Available in the US and Europe, Bäska Snaps
A classic Swedish-style bitter schnapps created by Avery Glasser, co-founder of Bittermens!

Burlesque Bitters: A New Recipe to Tart Up Your Cocktail with Bittermens Bitters

Gourmet retailer The Meadow‘s blog “In the Cupboard” reviews the Burlesque Bitters:

Avery and Janet Glasser, prodigal makers of Bittermens Bitters, have relocated their facilities to the ever-more boozy borough of Brooklyn—or re-relocated, as Bittermens started out in Brooklyn before spending a few years transplanted in Boston. Burlesque Bitters is the first new concoction since the Glassers’ return to the fold.

The new concoction was released just ahead of Valentine’s Day with what I take to be an appeal to blushing lovers to undertake mixological experiments on one another. Avery says the “burlesque” preceded the bitters:

Bittermens Burlesque Bitters

Photo Courtesy of The Meadow

“This is one of those flavors that just came about based on a friend mentioning the word burlesque during our first big bottling session after we restarted Bittermens. As soon as we started talking about Burlesque, it evoked a color and texture—red velvet, like a curtain at a stage show. Once the color and texture were decided upon, we started thinking about flavors that would evoke that feeling, and eventually developed this formula.”

Avery describes the flavor as floral and tart, though to me there’s a bit more to it than that. The bitter element is very strong, with a long, pitchy-peppery flavor that comes through clearly in the aroma, and more subtly in the taste.

The simplicity of the production process belies the complexity of the product: “steep herbs, roots, peels and spices in high proof neutral grain spirits, filter and dilute.” Hibiscus flowers and açaí berries comprise the main ingredients of these bitters, though they are bolstered by over a dozen other flavor components. The Burlesque Bitters are a unique concoction and a new endeavor for Bittermens:

“This is the first time where we attempted to play with bitter and tart flavors together, so coming up with a working balance that made tart a supporting flavor, not the dominant component, was necessary. However, once we figured out how to layer the flavors, it was just a matter of tweaking some of the components.”

Cocktail Recipe with Burlesque Bitters

But what to do with this tarty new addition to the cocktail world? The Glassers recommend gin, genever, rum, vermouth, and Italian amaros.

But Lord God above, putting bitters in amaro evokes for me some turducken-like contraption made by stuffing dynamite into a firecracker. Avery insists “these all play extremely well with these bitters. Certain scotches and tequilas also work extremely well.” Tequila has not worked out so well for us, with several attempts at cocktails coming off discordant and odd. Avery insists that he finds that the smokier mescals or richer reposados make for a good tryst with the Burlesque. I’ll grant that Burlesqued tequila evokes a border town saloon with high-kicking ruffles and smoke and player pianos—and that conjures a thirst.

Generally speaking, Bittermens Burlesque Bitters is a distinctive–or maybe seductively weird is the word–and absolutely necessary addition to the bitters world; elements of razzle-dazzle ricocheting off a sophisticated reserve… what I might venture to call the hallmark of the Glassers’ expertly crafted products.

Thomas Waugh of Death & Company in New York offers this recipe inspired by Bittermens Burlesque Bitters:

1½ oz bourbon (Eagle Rare 10)
½ oz Laird’s 100 Proof Applejack
½ tsp grenadine
½ tsp sugar cane syrup
1 barspoon (or teaspoon) Bittermens Burlesque Bitters

Stir and serve on the rocks (or on one large rock if possible) without any garnish.

These bitters would also be an excellent complement for a Negroni, for those of us with more modest home bars. Equal parts gin, sweet vermouth, and Campari topped off with a dash or two of Burlesque Bitters and garnished with a slice of orange – voilà!

You can buy the entire line of Bittermens bitters from The Meadow, retail and wholesale.

via In the Cupboard

Bitters: A Sweet Alternative to the Classic Cocktail

In a recent article, the folks at VIVMag find that Bittermens Bitters take sparkling water “from ordinary to interesting”:

“One of our favorite benefits of the recent artisan cocktail craze is the increasing popularity and development of craft bitters. And we recently made a delicious discovery: A dash or two of bitters added to a glass of sparkling water makes for an elegant, tasty and nearly calorie-free alternative to a cocktail.

Most cocktail bitters contain alcohol, but so little is used — a few dashes in a glass — that there’s a negligible amount in our drinks. Bittermens — which has such flavors as Xocolatl Mole and Hopped Grapefruit — range from 44–53 percent alcohol, but the bitters are classified as food products and nonbeverage alcohol, like vanilla extract. Though Bittermens, which is made in very small batches in Brooklyn, NY, can be found at Manhattan artisan cocktail spots such as Death + Company and Mayahuel, we like them best for taking sparkling water from ordinary to interesting.”

via: Bitters: A Sweet Alternative to the Classic Cocktail

Bittermens Has Decamped to Red Hook and Is Now Making Burlesque Bitters

Lauren Shockey of the The Village Voice’s blog Fork in the Road wrote about Bittermens’ move to Brooklyn:

Good news for bitters lovers: Bittermens, a small-batch bitters company based out of Boston, has just moved to New York, opening a production facility in Red Hook. “We’d gotten to a point where we were exceeding the space we had. We got our start in New York City and it is really a market we have to be in. We could have hired brand managers or we could come down and make it happen for ourselves,” explained Avery Glasser, who co-owns the company with his wife, Janet.

The Glassers started making bitters in 2007. The company’s first bottles went on sale in 2009 through a partnership with the Bitter Truth of Germany. That relationship ended in July 2010, however, with the Glassers taking back production themselves. Since then, they have been producing bitters at a commercial kitchen up in Somerville, Massachusetts, which they leased from Taza Chocolate. It was there that they made the popular Xocolatl Mole Bitters, Hopped Grapefruit Bitters, Elemakule Tiki Bitters, and Boston Bittahs.

