The last few years have seen a phenomenal surge of interest in what was previously a lost category: cocktail bitters are intensely concentrated concoctions designed so that just a few drops can hugely enhance the flavour of the libation to which they are added. This is now a thriving category with new products appearing constantly.
Iconic German bitters, Underberg are made by macerating herbs & roots in alcohol before oak-ageing. Packaged in miniature bottles - the recommended dose after a meal as a digestif. Pack contains 4 x 3 x 2cl.
Not surprisingly given their Peruvian origins, these Chuncho bitters, based on a variety of Amazonian barks and herbs, are proclaimed to be the correct - and indeed only - bitters to use in the preparation of an authentic Pisco Sour.
Acclaimed orange bitters from US cocktail guru Gary Regan, who is sporting some very impressive whiskers on the label. The recipe is based on one from Charles Baker's 1930s' book The Gentleman's Companion.
Mozart's latest foray in to the world of chocolate spirits - a chocolate flavoured bitters, made by macerating cocoa in sugar cane distillate, then adding natural spice flavour extracts to make an intense flavouring for your cocktails.
A low-alcohol chocolate bitters from long-established American producer Fee Brothers. Chocolate bitters go well with most brown spirits, especially rum, as well as sweet vermouth, and of course, these are excellent in creamy cocktails too (think White Russians).
A peach bitters from cocktail ingredient masters Fee Brothers. This is a long lost variety of bitters that has disappeared along with some of the classic cocktails it appeared in - try it (after a bit of research) in a Coronation or a Xeres.
Dead Rabbit Orinoco Bitters were created by Adam Elmegirab for the eponymous bar in New York City. They are a great replacement for other aromatic bitters, with an ingredient list including cardamom, cassia bark, chamomile, raisins, orange peel and molasses.
The relaunch of one of the most famous bitters brands of the classic cocktail era. Boker's was originally invented in 1828, but has been out of commission since being scuppered by prohibition in the 1920s. Now recreated by Adam Elmegirab of the Evo-Lution consultancy, the re-emergence of these legendary bitters is a major event in the cocktail world.
The bitters revival continues apace, with Scottish cocktail supremo Adam Elmegirab adding various exciting flavours to his range following the success of his revival of Boker's. These Dandelion & Burdock bitters are a sure-fire hit with the cognoscenti.
Adam Elmegirab has done it again, reviving another style of long-lost cocktail bitters from the early days of the scene. These Spanish Bitters are said to have flavours of coriander, violet, raspberry, honey, citrus, pomegranate, toasted orange and predominant chamomile.