Best Bitters

The Queen’s Park Swizzle is a Trinidadian cocktail known for its complex flavor profile. It blends dark rum with pineapple juice, grenadine, and absinthe creating a layered drink. Traditionally enjoyed in a tall glass, it's favored by those seeking a refreshing, intensely flavored experience rooted...

A Rum Old Fashioned is a spirit-forward cocktail that replaces the whiskey of a standard Old Fashioned with rum. It is typically prepared by stirring rum with sugar or simple syrup and aromatic bitters, then serving it over ice with a citrus peel. Different styles of rum, including aged, dark, or bl...

The Improved Whiskey is a classic cocktail dating back to 1862. It combines whiskey with sugar syrup, maraschino liqueur, absinthe and bitters. This drink offers a balanced flavor profile of sweetness and spice, favored by those seeking a refined, historically-rooted spirit experience. It’s particul...

The Champs-Élysées is a sophisticated cocktail featuring cognac, chartreuse, lemon juice, and bitters. It’s notable for its complex herbal and citrus flavors, offering a balance between richness from the cognac and the bright acidity of lemon. This drink is typically enjoyed by those seeking a refin...

The Brandy Old Fashioned is a regional variation of the Old Fashioned cocktail associated especially with Wisconsin and the broader American Midwest. It combines brandy with sugar and aromatic bitters, often muddling the sugar with fruit before adding ice. Wisconsin bars commonly serve it sweet, sou...

A Champagne cocktail traditionally combines chilled champagne with a small amount of cognac or brandy and a squeeze of fresh lemon juice, creating a bubbly, slightly sweet, and subtly citrusy aperitif.

The Saratoga Cocktail, dating back to the early 19th century, is a stirred cocktail combining equal parts rye whiskey, sweet vermouth, and bitters, traditionally served over one large ice cube in a highball glass.

The Income Tax cocktail, created in 1941, combines rye whiskey, sweet vermouth, maraschino liqueur, and bitters, resulting in a robust, slightly bitter drink with notes of spice and fruit – a favored choice for those appreciating a complex classic.

The Bamboo cocktail, created in 1941 at the Barbizon Hotel Bar in New York City, combines rye whiskey, cherry heering liqueur, pineapple juice, and grenadine for a balanced, slightly sweet, and distinctly tropical drink.

Dried gentian root (Gentiana lutea) is a alpine plant native to central and southern Europe whose intensely bitter compounds are the primary bittering agent in classic European digestif liqueurs and Angostura bitters.

The Fancy Free is a classic stirred whiskey cocktail closely related to the Old Fashioned. Its standard construction uses bourbon or rye whiskey, maraschino liqueur, Angostura bitters, and orange bitters, then serves the chilled mixture without citrus juice. It is intended for drinkers who enjoy spi...

The Affinity cocktail, created in 1946, combines equal parts of Cognac, dry vermouth, and Lillet Blanc, shaken with ice and strained into a chilled coupe glass for a subtly bitter and herbaceous drink.

The Japanese Cocktail, created in 1948 at the bar of the Imperial Hotel in Tokyo, combines equal parts bourbon, Campari, and pineapple juice, resulting in a bittersweet, refreshing drink favored for its balanced citrus and herbal notes.

The Mexican Firing Squad is a potent cocktail blending tequila, Cointreau, and Blue Curaçao, typically served in a chilled coupe glass with a grated nutmeg garnish for a complex citrus and spice flavor profile.

Dried wormwood (Artemisia absinthium) is a silvery-leaved European herb whose bitter thujone-containing essential oils are the defining botanical ingredient in absinthe and vermouth, which takes its name from its German word.

Dried yarrow is Achillea millefolium, a Northern Hemisphere Asteraceae herb whose species name refers to its finely divided leaves.

Pink Gin is a London dry gin cocktail traditionally made with Plymouth Gin, lime juice, and sugar, resulting in a distinctive rosy hue due to the addition of Grenadine syrup.