The Bitter Ginger

The Bitter Ginger Bitters

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Amp up your bartending skills with these bitters from the Bitter Ginger! 2 oz. jar with dropper.

Big SurThe Bitter Ginger's "Big Sur Bitters" was the 2016 winner of Greenbar Distillery's Bar Keep challenge. These Bitters feature the essence of the Big Sur coast. Bringing together the epitome of aromas one would find whilst hiking around and day dreaming about all the tourists being gone.

Ingredients: Citrus from Apple Pie Ranch, bay, sage, and other secrets of the coast.

CeleryHerbaceous and savory with a hint of lemon, this bitters distills celery into a concentrated blast of green and lemon, add it to your favorite beverage... Bloody Marys, micheladas, or even just add two or three drops to a glass of soda water for a classic refreshing beverage.

Ingredients: Celery seed from their garden, Meyer lemons, and other secret bittering agents.

Lavender - Beautiful in anything from a classic champagne cocktail to a vodka based lavender lemonade. Both fresh and dried lavender grown right here in Big Sur are used to create these bitters. With a deeper hue, these lavender bitters are elegant but not overly perfumey.

Meyer LemonThese bitters are made in extremely small batches in Big Sur. Use the bitters as a seasoning to any cocktail, just a few drops will do.

Ingredients: Apple Pie Ranch's Meyer lemons, neighbor Jenny B's honey, hops from their garden and other secret bittering agents.

See recipes below!

Meet the Maker:

I AM THE BITTER GINGER…aka Brian

The bitters that I produce are extremely small batch and crafted in Big Sur, CA. My passion for bitters was born from the need to push the bar program at Sierra Mar at Post Ranch Inn to new heights. The food at Sierra Mar is driven a a hyper local consciousness and an eye for flavor and distinction, and as the bar manager I was eager to find ways to have the craft cocktails served mirror the focus of the food. One of those explorations in flavor let me to take a look at mass produced bitters like Peychaud’s and Angostura and find a way to change both the carbon footprint and the customization of this classic cocktail seasoning. Living on a citrus ranch on a mountain top in Big Sur with a small group of clever & crafty neighbors has given me access to some of the freshest ingredients, herbs, and even honey comb. I look for opportunities to customize and collaborate on bitters flavors.

All citrus is from Apple Pie Ranch in Big Sur, Ca. Any ingredients not grown on the ranch or in our garden are sourced organically. No dye is added to alter the color of the bitters, each bottle genuinely reflects the amalgamation of its ingredients. I believe that quality fresh ingredients take this classic cocktail seasoning to new heights by bringing out the brightness of each flavor combination.

The reason behind what I produce is to be able to craft a bitters made from the best produce available and to be able to adapt a bitters to reflect the kinds of flavors we as humans crave with each changing season. Bitters can be described as a bartender’s “salt & pepper".” I believe, cocktails can provide the kind of experience and adventure that a well made meal takes you on, if one plays a bit with the basic ingredients.

The versatility of the bitters I create allows it to be enjoyed by multiple audiences. In addition to being used in many classic cocktails, a few drops into a glass of sparkling water elevates plain water into a delightful zero calorie refreshment. Bitters can transform salad dressings, soups, baked goods, or even a simple glass of iced tea.

TOP O’THE RIDGE TO YA WITH BIG SUR BITTERS

Courtesy of The Bitter Ginger

1.5 oz Vodka or Gin

1 oz fresh grapefruit juice

.5 oz rosemary simple syrup

2 eyedroppers Big Sur Bitters

Topped with soda water

Place all indgredients except soda water in shaker filled with ice. Shake vigorously and strain over fresh ice, top with soda water, garnish with cucumber wheel. (This drink can easily be made non-alcholic by simply omitting the gin.)

ZESTY AIOLI WITH CELERY BITTERS

Courtesy of The Bitter Ginger

1 cup mayo, sour cream or Greek yogurt

4-5 droppers of the Bitter Ginger Celery Bitters

Zest and then juice half a lemon

Fresh cracked pepper to taste

Combine all ingredients. Use this sauce atop crab cakes, for tuna salad, and as a base layer for avocado toast or for dipping artichokes!

TIDE POOL WITH MEYER LEMON BITTERS

Courtesy of The Bitter Ginger

1.5 oz botanical gin (St. George Botanivore, Hendricks, Venus)

1 oz fresh cucumber juice

.5 oz Carmel Berry Elderberry Syrup

2 eyedroppers Meyer Lemon Bitters

Topped with soda water

Place all indgredients except soda water in shaker filled with ice. Shake vigorously and strain over fresh ice, top with soda water, garnish with cucumber wheel. (This drink can easily be made non-alcholic by simply omitting the gin.)