Founded by John G. Boker in 1828, Boker's Bitters gained popularity in New York & around the World as the finest bitters of the Golden Age of mixed drinks. Boker's Bitters were famously the preferred brand of Professor Jerry Thomas & featured throughout his book, ' How to Mix Drinks or The Bon Vivant's Companion', now recognised as the World's first bartender's guide. Despite being unequalled when used in the refined drinks of the bar, the devastating effect of The Volstead Act, commonly referred to as Prohibition, closed the Boker's company in the 1920s. Referencing receipts dating back to 1853, these recreated bitters are compounded using the finest natural herbs & spices & are once again being used globally by bartenders in original libations & classics such as the Japanese Cocktail, Martinez, Manhattan, Crusta & enhanced Cocktail. A note from Dr Adam Elmegirab The growth of the internet has coincided with an increased want for information from bothbartenders & consumers alike. With the release of my Bitters Product Portfolio at thetail-end of 2010, which detailed the production process of my bitters as well as tasting notes, I have had numerous requests for more information on the botanicals I use to compound my bottlings. Having thought long & hard about ways in which I could improve the product knowledge of my bitters I decided it would be a good idea to compile detailed information on all thebotanicals I use so you can understand a little more about ingredients you will have heardof but may never come into contact with, have a better grasp of where the flavour profile comes from, & also gain a deeper knowledge of each botanical's historical & medicinalrelevance. This goes against the philosophy of many bitters producers who wish to remain assecretive as possible, which in my opinion detracts from the full potential of bitters andtheir vast array of uses in both the culinary & cocktail crafts. By releasing thisinformation I feel that bartenders & consumers will be better equipped to use mybottlings to their full potential... Dried orange peel Medicinal uses
- Whole orange peel contains compounds that lower blood pressure & possess asubtle bitterness that stimulates appetite. Rich in vitamin C it is also recommended in fighting coughsand colds as well as being used as an aromatic & flavour enhancer in medicine. Taste
- Dominant orange & subtle woodiness with a perfumed backbone. Quassia bark Medicinal uses
- Quassia is a tonic used to treat malaria & fevers as well as being widely used tostimulate saliva, digestive juices & as a choleretic, bile in the liver. Taste
- Intensely bitter & an astringent bark. Green Cardamom Medicinal uses
- Cardamom seeds are primarily used for indigestion & to treat stomach-aches & cramps. Taste
- Strong & aromatic, subtle citrus, ginger, spice, wood & mint with herbal complexity. Mallow flowers Medicinal uses
- Infused mallow flowers are a popular remedy for coughs & colds. Taste
- Edible flower with a sweet taste similar to marshmallow.







...

Complex vanilla, almond, cherry, smoke & cracked peppercorns. Warm baking spice, clove, & tonka with hints of sweet coconut, spicy mace & flamed cinnamon. Long, spiced & bittersweet with toasted almond throughout. ...

Released in the winter of 2009, Dandelion & Burdock Bitters are a unique, h&-crafted cocktail ingredient created by Adam Elmegirab to satisfy the global bar community's growing demand for new & exciting products. Dandelion & Burdock is a traditional British beverage dating back to the 1300s & is believed to have been created by the Italian priest Saint Thomas Aquinas. They were famed for their alleged medicinal properties, like the many cocktail bitters that followed in later years, & were a favourite drink of Adam during his childhood. Referencing a number of Dandelion & Burdock receipts, these bitters attempt to capture their flavour profile in bitters formulae. Compounded using the finest natural botanicals, these bitters are now being used by bartenders around the globe in a number of classic cocktails & original libations such as the Chiapas Old Fashioned, created by Adam Elmegirab for Yatai in 2009. A note from Dr Adam Elmegirab The growth of the internet has coincided with an increased want for information from bothbartenders & consumers alike. With the release of my Bitters Product Portfolio at thetail-end of 2010, which detailed the production process of my bitters as well as tasting notes, I have had numerous requests for more information on the botanicals I use to compound my bottlings. Having thought long & hard about ways in which I could improve the product knowledge of my bitters I decided it would be a good idea to compile detailed information on all thebotanicals I use so you can understand a little more about ingredients you will have heardof but may never come into contact with, have a better grasp of where the flavour profile comes from, & also gain a deeper knowledge of each botanical's historical & medicinalrelevance. This goes against the philosophy of many bitters producers who wish to remain assecretive as possible, which in my opinion detracts from the full potential of bitters andtheir vast array of uses in both the culinary & cocktail crafts. By releasing thisinformation I feel that bartenders & consumers will be better equipped to use mybottlings to their full potential... Dandelion root Medicinal uses
- Dandelion roots are commonly used to stimulate appetite, digestion & improvethe function of the liver & kidney & also as an anti-viral agent. Taste
- Malt, honey, toasted bread & muscavado. Burdock root Medicinal uses
- Burdock root contains polyacetylenes that gives the herb its antibacterial andantifungal properties & like Dandelion roots they are commonly used to stimulate appetite, digestion & improve the function of the liver & kidney. Taste
- Slightly sweet, earthy, woody, with notes of smoked tea, dark chocolate & liquorice. Fresh ginger root Medicinal uses
- Ginger root is widely used to prevent & treat nausea & vomiting brought aboutby motion sickness. It is also used to treat migraines, as an anti-inflammatory, to aid digestion & isknown to stimulate saliva. It has also been suggested that ginger root may assist in loweringcholesterol. Taste
- Aromatic, pungent, sweet & spicy. Dried orange peel Medicinal uses
- Whole orange peel contains compounds that lower blood pressure as well as asubtle bitterness that stimulates appetite. Rich in vitamin C it is also recommended in fighting coughs & colds as well as being used as an aromatic & flavour enhancer in medicine. Taste
- Dominant orange & subtle woodiness with a perfumed backbone. Dried lemon peel Medicinal uses
- Lemon peel is recognised as an aromatic & flavour enhancer in medicine. Rich invitamin C it is also recommended in fighting coughs & colds as well as being a stomach tonic insettling flatulence Taste
- Dominant lemon, almost soap-like, with a soft woody finish. Star Anise Medicinal uses
- Star Anise is used in the production of Tamiflu, the only drug known to reduce theseverity of Bird Flu. It also has carminative, stomachic, stimulant & diuretic properties & is used torelieve headaches. Taste
- A subtle sweet combination of licorice, aniseed, fennel & tarragon.











