Cocktail ingredients

Dried Bartlett pears can be enjoyed on their own as a snack or incorporated into your creations at the bar or in the kitchen. Add them to your desserts or use them to garnish your cocktails and add a fruity touch to their presentation.

100% natural and gluten-free, they are made with a single ingredient: Bartlett pear. The fruits come from Canada, Chile, the United States, or Argentina, depending on availability.

Characteristics
Ingredient: Bartlett pears
Net weight: 60g
Composition: 100% natural
Gluten-free
Uses: snack, desserts, and cocktail garnishes
Fruit origin: Canada, Chile, United States, or Argentina, depending on availability

Dried pineapples offer a delicious treat for the whole family. Their naturally sweet flavor is reminiscent of candy, making it a joy to snack on fruit.

100% natural and gluten-free, they consist of a single ingredient: pineapple. The fruit comes from Costa Rica or Mexico, depending on availability and the season.

Characteristics
Ingredient: pineapple
Net weight: 50 g
Composition: 100% natural
Gluten-free
Flavor: naturally sweet
Usage: snack for the whole family
Fruit origin: Costa Rica or Mexico, depending on availability and the season

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

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

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 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 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

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