Founded by John G. Boker in 1828, Boker's Bitters gained popularity in New York and 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 and 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.
Released in the winter of 2009, Dandelion & Burdock Bitters are a unique, hand-crafted cocktail ingredient created by Adam Elmegirab to satisfy the global bar community’s growing demand for new and exciting products.
Dandelion & Burdock is a traditional British beverage dating back to the 1300s and 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, and were a favourite drink of Adam during his childhood.
A peculiar combination of citrus & chamomile. We recommend adding a dash to libations that you’d rather drink while relaxing outdoors on a warm summer night.
After the rousing success of the ‘Elemakule Tiki Bitters, we set forth to come up with a new bitter that celebrated both the return of summer and our return to Boston after 14 years. It’s citrus, citrus, citrus and more citrus, supported with a heavy dose of chamomile. We think it smells like summer. Try it in your favorite fizz, sour or bright tropical drink. It works extremely well with pisco and scotch as well.
Thinking about the Lower East Side, one of the classic flavors during the tenement era was Dr. Brown’s Cel-Ray Soda, a celery soda so popular during the ’30s, it was nicknamed the Jewish Champagne. Though the only flavor that is declared is celery seed, we always got a sense that there was a bit of ginger and apple in there somewhere. Wrapping all of this history together, we decided to take all of these ideas and run with them. We took an idea of a brine, a shrub and a classic soda and decided to dedicate it to Orchard Street, home of the Lower East Side Tenement Museum. Funny that something that we made to honor the Eastern European immigrant experience works so damned well with Scandinavian Aquavit!
A taste of the islands. We recommend adding a dash to libations served in shrunken heads, volcanoes and miniature ceramic Moai.
These bitters were inspired by one of the new garde of Tiki legends: Brian Miller. He asked if we ever considered making Falernum, a cordial filled with the spices of the West Indies. Since we weren’t cordial makers at the time, we decided to see if it was possible to create a bitter designed with tiki cocktails in mind. Our formulation takes into account the contributions from both the Eastern (Polynesia) and Western (Caribbean) schools of tropical cocktails.
Created in 1830 by Antoine Peychaud, a Creole Apothecary who fled from Haiti with his wonderful recipe, these bitters are the staple of any reputable bar home or otherwise. A Gentian based bitters it is light in body, has a hint of sweetness and lovely floral overtones.