A warming, cranberry bitters that works well with dark spirits like whisky and cognac.
From the makers: When a bar in Brooklyn told us that their source for cranberry bitters had dried up and that the alternatives didn’t work for the bar’s most successful punch, we thought we’d see if we could help them out.
We tried the punch without any bitters at all and tried to figure out what the profile would need to be. In the end, it did need some spice, vanilla and acidity as well as some sour berries, but it didn’t really need any more bitterness.
We initially thought that we would make one batch for the bar as a bespoke formulation, but when we started to pass it around our sample bars, bartenders immediately took interest in the flavour. So, in 2011 we decided to put it into circulation through the experimental series as the Spiced Cranberry Cream Citrate.
New York’s Bittermens is the creation of Avery and Janet Glaser and are widely recognised as frontrunners in the modern explosion of small batch and artisan bitters. After impressing with the Xocolatl Mole and Hiooed Grapefruit bitters they’ve released a range of unique flavours and collaborations.
Bitters are used to flavour cocktails and other drinks. Initially rising to prominence in the 1800s and often marketed as a medicinal product, cocktail bitters emerged as the cocktail-making equivalent of ‘salt and pepper’ in cooking. Although the market consolidated during the 20th century, there has been a boom of small, hand-crafted flavours from all over the world since the turn of the millennium.
They add complexity and refinement, helping balance sweet and other flavours. You do not need to be a world-class bartender to enjoy them, however, they can be utilised as simply as adding a few dashes to soda water to add flavour, something particularly effective after a night of indulgence.