...

Originally produced by the Blemmerg Manufacturing Company in Boston during the late 1800s, Orinoco Aromatic Bitters were the bitters selected to feature throughout George Winters book, How to Mix Drinks: The Barkeepers Handbook. In fact, it was a full page advert in this aforementioned tome which inspired their creation & subsequent global launch in 2012. ? Named after one of the longest rivers in South America which run through Colombia & predominantly Venezuela, Orinoco Aromatic Bitters hark back to a bygone era but also embrace modern cocktail culture, giving bartenders the opportunity to recreate former classics but also construct their own. ...

Copper coloured. Wood spice, chamomile & burnt citrus. Initial sweetness followed by predominant chamomile & layers of complex flavour including coriander, raspberry, honey, citrus & pomegranate. Long bittersweet finish with a hint of violet. Overproof spirit & eight botanicals including chamomile, orange peel, lemon peel, coriander seed & orris root. Originally available in the 1800's. Eight botanicals steeped in overproof spirit for no less than two weeks. Diluted to bottling strength with Scottish water. Coloured with caramel. ...

Winter Spiced Bitters bring to life the flavours, aromas & botanicals commonly associated with the harsh winter season. Dried fruits, warm citrus, baking spices, fire, & wood smoke create bitters unlike any other, with unique aromas, tastes & flavours. Nose: Smoke, wood, dried fruit & rhubarb. ? Taste: Smoky anise, sweet cranberry, clove, anise, & cacao with hints of burnt orange & complex spice. ? Finish: Lengthy warming & bitter finish with clove & cacao dominant. ...

In the early 1800's, Antoine Amedie Peychaud, an apothecary, gained fame in New Orleans not for the drugs he dispensed, but for the compounding of a liquid tonic called bitters. These bitters, good for what ailed one, irrespective of malady, gave an added zest to the portions of cognac brandy he served in his pharmacy. Cognac had long been a popular drink in the numerous coffee houses of New Orleans, & presently customers began demanding their brandy be spiked, with a dash of the marvellous Peychauds Bitters. The zest Peychauds Bitters gives drinks & food has given it an honoured place in famous gourmet recipes the world over. For any bar to be complete there must be a bottle of Peychaud's Bitters. Necessary in all of the most sophisticated cocktails, Peychaud's enhances the taste of whatever you're sipping. Try them in Manhattans, Old Fashioneds, Whisky Sours or in thier signature Sazerac Cocktail. ...

Limited stock, 1 bottle left. Smooth cinnamon spirit drink made with real blended Scotch whisky. Turns out that, instead of tears, sad dragons secrete a glittering whisky spirit. Who knew?! This spirit drink is truly other-worldly. Weve teamed rich cinnamon & smoky blended Scotch whisky with golden shimmer, sparking a mesmeric blaze of swirling golden flames when you shake the bottle. So deliciously moreish, are these golden globs of shimmering temptation, that we had to bottle them in luxurious heavyweight glass & share them with the world. Of course, as with all of our Mythical Tears, the tear extraction technique is a closely guarded secret. Pair this multifaceted whisky drink with coke for a twist of sinful cinnamon, or with sweet vermouth & bitters for a seriously magical Manhattan. Or drink it neat like the dragon-slaying badass you are. ...

Drambuie Fifteen is a connoisseur expression of Drambuie, in which our finest selection of 15 year old Speyside malts complement the complex aromas of the secret recipe. The result is a refined, drier expression of Drambuie, perfect for sipping & savouring either neat or over ice. Nose: Drambuie aromatic citrus spice, overlaid with fragrant grassy & butterscotch notes
- characteristic of aged Speyside Malt. Flavour: Velvet soft mouth-feel
- fragrant citrus lemongrass tang gives way to complex warming malty notes of butterscotch, berries & heather. Finish: Shortbread, fresh herbal notes & the unmistakable long afterglow of the Drambuie elixir.

...

Drambuie Fifteen is a connoisseur expression of Drambuie, in which our finest selection of 15 year old Speyside malts complement the complex aromas of the secret recipe. The result is a refined, drier expression of Drambuie, perfect for sipping & savouring either neat or over ice. Nose: Drambuie aromatic citrus spice, overlaid with fragrant grassy & butterscotch notes
- characteristic of aged Speyside Malt. Flavour: Velvet soft mouth-feel
- fragrant citrus lemongrass tang gives way to complex warming malty notes of butterscotch, berries & heather. Finish: Shortbread, fresh herbal notes & the unmistakable long afterglow of the Drambuie elixir.

...