kamikaze.
The Bitter Truth Lemon Bitters were the first lemon bitters on the market. They add the liveliness and freshness of lemons to every cocktail. They are primarily suited for drinks that are based on clear spirits like Vodka, Gin and Silver Tequila, but also go well with many other spirits and liqueurs.
Fresh and fruity-tangy with an unbelievably intense citrus note. They are bitter to the taste with flavorful notes of coriander and cardamom in the background.
200 ml, 39% Alcohol by Volume
The Bitter Truth Celery Bitters have an rich bouquet of flavors such as white grape, Sencha tea, lemon grass, celery leaf and fresh root ginger. It juggles artistically on the tongue as well, adding coriander seed, fresh celery and chicory to the foray. Add to a Red Snapper for the thinking person’s Bloody Mary. It’s obligatory with grassy spirits too, try a good measure in a Ti Punch or just a tickle in a gin and tonic for something to make the neighbors envious. A lost ingredient. Defunct for decades. Now revived to please the most discriminating palate.
The Bitter Truth Celery Bitters are the first celery bitters to be offered commercially in decades. This cocktail ingredient, which had already existed in the 19th century, enriches cocktails with unusual flavors. It’s ideal for traditional corpse-reviver cocktails such as the Bloody Mary, Bullshot and Prairie Oyster, as well as Martini Cocktails and the Gin & Tonic.
Very complex and exotic. The initial flavor of celery is dominant, leading into a complex palate with aromas of lemongrass, orange peel and ginger.
200 ml, 44% Alcohol by Volume
Creole equals flavorful, and these bitters are as unique as the culture it encapsulates. With fruit scents of dried apricots, cherries and cranberries mingling with the strong flavors of anise, smoked paprika and hints of smoking pine wood. This bitters smells like a kitchen in the French Quarter. On the first taste comes cayenne and pink pepper corns supported by anise, big red cinnamon, dusky caraway and fennel seed. Add this to a French 75, or for that matter, any drink that could do with perking up, turn on a brass band and get your feet moving!
The Bitter Truth Creole Bitters are reminiscent of a style of bitters dating back to an era before cocktails even existed. Back then, bitters were made by doctors and apothecaries, primarily for the use in liquid tonics and then eventually as an ingredient in alcoholic beverages. The Bitter Truth Creole Bitters reflect the Creole way of life with all its beautiful complexity and spiciness. The beautiful metallic red label houses a fiery anise tinged cherry red colored liquid. Try it in your favorite Manhattan.
Bitter, sweet and spicy. According to the traditional Creole style, fruity and floral aromas unite with the flavors of anise, caraway and fennel.
200 ml, 39% Alcohol by Volume
The professor would be proud. Although we`re not sure he would know what smells like cider candies, We don’t know if they had them in 1860s. He might recognize, however, crystallized ginger and the oils of fresh tangerine and almonds slipping through. We`re sure he’d have known that it tastes of dried fruit with a finish of orange peel and a light sprinkling of Angostura bark. This homage is as characterful as its name sake, so join in, get experimental and doff your hat to the man who brought us the first ever published cocktail book.In honor of professor Jerry Thomas, formerly the principal bartender at the Metropolitan Hotel, New York and the Planters House, St. Louis.
The Bitter Truth Jerry Thomas’ Own Decanter Bitters is based on a recipe by Professor Jerry Thomas (1830-1885), who is considered to be the most important bartender of the 19th century. Of course the original recipe wasn’t copied exactly, but the formula was improved to comply with today’s demands.
Very fruity and very bitter. Citrus and dried fruit aromas unite with the spicy and bitter flavors of cloves, angostura bark and cinnamon.
200 ml, 30% Alcohol by Volume
Hand-harvested alpine herbs mingle with ancient bitter roots and spicy dried fruits in a symphony of aromas and flavors that recall the mystery of old world alchemy. This exquisite aperitif bitters strikes a remarkable balance of alluring aromatics and bittersweet flavors that will inspire the adventurous imbiber to the last sip.
Carefully-selected spices, herbs, and roots are steeped by hand in small batches.
Wanna know a secret?
Our bitter was created for more than cocktails or as an apertif. Add a few ounces to your next pint of IPA and prepare to need an underwear change!