BOB’S BITTERS
Small batch bitters made in England.
Ex-pastry chef, Bob Petrie has created a suite of single-ingredient, artisan bitters for use in contemporary cocktails. Instead of taking the traditional blended-bitters route, Bob approached the development of his products from a culinary perspective. The resultant elixirs each contain an authentic, specific flavor, allowing the user to impart an intense, individual taste to a concoction.
Bob’s recreation of this classic recipe is the only product in his range to use a variety of aromatics, including lively peppermint, sweet cinnamon, and warming spices.
The Guatemalan cardamon seeds used by Bob supply the robust flavour in this tincture, enlivened by notes of citrus and with eucalyptus providing a sweet/sharp counterpoint.
A complex flavor profile with strong cacao aromas, hints of mocha and malt, and a dark chocolate palate with espresso notes and a barky, bitter finish.
Bob uses both the nutty coriander seeds and the fresh herb in his Coriander Bitters. The seeds add warmth while the leaves provide a zesty citrus hit.
Bob uses an intense dried Chinese ginger to create Bob’s Ginger Bitters – a warming liquid that can be added to food and drink for a gentle kick.
Bob uses dried Italian fruit for a clean, crisp taste with that deep, distinctively grapefruity, bitter edge to create this punchy elixir.
Bob uses dried French lavender flowers, sweetly redolent of a Provençal garden, and steeps them in alcohol to create this whimsical tincture.
Dried liquorice root offers a mellow and woody sweetness, creating this earthy liquid which will add a barky, fennel-y note to a cocktail.
Bob uses sweet South African oranges along with dried mandarin skin for a little extra complexity.
Bob uses dried Polish and Bulgarian peppermint leaves for a bright peppermint bouquet and a distinctive menthol flavour. The resulting peppermint liquid has a hint of citrus and a slightly bitter, woody finish.
Bob uses Tahitian vanilla pods to create a tincture with subtle notes of tobacco and cacao with a creamy, toffee finish.
We appreciate Bob’s persistence to nail the right balance of lavender and other botanicals to lift and add complexity to a margarita.
These bitters are bittersweet rather than simply bitter. Rich roasted pineapple with fresh fragrant mint and complex herbal and rooty bitterness.
Autumn is ‘aromatic and woody with spices, roots and autumnal fruits’.
This is the Spring expression, and as you can imagine, it’s rather floral, with spring-themed flowers and blossoms, petals, and herbs.
A nod to the spices that make up an English Christmas. Includes flavors of nutmeg, clove, cinnamon, and orange.
Bob’s recreation of this classic recipe is the only product in his range to use a variety of aromatics, including lively peppermint, sweet cinnamon, and warming spices.
The Guatemalan cardamon seeds used by Bob supply the robust flavour in this tincture, enlivened by notes of citrus and with eucalyptus providing a sweet/sharp counterpoint.
A complex flavor profile with strong cacao aromas, hints of mocha and malt, and a dark chocolate palate with espresso notes and a barky, bitter finish.
Bob uses both the nutty coriander seeds and the fresh herb in his Coriander Bitters. The seeds add warmth while the leaves provide a zesty citrus hit.
Bob uses an intense dried Chinese ginger to create Bob’s Ginger Bitters – a warming liquid that can be added to food and drink for a gentle kick.
Bob uses dried Italian fruit for a clean, crisp taste with that deep, distinctively grapefruity, bitter edge to create this punchy elixir.
Bob uses dried French lavender flowers, sweetly redolent of a Provençal garden, and steeps them in alcohol to create this whimsical tincture.
Dried liquorice root offers a mellow and woody sweetness, creating this earthy liquid which will add a barky, fennel-y note to a cocktail.
Bob uses sweet South African oranges along with dried mandarin skin for a little extra complexity.
Bob uses dried Polish and Bulgarian peppermint leaves for a bright peppermint bouquet and a distinctive menthol flavour. The resulting peppermint liquid has a hint of citrus and a slightly bitter, woody finish.
Bob uses Tahitian vanilla pods to create a tincture with subtle notes of tobacco and cacao with a creamy, toffee finish.
We appreciate Bob’s persistence to nail the right balance of lavender and other botanicals to lift and add complexity to a margarita.
These bitters are bittersweet rather than simply bitter. Rich roasted pineapple with fresh fragrant mint and complex herbal and rooty bitterness.
Autumn is ‘aromatic and woody with spices, roots and autumnal fruits’.
This is the Spring expression, and as you can imagine, it’s rather floral, with spring-themed flowers and blossoms, petals, and herbs.
A nod to the spices that make up an English Christmas. Includes flavors of nutmeg, clove, cinnamon, and orange.