Bitters

Here's a list of some of our favorite bitters that we stock our personal bar with. Some are available in the US, others are harder to find. We're huge fans of bitters, and we're happy to help you find what you need even if we can't carry it.

ANGOSTURA (Trinidad) - www.angostura.com

Angostura (4oz & 10oz) - Every bartender knows this one. Bitterness is attributed to gentian and other vegetable extracts but has no Angostura bark. Name is from the Venezuelan town where this bitter was invented.


BECHEROVKA (Czech) - www.becherovka.cz/en/

Becherovka (Czech Republic) (750ml) - Herbal bitter liqueur flavored with anise seeds, cinnamon and other approximately 32 different herbs. Drink cold. A red version also exists that is a bit more bitter.


BORSCI (Italy) - www.borsci.com/index_eng.htm

Borsci San Marzano (750ml) - From Puglia, this bitter is great to soak your cherries in. Add a splash to coffee.


BRANCA (Italy) - www.branca.it

Carpano Antica (1L) - From an ancient vermouth formula. Subtle and often called the "king" of red vermouths.

Carpano Punt e Mes (750ml) - A vermouth most worthy of cocktails. Great on its own as an aperitif, too.

Fernet Branca (375ml) - Aged in oak casks for over a year. Made from 27 herbs, including aloes, gentian, rhubarb, gun myrrh, red cinchona bark, & other exotic spices such as Galangal and Zedoary.


CAMPARI (Italy) - www.campari.com

Aperol (750ml)

Campari (750ml) - Signature bright red color.

Cynar (750ml) - Made from artichokes.


FEE BROTHERS (US) - www.feebrothers.com

Fee Lemon (4oz) - Fee's newest addition.

Fee Mint (4oz) - Green as the hulk, tastes like Junior Mints without the chocolate. Quick fix for Mint Juleps if you can't find fresh mint.

Fee Old Fashion (4oz) - Actually has Angostura bark along with other spices and citrus oils.

Fee Orange (4oz & 10oz) - Flavored with oil of bitter orange. Not as spicy as Regans'.

Fee Peach (4oz) - We won Gary Regan's "Fear And Loathing" cocktail contest with this naturally flavored bitter containing bitter almond oil. Adds a crisp peach flavor to your cocktails without cloying sweetness.


GAMMEL DANSK (Denmark) - www.gammeldansk.dk/

Gammel Dansk (1L) - Angelica, rowan berries, star anise, nutmeg, ginger, laurel, gentian, seville, and cinnamon are in the blend. Created in 1964.


LUCANO (Italy) - www.amarolucano.it/En/Welcome.htm

Amaro Lucano (750ml) - Nine known botanicals such as gentian, angelica, rue, sage, thyme, and juniper but other secret ingredients in a hot maceration. Basilicata region of Italy. 30%.


LUXARDO (Italy) - en.luxardo.it/eng

Amaro (750ml) - Amaro means bitter. The herbs in this Amaro grow wild in the Euganean Hills and are infused with cardamom, cinnamon and bitter orange peel. Amaro Abano is a medium bitter, extremely popular in Italy, especially in the Veneto, drunk straight after a meal with or without ice to help digestion.

Bitters (750ml) - A Campari-type aperitif in the Luxardo style. Luxardo first made Bitter in 1885. The flavorings come from the infusion of several herbs and spices such as sweet orange, bitter orange, rhubarb, mint, marjoram and thyme. Drink it before dinner to stimulate the appetite. Serve straight at room temperature, on the rocks, with water and a lemon slice, or in the Venetian style with sparkling water.

Fernet - Fernet is a classical Italian specialty. A strong bitter amaro, Luxardo Fernet undergoes prolonged infusion of herbs and spices such as licorice, condurango, cardamom, cinnamon, and including the rare enzian and saffron. Luxardo has produced this Fernet since 1889 is known for its ability to stimulate the digestive juices.


MELETTI (Italy) - www.meletti.it/english/ehome.html

Meletti (750ml) - Has a hint of floral, like violets. Got some saffron influence. Cold maceration process similar to coffee percolation. Digestivo from Marche region of Italy. 32%


NANTUCKET OFFSHORE (US) - www.stirrings.com

Stirrings Blood Orange (12 oz) - A modern, non-alcoholic bitter made from cane sugar, gentian extract and blood orange extract. Sweeter than most aromatic bitters.


NARDINI (Italy) - www.nardini.it

Nardini Amaro (1L) - Includes bitter orange, peppermint, & gentian. Slightly tawny port-like. Nardini is a grappa producer in Northern Italy.


NONINO (Italy) - www.nonino.it

Amaro Quintessentia (750ml) - From the Colli Orientali region. Made from an aqua vitae base of Ribolla, Traminer, & Verduzzo grapes and aged for over 5 years in French oak and used sherry barrels with infusions of wild herbs from Carnia. A very elegant, smooth bitter.


SAZERAC (US) - www.sazerac.com

Peychaud (5oz) - Classic New Orleans favorite. Can't make a proper Sazarac without this.

Regans' Orange No. 6 (5oz) - A spicy orange bitters with lots of cinnamon and clove.


SUNTORY (Japan)

Hermes Orange (60ml) - A good in between bitter, not as sweet as Fee and not as spicy as Regans'.

Hermes Regular (60ml) - An old fashion aromatic bitter.


