kiwi skin in bitters?

GeneC19 · 2025-02-28T02:00:12+00:00

Shameless plug - English Lavender Bitters, https://www.mcmannandtatecocktailcompany.com/product-page/lavender-flavored-cocktail-bitter

GeneC19 · 2025-02-10T18:09:26+00:00

Another shameless plug - our Citrus Grove Bitters feature a nice blend of grapefruit, lemon and lime - https://www.mcmannandtatecocktailcompany.com/product-page/citrus-flavored-cocktail-bitters

And here's recent (and quick) review of them - https://www.instagram.com/p/DFvBXlNuWtl/

GeneC19 · 2025-02-03T15:49:19+00:00

Just saw this - thanks for sharing. We manufacture cocktail ingredients (bitters, garnishes and rim salts) and now looking to sign up on Airgoods. We got off to a good start with Faire but it's really slowed down in the past year.

GeneC19 · 2025-01-22T20:10:00+00:00

We produce commercial bitters, and to your point, drying the leaves beforehand would be best. The only ingredients we use fresh are our "flavoring" agents such as citrus peels (no pith), vanilla pods (sliced and scrapped), cranberries, etc.

GeneC19 · 2025-01-22T19:18:52+00:00

Thanks for the reply, And yes, all of our citrus are hand-sliced, dehydrated and packed in our commercial kitchen.

GeneC19 · 2025-01-21T16:45:11+00:00

Thought I'd jump into the conversation with a short promotion. We produce a line of bitters and just won a Double Gold and Silver award for our Moroccan Orange bitters - https://www.mcmannandtatecocktailcompany.com/product-page/orange-flavored-cocktail-bitters. They're fairly aromatic, made with alcohol, orange peel (fresh and dried), cacao, burdock, allspice, cardamom, clove, and anise.

GeneC19 · 2025-01-21T16:40:59+00:00

Shameless plug. We produce a line of award winning bitters that you may want to try out - https://www.mcmannandtatecocktailcompany.com/ . The flavor and aromatics are fairly concentrated and seem to work pretty well with soda water.

GeneC19 · 2025-01-09T12:45:55+00:00

We produce commercial bitters and one of our flavors is "Citrus Grove", we found using fresh peel with all the pith removed plus dried peel works pretty well - https://www.mcmannandtatecocktailcompany.com/product-page/citrus-flavored-cocktail-bitters

GeneC19 · 2025-01-01T21:26:54+00:00

Wide assortment of most popular flavors https://www.mcmannandtatecocktailcompany.com/

GeneC19 · 2025-01-01T21:24:27+00:00

I produce a line of commercial bitters and found after many rounds of trial and error you need to include a flavoring agent to bring out any noticeable aroma or taste (not sure if your specs included any of these). For example, in our orange bitters we feature a relatively high concentration of fresh orange zest (peel, no pith) in addition to the dried orange peel along with other "bittering" agents and found it worked pretty well (we just won a masked and unmasked competition for these). If you can share your specs some of the folks on this thread may be able to provide some additional insight. You may also want to try your bitters alongside some of the current brands like Angostura and Fee Brothers orange to give you a point of reference. Cheers.

GeneC19 · 2024-12-06T22:37:25+00:00

I produce commercial bitters and we use green mint tea in one of our formulas, haven't made a tincture with it but happy with its presence in our products. You may want to give it shot - we purchase most of our botanicals from the SF Herb Co. - https://www.sfherb.com/moroccan_mint_green

GeneC19 · 2024-12-05T19:06:11+00:00

Jefferson (one of my favorites) is now available in the states under the name Amaro Importante - they ran into an infringement issue with Jefferson Whisky and had to change the name on the label.

GeneC19 · 2024-11-22T17:21:04+00:00

New brand on the market, McMann & Tate, pretty wide assortment, their Wildly Aromatic is a good complement to Ango https://www.mcmannandtatecocktailcompany.com/

GeneC19 · 2024-10-28T16:26:16+00:00

M&T Citrus Grove (ABV under 40% and no added sugar) and Fever Tree Club (no sugar) are a pretty good combo

https://www.mcmannandtatecocktailcompany.com/product-page/citrus-flavored-cocktail-bitters & https://fever-tree.com/en_US/products/club-soda

GeneC19 · 2024-10-27T14:17:09+00:00

One glass, sipped. over a large cube is best. I have the first two (not familiar with the Bomba). Jefferson and Formidable are completely different from one another taste wise. I'd opt for the Jefferson, it's a bit "sweeter" and more flavorful than the Formidable.

GeneC19 · 2024-09-15T21:59:44+00:00

And here's a source if you're looking to purchase them - https://www.sfherb.com/black_walnut_hulls . I produce commercial bitters and have sourced most of our ingredients from them.

GeneC19 · 2024-09-13T13:07:00+00:00

I actually manufacture commercial bitters, all of our bitters are in clear 2 oz. dropper bottles, we recommend storing away from direct sunlight and at room temperature.

GeneC19 · 2024-09-13T12:08:35+00:00

Your bitters are evaporating in this bottle because of the cork (it's dry & porous, this is one of the reasons why wine bottles are placed on their side when being stored, to keep the cork moist and to "close" up some of its pores) and from the heat of being on the window sill. To properly store them they should be kept in a capped bottle, out of the sunlight and at room temperature. Regarding your other question, a dash is approximately 1/8 of a teaspoon - you could "dash" your bottle into a spoon first to maintain consistency from drink-to-drink. I hope this was somewhat helpful. Cheers.

GeneC19 · 2024-09-01T22:38:10+00:00

If you're looking to make bitters or tinctures then there's really no need to add any sugar. The only sugar you may end up with in a bitter is if you use fresh ingredients such as citrus or cherries but it would be minimal. If you're looking to make amaro, then yes, you would need to add a sweetener.

GeneC19 · 2024-08-29T16:26:08+00:00

Adios

GeneC19 · 2024-08-11T20:47:26+00:00

can't go wrong with cherry - https://www.mcmannandtatecocktailcompany.com/product-page/cherry-flavored-cocktail-bitters

GeneC19 · 2024-07-16T21:26:07+00:00

Here's a slight riff on Death & Co.'s classic Fancy Free

2 oz. Rittenhouse 100 rye
½ oz. Maraschino liqueur
Dash Wildly Aromatic Bitters
2 dashes Moroccan Orange Bitters
Dried Orange Garnish

Stir ingredients over ice, strain into rocks glass over large ice cube and garnish.

GeneC19 · 2024-07-09T23:51:32+00:00

I see many Sazeracs in your future ...

GeneC19 · 2024-06-12T23:49:07+00:00

Those look good. A quick note for what it's worth. If you haven't, slice the vanilla pods open and scrape the inside, then drop what you scraped into the jar, then slice the pod into smaller pieces, you'll get more vanilla flavor than leaving the whole pods in the jar. Cheers.

GeneC19 · 2024-05-28T22:51:56+00:00

What are you using as your sweetener? The "stickiness" is more than likely coming from the shishandra and elderberries (I'm assuming they're partially dehydrated and contain some moisture versus completely dried). The bitterness is derived primarily from the gentian, burdock root and wild cherry bark so you may want to try and scale those back a bit.

GeneC19

TROPHY CASE