BITTERMENS
Handcrafted bitters in cobalt blue bottles from New Orleans.
While living in San Francisco in early 2007, Avery and Janet Glasser used high proof spirit and a variety of herbs, peels, and spices to create an extract of a traditional Mexican cooking sauce. This extract became the prototype recipe for the Xocolatl Mole Bitters. Today, Bittermens products can be found on almost every continent.
An original combination of cacao, cinnamon, and spice.

The essence of grapefruit combined with the most noble of hops.

The traditional Thanksgiving flavors of cranberries and mulling spices.

A taste of the islands. Cinnamon and allspice with a strong cast of supporting spice flavors.

These bitters use a unique blend of parsley, thyme, rosemary, and sage.

A taste of the Lower East Side of New York City, combining celery, apples, and vinegar.

The Orange Cream Citrate is a riff on an orange cream soda syrup. Sweet, sour, tart, and creamy, but not bitter by any sense.

After years of recipe testing, this bitter highlights the sourness of the winter melon, the berry notes, and a touch of cucumber.

Classic aromatic bitters of the Americas meet the legendary digestive bitters of Europe. In total, sixteen botanicals make up this unique aromatic offering.

A hot sauce specifically designed for cocktails and other beverages. You only need to use drops instead of ounces to get the desired effect . . . which, in this case, is a good ol’ bit of heat.

By using a combination of dried gingers and alcohol, Bittermens has been able to create a shelf-stable ginger bitter that can bring that bite to warming winter cocktails.

Taking inspiration from classic Krupnik recipes, we blended honey, black tea, pine, juniper, and six other botanicals to make a bitters that work beautifully in all sorts of cocktails.

A peculiar combination of citrus & chamomile. It’s citrus, citrus, citrus and more citrus, supported with a heavy dose of chamomile.

A spicy little tart that is sure to tantalize your taste buds. This menage of hibiscus, açai berry and long pepper is sweet, spicy and a bit of a tart.

An original combination of cacao, cinnamon, and spice.

The essence of grapefruit combined with the most noble of hops.

The traditional Thanksgiving flavors of cranberries and mulling spices.

A taste of the islands. Cinnamon and allspice with a strong cast of supporting spice flavors.

These bitters use a unique blend of parsley, thyme, rosemary, and sage.

A taste of the Lower East Side of New York City, combining celery, apples, and vinegar.

The Orange Cream Citrate is a riff on an orange cream soda syrup. Sweet, sour, tart, and creamy, but not bitter by any sense.

After years of recipe testing, this bitter highlights the sourness of the winter melon, the berry notes, and a touch of cucumber.

Classic aromatic bitters of the Americas meet the legendary digestive bitters of Europe. In total, sixteen botanicals make up this unique aromatic offering.

A hot sauce specifically designed for cocktails and other beverages. You only need to use drops instead of ounces to get the desired effect . . . which, in this case, is a good ol’ bit of heat.

By using a combination of dried gingers and alcohol, Bittermens has been able to create a shelf-stable ginger bitter that can bring that bite to warming winter cocktails.

Taking inspiration from classic Krupnik recipes, we blended honey, black tea, pine, juniper, and six other botanicals to make a bitters that work beautifully in all sorts of cocktails.

A peculiar combination of citrus & chamomile. It’s citrus, citrus, citrus and more citrus, supported with a heavy dose of chamomile.

A spicy little tart that is sure to tantalize your taste buds. This menage of hibiscus, açai berry and long pepper is sweet, spicy and a bit of a tart.
