Old-Fashioned Bitters, Orange Bitters, Lemon Bitters, Mint Bitters - if you’re looking for these, try your local liquor store. Bittermens are a whole different kind of bitters.

The root of our bitters is the cocktail - and each bitter we’ve created was designed to enhance classic drinks as well as help build the foundation for a new generation of classic cocktails.

Our bitters formulas are non-potable flavoring extracts created by steeping a variety of herbs, spices and peels in taxed high-proof neutral grain spirit.

Core Bittermens Formulations

Xocolatl Mole Bitters - Chocolate Spice
Inspired by the classic Mexican chocolate mole sauce - this bitters recipe highlights tequila, aged rum and whiskey cocktails. Try substituting these bitters in a Manhattan or adding to a Margarita. 100 Proof.
Primary Flavors: Cocoa, Spice

Grapefruit Bitters
Designed to enhance young (silver) rums, tequilas and mezcal, the grapefruit bitters play well with most cocktails where you need a little citrus punch. Try it in a daiquiri or gimlet. 96 Proof.
Primary Flavors: Grapefruit, Hops

Sweet Chocolate Bitters
A happy mistake that occurred when mis-measuring the amount of chocolate in a batch of Xocolatl Bitters. Our simplest bitter from a cocktail perspective as brings primarily chocolate notes. Makes an amazing 20th Century Cocktail and rescues the dreaded “Choco-Tini” from banality.
Primary Flavors: Chocolate, Chocolate, Chocolate!

Special Bittermens Formulations

Boston Bittahs - Summer 2008
After the rousing success of the ‘Elemakule Bitters, we set forth to come up with a new bitter that celebrates both the return of summer and our return to Boston after 14 years. It’s citrus, citrus, citrus and more citrus, supported with a variety of East Asian flavors. Try it in your favorite fizz, sour or bright tropical drink.
Primary Flavors: Citrus, Holy Basil, Chamomile and more Citrus

‘Elemakule Tiki Cocktail Bitters - Winter 2008
Brian Miller - One of the fantastic bartenders Death and Company and tiki enthusiast asked if we ever considered making a Falernum - a classic west indian spiced cordial. Though we’re not doing cordials, we did wonder if it’s possible to actually create a bitter designed with tiki cocktails in mind. It’s a departure from our normal bitters in many ways: the recipe has been simplified in order to make it easy to make at a bar with limited facilities, we’ve developed a new set of bittering agents that play much better tiki drinks and we’ve included a little fresh fruit into the mix.
Primary Flavors: Allspice, Star Anise, Cardamom and Citrus

Squirrel Nut Bitters - Fall 2007
After tasting a beautiful pecan-infused bourbon, we got the crazy idea to make a nut bitter for the cold winter months. The Squirrel Nut Bitters work beautifully with all forms of whisky and aged rums. Try it in a New York Flip for a bit of extra zing!
Primary Flavors: Pecan and Vanilla