• 24 carats
• 1 and 1.5 oz inside
• Made in Japan

This bottle provides an accurate dash when full or almost empty.

• Elegant classic styling.
• Easy to hold shape with excellent balance.
• Stainless steel and cork dasher top.
• 2 1/4″ diam. x 4 7/8″ h.

The Ice Tapper is perfect for breaking larger pieces of ice.

• Flexible polypropylene and stainless steel.
• 10 1/2″ overall length.

• 31.5 cm
• 30 g
• Made in Japan

• 31.5 cm
• 30 g
• Made in Japan

• 304 stainless steel
• Polished gold finish
• Hand wash only

• 304 stainless steel
• Polished copper finish
• Hand wash only

Un sirop classique pour le mixologiste. Le Sirop de Citron Vert (ou sirop de lime) est frais, acidulé et fabriqué avec du jus de citron vert sucré et du zeste. C'est l'ingrédient essentiel du "British Lime and Lager" (bière blonde Anglaise au citron vert). Pour une boisson d'été rafraichissante, mélangez le avec de l'eau gazeuse ou du jus de concombre. Le cocktail Gimlet est fait avec du gin et du sirop de citron vert. C'est aussi un sirop idéal pour les Margaritas et les Daiquiris.

House aromatic bitters by Kinsip distillery.

100 ml bottle.

Hand crafted in Prince Edward County, Ontario, each batch of Kinsip bitters is made with all natural ingredients. Add a few drops to your favourite cocktail for enhanced complexity to balance and flavour.

Kensington aromatic bitters by Bittered Sling. 120 ml bottle.

Inspired by and named for the vibrant, storied and diverse Toronto neighbourhood renowned for its historic Market district, this is a blend of classic, dry aromatic bitters and intense herbal, high-resin spice, citrus and root flavours, making it an incredibly versatile addition to the Bittered Sling family and offering a unique twist for both classic cocktails and innovative mixology. This is the classic cure-all bitters that should be on every bartender’s bar! Use liberally for any cocktail calling for “aromatic bitters”.

Beverage recommendations: All classic and contemporary cocktails that call for a dash or two of “aromatic bitters”. This classic cure-all is best with oak-matured spirits, and can be used in a wide range of applications.

Cooking recommendations: A spice pantry in a bottle, Kensington Dry Aromatic is a dynamic culinary blend, which lends a smoky, sweet spice and notes of savoury herbs. Excellent for marinades and long, slow cooking, as well as a finishing element for soups, broths and sauces.

Dillon's takes pride in handcrafting products using copper pot stills and fresh local ingredients without artificial flavours or colours. Dillon’s strives to make new spirits from old ideas and to do so with unparalleled quality, one small batch at a time.

RECIPES (from Dillon's)

Dillon's Vodka & Cran
1 oz cranberry syrup
0.5 oz fresh lemon juice
1.5 oz Dillon’s Method 95 Vodka (or other)
Dillon’s Bitter Cranberry
Club Soda
In a rocks glass combine cranberry syrup, lemon juice, and vodka. Add a few dashes of Dillon’s Cranberry Bitters. Fill with ice and top with soda.

Picture falling through an orange tree (Don't be scared, its the good kind of falling) As you tumble, a whirlwind of sensations: the delicacy of the blossoms, the juiciness of the fruit, the freshness of the leaves and the rich woodiness of the bark. This Bitter is the best thing to happen to a Ramos Gin Fizz since Ramos.

Ms Betters is a Vancouver based producer of superior bitters, syrups, purees and the world’s first vegan botanical foamer. Because the history of each of our ingredients is important to them, they strive to use quality organic produce and local ingredients whenever possible. Ms Betters bitters are all 100% natural.

Peychaud’s whiskey barrel-aged bitters is a limited edition that marries the heritage of the house with that of rye whiskey. Aged for 140 days in Sazerac rye whiskey barrels, it develops a more complex and mellowed profile, adding a spicy touch to cocktails.

Its notes of oak, candied spices, and vanilla accompany aromas of anise, clove, cinnamon, and nutmeg. Cherry, plum, berries, and redcurrant round out the whole, marked by a pronounced bitterness, a slight sweetness, and a hint of acidity. Notes of medicinal herbs with a slightly numbing sensation further enrich this profile.

Crafted in New Orleans, these bitters are used in classic preparations calling for aromatic bitters, particularly cocktails based on rye whiskey or bourbon.

Specifications
Type: whiskey barrel-aged aromatic bitters
Size: 148 ml (5.21 imp. fl. oz.)
Alcohol content: 35% alc./vol.
Aging: 140 days in Sazerac rye whiskey barrels
Main notes: oak, candied spices, vanilla, anise, clove, cinnamon, and nutmeg
Fruity notes: cherry, plum, berries, and redcurrant
Profile: pronounced bitterness, slight sweetness, hint of acidity, and notes of medicinal herbs
Usage: classic cocktails requiring aromatic bitters
Production: limited edition
Origin: New Orleans, USA

Cuna de Piedra’s ancestral smoked chili bitters honor a prized traditional variety from central Veracruz, Mexico. Locally known as Chile Tres Lomos when fresh, this chili is part of the house’s commitment to preserving ingredients from Mexico’s culinary heritage.

