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 foundation for 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.

	Xocolatl Mole Bitters – Our original combination of cacao, cinnamon & spice. We recommend adding a dash to libations made with dark rum, aged tequila and any other dark spirits you may encounter. Inspired by the classic Mole sauces of Mexico, this bitter was originally designed to pair with aged tequila, but we have found that it works beautifully with aged rum, bourbon and rye as well. We’re big fans of putting a dash in an Old Fashioned or Manhattan, and new classics like The Conference or the Latin Quarter just wouldn’t be the same without them. 53% Alcohol. Primary Flavors: Chocolate, Cinnamon, Spices
	Grapefruit Bitters – The essence of grapefruit combined with the most noble of hops. We recommend adding a dash to stirred cocktails made with tequila and long drinks made with gin. When is a grapefruit not just a grapefruit? Avid beer drinkers know that certain varieties of hops, when used in high concentration, deliver a strong grapefruit flavor. We’ve decided to use the grapefruity quality of high alpha-acid hops along with grapefruit peel to help create a concoction with layer upon layer of vegetal bitterness. 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, gimlet, or even a gin and tonic (with a splash of maraschino). 53% Alcohol. Primary Flavors: Grapefruit, Hops
	‘Elemakule Tiki Cocktail Bitters – A taste of the islands. We recommend adding a dash to libations served in shrunken heads, volcanoes and miniature ceramic Moai. These bitters were inspired by one of the new garde of Tiki legends: Brian Miller. He asked if we ever considered making Falernum, a cordial filled with the spices of the West Indies. Since we’re not cordial makers, we decided to see if it was possible to create a bitter designed with tiki cocktails in mind. Our formulation takes into account the contributions from both the Eastern (Polynesia) and Western (Caribbean) schools of tropical cocktails. 44% Alcohol. Primary Flavors: Cinnamon and Allspice with a strong cast of supporting flavors
	Boston Bittahs – A peculiar combination of citrus & chamomile. We recommend adding a dash to libations that you’d rather drink while relaxing outdoors on a warm summer night. 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 heavy dose of chamomile. We think it smells like summer. Try it in your favorite fizz, sour or bright tropical drink. It even works great in a martini. 44% Alcohol. Primary Flavors: Citrus, Chamomile and more Citrus

Donn’s Tinc
Recipe available for free under a Creative Commons License
Love making classic tiki drinks but don’t always have Donn’s Mix at hand? Our Donn’s Mix is a shelf-stable formulation you can easily make at home.
Primary Flavors: Grapefruit, Cinnamon

Though we no longer produce these bitters on a regular basis, they may come back as an occasional seasonal treat.

Squirrel Nut Bitters
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

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, it brings primarily chocolate notes. They rescue the dreaded “Choco-Tini” from banality.
Primary Flavors: Chocolate, Chocolate, Chocolate!

Peppercake Bitters
A classic New England gingerbread made into a serious bitter. Originally made for Craigie on Main in Cambridge, MA, these bitters bring warmth and complexity to bourbon, rye and dark rums.
Primary Flavors: Ginger and Spice

Moroccan Orange
A blend of North African spices and orange peel, accented with the faint aroma and flavor of coffee – these are not your run-of-the-mill orange bitters. Built as a custom bitter, this bitter brings that special something to everything from a refreshing gin spritz to a warming winter toddy.
Primary Flavors: Coffee, Orange and Roasted Spices