Bittermens Hopped Grapefruit bitters were one of the bitters featured at the “Emperor’s New Bitters” seminar at this year’s Tales of the Cocktail. Chuck Taggart wrote an excellent recap of the seminar, and has this to say about Bittermens:
“Reeling from this, we moved on to the American bitters-making company that’s doing some of the most exciting work in the business — Bittermens (with no apostrophe, dammit!), founded in 2007 by Avery and Janet Glasser as experiments in their San Francisco kitchen, and now produced commercially in Brooklyn. Theirs is a completely modern approach to bitters-making, without attempting to recreate historical recipes. Their first product was the amazing Xocolatl Mole Bitters, using cacao as the primary flavor with a broad range of spices similar to what’s used in the exquisite Mexican mole negrosauce. They followed this with a bitters called ‘Elemakule Tiki Bitters, formulated for tropical and tiki-style drinks, and Boston Bittahs (heh, they’re in the yaahd not too faah from the caah), a summery citrus and chamomile blend, plus a few more and more still on the way.
The one we tasted was the latest incarnation of their initial experiments in producing a grapefruit bitters,Hopped Grapefruit Bitters. Organic grapefruit peel and oil, fruity Palisade hops, cinchona bark, gentian, cardamom and other ingredients are macerated in neutral grain spirit to make this bitters, which was fantastic. On the nose you get strong grapefruit and cardamom, and there was one offered aroma note of “irie” (“It smells like pot!”). On the palate bitter grapefruit and a bit of grapefruit pith, hops, crisp dryness, and even a note of the French gentian liqueur Suze. Jacob recommended these highly in tequila and mezcal drinks, and in a gin & tonic. Not so good would be the dark spirits of pretty much any variety, and for this one’s big surprise … beer! Not so much of a surprise, really; he said Hopped Grapefruit Bitters are amazing in a shandy gaff — half beer, half ginger beer, with a slice of grapefruit and several dashes of the bitters on top. I’m making that on the next hot Saturday.”
Posted in: Uncategorized