After the annual harvest, the core and seeds are removed by hand, chili by chili. The chilies are then smoked for three days using a traditional pre-Hispanic technique from the southern Totonacapan region. This ground-level smoking process uses wood from fruit trees, notably guava and capulin.

Its smoky and spicy character brings a warm sensation to Negronis, Palomas, and mezcal-based cocktails. It also pairs well with rye whiskey, sotol, and most agave spirits. Adjust the quantity according to the desired intensity, from a few drops to a more generous dose.

Specifications
Type: smoked chili aromatic bitters
Format: 120 ml (4.06 fl. oz.)
Chili: traditional variety called Chile Tres Lomos when fresh
Chili origin: central Veracruz, Mexico
Preparation: core and seeds removed by hand after the annual harvest
Smoking: three days at ground level, using a pre-Hispanic technique from the southern Totonacapan region
Woods used: fruit trees, notably guava and capulin
Profile: smoky and spicy
Suggestions: Negroni, Paloma, mezcal cocktails, rye whiskey, sotol, and agave spirits

Cuna de Piedra’s green cardamom bitters celebrate Mexican cardamom grown in the Lacandon Forest, in Chiapas. It grows in agroforestry systems, under the canopy of timber trees, cacao, orange, banana, and kapok trees.

Cuna de Piedra sources from Jangala and its network of small producers, who work to maintain sustainable practices and protect the biodiversity of the tropical forest.

These fragrant bitters pair well with Alma de Piedra, the house’s agave distillate, or an añejo tequila, and offer a new take on an Old Fashioned. They also have a place in the kitchen for flavoring a cookie recipe or adding a distinctive touch to an iced coffee.

Specifications
Type: green cardamom aromatic bitters
Size: 120 ml (4.22 imp. fl. oz.)
Featured ingredient: Mexican cardamom
Origin of cardamom: Lacandon Forest, Chiapas, Mexico
Cultivation: agroforestry systems under a canopy of multiple tree species
Sourcing: Jangala and its network of small producers
Uses: cocktails, cookies, and iced coffee
Suggestions: Alma de Piedra agave distillate, añejo tequila, and Old Fashioned

Cuna de Piedra’s Apothecary Cacao Bitters are inspired by the tradition of “Curados,” botanical preparations infused in brandy that were traditionally offered as remedies by village elders. Its blend evokes this heritage through a balance of bitterness and floral scent.

Its composition highlights three ingredients: cacao husks from agroforestry systems in Soconusco, Chiapas, cachichín, a wild nut from Veracruz sun-dried and hand-shelled, and ramón seeds harvested by the RUEZ women’s cooperative in Chetumal.

The floral scent of Rosita de Cacao balances this bitterness. These small flowers come from Doña Dionisia García, a cacao farmer and ambassador of Chinantec cuisine in La Chinantla, in northeastern Oaxaca.

A few drops add extra aromatic depth to an Espresso Martini, a Manhattan, or an Old Fashioned. These bitters also pair well with bourbon, rye whiskey, rum, and low-alcohol beverages.

Characteristics
Type: aromatic cacao cocktail bitters
Size: 120 ml (4.22 imperial fl oz)
Key ingredients: cacao husks, cachichín nuts, ramón seeds, and Rosita de Cacao flowers
Flavor profile: bitterness balanced by floral notes
Inspiration: “Curados” tradition, botanical preparations infused in brandy
Uses: cocktails and low-alcohol beverages
Suggestions: Espresso Martini, Manhattan, Old Fashioned, bourbon, rye whiskey, and rum

Cuna de Piedra’s Dash of Mexico set brings together three bitters in 15 ml mini-bottles to add varied aromatic touches to your cocktails: smoked dried chili, house-recipe cacao, and green cardamom.

Presented in a box, this set allows you to discover all three varieties in a compact format. Each bitter has an alcohol content of 45% alc./vol.

Specifications
Type: cocktail bitters set
Varieties included: smoked dried chili, cacao — house recipe, and green cardamom
Contents: 3 mini-bottles of 15 ml (0.53 imp. fl. oz each)
Total volume: 45 ml (1.58 imp. fl. oz)
Alcohol content: 45% alc./vol.
Presentation: box containing the three varieties
Set name: Dash of Mexico

The Amargo Chuncho aromatic bitters, originating from Peru, are used in the preparation of the Pisco Sour and many other cocktails. Their complex and balanced composition combines more than 30 botanical ingredients, including fruit peels, herbs, roots, tree barks, and flowers from the Peruvian forest.

Including, notably, quinoa and tonka bean leaves, these ingredients are macerated, and the preparation is then aged for six months in oak barrels before bottling. Beyond mixology, these bitters can also be used in cooking to add an aromatic touch to your recipes.

Specifications
Type: aromatic bitters for cocktails
Size: 75 ml (2.54 US fl oz)
Composition: more than 30 botanical ingredients, including quinoa and tonka bean leaves
Production: maceration, followed by six months of aging in oak barrels
Profile: complex and balanced
Uses: Pisco Sour, other cocktails, and culinary preparations
Origin: Peru