Mix up a batch of your very own easy-to-make bitters, which are as important to your bar as salt & pepper are to your kitchen cabinet, and use ‘em in just about everything. It’s boozy and intense on its own, but a few dashes of the stuff will pair beautifully with most any cocktail to draw out new flavors. And here’s the fun part: you can customize your bitters recipe to complement a flavor in your favorite booze, or to add an entirely new dimension to classic cocktails -- experimentation is encouraged. There's lots of potential beyond the bar cart, too: try it in soda, baked goods, or your next dinner recipe when you're not busy drinking.
An easy project that pays delicious dividends. All you need is some sugar and a little bit of your favorite liquor to use with the included dry ingredients, bottles, and distilling gear. And if you’re generous, the finished product makes for a terrific gift to anyone who enjoys a good cocktail (or three). The only hard part is waiting for your batch to mature before you can get to mixing.
A blank canvas for your boozy imagination. Choose to add any combination of dry ingredients you have on-hand: herbs, spices, fruit, nuts, or whatever sounds good to you. We'll provide suggestions, but the possibilities are endless.
The bright citrus note in this recipe meshes with rich aromatics to bring a mild bite to any classic drink.
Highly concentrated spice that'll add a contrasting kick to sweet or sour cocktails. Try it with ginger beer, like in a Moscow Mule.
Each batch makes 10 oz of bitters -- which goes a very long way -- and we've included six bottles with droppers and labels for pro-level presentation.
This custom kit includes: 2 bitters ingredient sets (naked and orange or habañero), 2 mixing jars, 6 dropper bottles & labels, funnel, cheesecloth, instructions, and recipes.
You don't need to have an overflowing liquor cabinet stocked with obscure liqueurs like in the mixology joints. Here's your 400-page field guide on the only dozen bottles you need to make more than 200 drinks, from classics to bold new options. Work your way through as many of 'em as you can while you wait for your bitters to mature, then put your new ingredient to good use while trying the rest of the recipes.
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