So what does this new space mean? Well, for one, new bitters. The company is launching Burlesque Bitters, available just in time for Valentine’s Day. The new batch combines hibiscus, açai berry, and long pepper for a cocktail flavoring extract that is sweet, spicy, and tart.

“The genesis for the Burlesque Bitters came out of left field. We were doing the bottling in Boston and we had a bunch of people over and for some reason someone mentioned the word ‘burlesque.’ And we thought burlesque bitters would be cool. I started thinking in colors — red, velvety curtains and tartan. And from that we went to basic flavors. I hadn’t had bitters with a floral, bitter, berry flavor so then we started looking at ingredients that would work: açai, rose hips, hibiscus. We started playing with those ideas and it came together quite beautifully. Between our first trial batch and our final batch we only made one adjustment,” said Avery.

How to use the new bitters? The better question is how not to use the bitters. “The first thing we had it in was a Negroni. It really plays well with vermouth, Campari, and amaros. It works well with outlier spirits, like Pisco or Cognac. It’s really becoming one of those bitters that’s like our mole bitters — it’s universal,” said Avery.

The bitters are currently available at the Meadow, Spuyten Duyvil, and Court Street Grocers, though the Glassers note that it’s still difficult because their product cannot be carried in liquor stores since it’s classified as a food product. But for now, they’re focusing on ramping up production in their new space — a large temperature-controlled room with a large sink for washing bottles. Maybe next in line we’ll be seeing a Brooklyn Bitters. One can only hope so.

via Bittermens Has Decamped to Red Hook and Is Now Making Burlesque Bitters

Winter Drinks at Blackbird – Alcademics.com

Camper English noted that Blackbird in San Francisco is using Bittermens in the La Flama Blanca from their winter menu…


Del MaGuey Vida Mezcal, Luxardo Maraschino Liqueur, Cinnamon Syrup and Boston Chamomile Bittahs Topped with Fresh Ground Nutmeg–served in a coupe–

via Winter Drinks at Blackbird – Alcademics.com.

Republik Hong Kong

We recently had an opportunity to sponsor a Christmas Lingerie/Fashion event in Hong Kong…

Huffington Post: Liquid Gifts: Recommendations from Sommeliers, Mixologists & Chefs

Huffington Post also picked up the Find. Eat. Drink. recommendations… and on the list, Bittermens!

Recommended byJim Meehan (mixologist – PDT in New York) 
Why: Jim says: “They are all natural and really well done.” 
Price: ~$18 (available here)

via Find. Eat. Drink.: Liquid Gifts: Recommendations from Sommeliers, Mixologists & Chefs on the Huffington Post.

Party-Ready Punch – WSJ.com

Cool Runnings
Boston Tea Party
From Jim Meehan of New York’s PDT

1 750 ml bottle Banks 5 Island Rum
18 ounces Sencha Green Tea
1 375ml bottle Noilly Prat Dry Vermouth
6 ounces St. Germain Liqueur
½ ounce Bittermens Boston Bittahs

Combine all ingredients and chill in a refrigerator. Serve in a bowl with a large block of ice. Garnish each serving with grated nutmeg.

via Party-Ready Punch – WSJ.com.

Top Shots: Our 10 Best Cocktails of 2010 – New York Restaurants and Dining – Fork in the Road


Copyright 2010 The Village Voice

​1. The West of East India at Mayahuel 304 East Sixth Street, East Village: Reposado tequila, Demerara rum, East India Sherry, Falernum, Amaro Nonino, and Xocolatl mole bitters, served up in a cocktail glass. The oak-kissed reposado tequila in the West of East India is bolstered by nutty oloroso sherry, while the rum and Falernum add a touch of spice. It would be a shade too Christmas-y were it not for the bitter edge provided by the amaro and bitters. Instead of fruitcake, what you get is bittersweet biscotti.


Copyright 2010 The Village Voice

4. The Cortado at Death & Co. (433 East Sixth Street, East Village): Pampero Aniversario Rum, Lemon Hart 151 Rum, coffee-bean-infused Carpano Antica Formula Vermouth, White Crème de Cacao, demerara syrup, Angostura bitters, and mole bitters, stirred and served up in a pretty glass. The coffee-bean infusion of beautifully bitter Antica in this drink is like a thread of silk running through velvet.

via Top Shots: Our 10 Best Cocktails of 2010 – New York Restaurants and Dining – Fork in the Road. The Village Voice Blogs

Winter Drinks: Master the Egg-White Cocktail

Photograph by Chad Matthew Carlson

The December 2010 issue of Details Magazine includes an article on winter drinks, which lists several great cocktails which incorporate eggs. The Heering Flip, from The Counting Room’s Maksym Pazuniak, also uses Bittermens Xocolatl Mole Bitters:

Heering Flip
2 oz Heering cherry liqueur
½ oz Bittermens Xocolatl Mole bitters
1 whole egg

Combine ingredients in a cocktail shaker. Dry shake, shake with ice, strain over a large ice chunk, and garnish with 3 drops of mole bitters.

via Winter Drinks: Master the Egg-White Cocktail

K&L Wines: Trillionaire Cocktail

K&L Wines published a recipe for the Trillionaire Cocktail in their December, 2010 newsletter. It’s one of the first cocktails to feature products from our friends Eric Seed (Haus Alpenz – Cocchi Americano) and Jennifer Colliau (Small Hands Foods).

1 tsp of Small Hand Foods Raspberry Gum Syrup
1/2 oz lemon juice
1/2 oz Cocchi Aperitivo Americano
2 oz Kuchan Barrel-Aged Peach Brandy
2 dashes Bittermens Boston Bittahs

Shake vigorously and strain into a cocktail glass.

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