THE BITTER TRUTH (Germany) - www.the-bitter-truth.com

The Bitter Truth Aromatic (150ml) - Owned by two experienced classic cocktail bartenders. A traditional old fashion style with a delightful woody, cedar aroma and a slight hint of sasparilla root flavor.

The Bitter Truth Orange (150ml) - A wonderful balance of bitter orange and spiciness inspired by the owners passion for collecting old classic cocktail bitters.


TORANI (US) - www.torani.com

Torani Amer (750ml) - America's answer to Amer Picon. Closer to Picon's original proof.


VAN WEES (Holland) - www.de-ooievaar.nl/english/

Angostura (200ml) - A very old original recipe for a bitter that was used to put in some genevers. Lotsa angostura bark and cinnamon flavor.

Huppelolie (750ml) - Slightly sweet, refined and in fact a more sophisticated bitter than kruidenbitter. A slight espresso-like bitter finish.

Kruidenbitter Hendric van Beerenburgh (750ml) - An original Amsterdam recipe for a real herby bitter.

Oranje Bitter (500ml) - A drink developed in the 17th century in order to celebrate festivities of the Dutch monarchy. It's distilled with several types of oranges. In the 17th century it used to be sweet (liquor), in the 18th and 20th century it was made without any sugar. Nowadays people tend to prefer sweet so 10% sugar is added.


Others
Amaro Cora (Italy) (750ml) - From Piedmont, this is a lightly sweet and pleasant aperitif/digestif with a hint of orange peel and cinnamon.

Amaro Montenegro (Italy) (750ml) - Amaro Montenegro stands as the first Italian herbal liquor, and with good reason: the original recipe and base preparation that goes into each bottle is the same now as it was originally in 1885. Born into Mediterranean tradition and using an exotic blend of herbal liquors, Amaro Montenegro uses a blend of over 40 different herbs from all over the world. Amaro Montenegro uses a distinct soaking and distillation process which results in a liquor sweet in taste with a slightly bitter finish.

Amer Picon (France) (750ml) - You've got to have this to make an original Brooklyn cocktail. Very hard to find.

Averna (Sicily) (750ml) - Originating from friars and dating back to 1868. Bitter, herbal component is balanced by sweetness.

Cappellano Chinato (Italy) (750ml) - Teopoldo Cappellano's family has been producing wine in the Barolo zone since 1870. The vineyards are farmed biodynamically. Giuseppe Cappellano, a pharmacist in Serralunga d'Alba, undertook the creation of an efficient digestive. His love of fine Barolo was reinforced by his belief in the wine's therapeutic properties when drunk well aged, and so he began his research with this great wine. Starting with an alcohol infusion of quinine bark ("china"), he added numerous herbs and spices such as clove, wormwood and cinnamon; this was blended with Barolo slightly sweetened with cane sugar. This delicious elixir soon became famous among the Piemontese bourgeoisie and much appreciated by the house of Savoy, who served it at royal banquets not only as an excellent digestive, but also as an aperitif and as a dessert wine to accompany chocolate.

Cio Ciare (Italy) (750ml) - From Lazio, the area around Rome, it calls up root beer and sassparilla and has a touch of sweetness to it.

Cocchi Chinato (Italy) (500ml) - Flavored with quinine bark, rhubarb, gentian, and cardamom seeds. This recipe dates back to 1891. Great pair with dark chocolate.

Collins Orange (US) (2oz) - A most bitter bitter that leaves a taste in your mouth that is just hard to shake off.

Dubonnet (France) (1L) - Available in red and white varieties with a wine base. In the vermouth family.

Hoppe Orange (Holland) - Available in Europe, dilute like the v. Wees Oranje. More of an aperitif bitter and not interchangeable with other orange cocktail bitters.

J.A. Baczewski Piolunowka (Poland) (750ml) - A semi-dry absinth-flavoured vodka that is traditionally served in small glasses as an aperitif.

Killepitsch (Germany) (750ml) - The story goes that sometime toward the end of World War II a promise was made to celebrate a new beginning with the invention of a new drink. "If they don't 'kill' us, we hav ea chance to 'pitsch' a few more." The name was born and the new product launched in Dusseldorf in the 1950's. Made from more than 90 fruits, berries and herbs with a hint of molasses and menthol. 84 proof.

Marcarini Chinato (Italy) (375ml) - There are various excellent ways to serve this wine: mixed with mineral water and ice, as an aperitif; neat, as a delicate after-dinner liqueur; or warmed up and served with orange peel, when it becomes the ideal drink for frosty winter evenings.

Ramazzotti (Italy) (750ml) - A tonic liqueur made from 33 herbs and spices including gentian root, rhubarb, cinnamon and the peel from Sicilian oranges.

Riemerschmid Angostura (Germany) (200ml) - Can't tell you much about this one cuz I can't read German worth a damn. Where's my friend Rudiger?

Santa Maria al Monte Amaro (Italy) (1L) - From the Valle d’Aosta, a valley nestled in among the Alps near the French border. Elegant with a hint of mint.

Underberg (Germany) (0.67oz) - Helps after a night of excess, or add it to beer to start one. It's kosher, too!

Unicum (Hungary) (750ml) - Part of the ingredients is macerated for thirty days, while the other part is distilled. Then both are blended in oak casks for an aging period of a minimum of six months. The national drink of Hungary.