A native take on cherry bitters from Tasmania Bitters, works very well with fruity drinks.
From the producer: Plucked from the valleys of Tasmania’s famous orchards, the sweetheart cherry is plump with love. Sweetly flavoured cerise marries perfectly with rosebud and blessed thistle.
From the team behind Domaine Simha wine and Sud Polaire gin, Tasmania Bitters use local botanicals from around Tasmania in their small batch range. Natural herbs and spices (from the land and the see) are steeped with gentian root and unrefined whole panela cane sugar. Blended by hand.
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.
- Tasmania Bitters