BACK IN STOCK: Scrappy’s Bitters

“Live Well Through the Senses”

scrappys bitters-NEW

Taste, smell, and savor Scrappy’s commitment to excellence one cocktail at a time.  Every flavor and every component of this set of bitters has been thoroughly considered and developed by hand. This is how the finest bitters in the world are made, and this is how every drink is made better. Assortment of flavors include Cardamom, Orange, Grapefruit, Celery, Lavender and Aromatic.

Bittercube Door County Hop Bitters Limited Release

Bittercube Door County Hop Bitters are now available at Randall’s!

bittersphotoBittercube Bitters are developed in Milwaukee, WI and created in Madison, WI utilizing spirits from Yahara Bay Distillers, where all aspects of production are completed. Bittercube literally creates the bitters by hand, peeling hundreds of pounds of citrus, weighing dozens of spices, and decorticating vanilla beans, among other time consuming tasks! Bittercube Bitters do not use any extracts or oils, but only “raw” ingredients. The process is different for each style of Bittercube Bitters, with batches going through various phases on their way to completion, taking anywhere from four to eight weeks depending on variety. Bittercube has grown from creating one gallon jars of bitters to now producing batches in large stainless steel maceration tanks, but the hand-crafting process has stayed the same.

Their latest special release are bitters made with Cascade and Chinook hops from Door County.

Bittercube’s Ira Koplowitz describes the bitters at OnMilwaukee.com:

“‘We worked with Door Peninsula Hops in Door County,’ [Koplowitz] explains. ‘They hand delivered 50 pounds of fresh hops right off the vine. That was really exciting. That’s when the hops are at their best. We immediately put them on neutral grain spirits (Everclear) to extract the flavors.’

The idea was to use classic beer ingredients in the bitters. So, the pair looked to add-ins like feverfew, yarrow and honey to balance out the flavor profile of the bitters.

‘We also used some flowers for aromatics’ sake, along with apricots,’ Koplowitz elaborates. ‘We sampled and made tinctures. We made test batches and created this awesome floral, hoppy bitters.’”

What can you do with hop bitters? A couple of cocktail suggestions:

A Life With Dedication
1.75 oz. Johnny Drum Private Stock Bourbon
.75 oz. Fresh Lemon Juice
.75 oz. Cane Sugar Syrup
.25 oz. Benedictine
1 dropper Bittercube Door County Hop Bitters

Shake ingredients with ice. Strain into martini glass.

Garnish with a lemon disc.

Proper Kings
2 oz Bombay Sapphire Gin
.5 oz Cream Sherry
2 eyedroppers Bittercube Hops Bitters

Stir gently and strain into chilled mini rocks glass. Float one hop flower atop the cocktail.

Garnish with a dried hop bud.

Recipe: The Smoking Gun

whiskeyAs noted earlier, Barrel Aged Bitters from Fee Brothers have arrived back at our store. This recipe makes good use of them, pairing them up with two more of my favorite things: smoky scotch and Fernet Branca!

The Smoking Gun

Two notoriously assertive ingredients—scotch and Fernet Branca—balance each other out in this flavorful after-dinner sipper. “It’s a drink you can hunker down with,” says Mark Allen. “I love how it has such a warming effect, even though it’s served ice-cold.”

2 oz. Islay or other peaty scotch (Allen uses Laphroaig 10-year)

3/4 tsp. Fernet Branca

1/2 tsp. brown sugar cordial (see below)

2 dashes Fee Bros. whiskey barrel-aged bitters

Cracked ice

Tools: mixing glass, barspoon, strainer

Glass: small scotch or cocktail glass

Garnish: mint leaf
Stir all ingredients and strain into a chilled glass. Garnish.

To make the brown sugar cordial, heat two parts brown sugar and one part water until sugar is dissolved and solution has slightly thickened. Allow to cool and stir in an ounce of demerara rum (Allen uses Lemon Hart) per every 10 ounces of syrup. Keeps for a month in the refrigerator.

Mark Allen, Red Feather Lounge, Boise, Idaho

AZ Bitters Lab Bitter now available!

AZ Bitters Lab

George Randall discovered these on his last trip to sunny Arizona and thought these bitter would go over great here- and we can’t disagree with him! AZ Bitters Lab produces two small batch bitters, Maz Mole with cocoa nibs and chiles; and Figgy Pudding.

These intense, aromatic bitters add so much to any classic cocktail. We’ve posted a couple of recipes below to get you started.

Margarita Tommy-style

  • 2 oz reposado or añejo tequila
  • 1 oz fresh squeezed lime juice
  • 1 oz agave syrup (half agave nectar, half water)
  • 1-2 dashes of AZBL Más Mole bitters

Add all ingredients in to a shaker, add ice, shake for 20 seconds, double strain into a rocks glass filled with ice.

Figgy Manhattan

  • 2.5 oz of your favorite rye or bourbon
  • 1 oz of good sweet vermouth
  • 1 dash of AZBL Figgy Pudding bitters
  • (optional) 1 barspoon of Luxardo Maraschino liqueur
  • garnish, orange zest

Add whiskey, vermouth, maraschino, and bitters to mixing glass. Add ice, stir for 20-30seconds, strain into chilled rocks glass (no ice). Rub orange zest around the rim and drop in glass

And a variation on the Old Fashioned, with Apple Brandy and MAs Mole:

  • 2 oz Laird’s Applejack
  • 0.25 oz Averna
  • 0.25 oz Sweet Vermouth
  • 2 dashes AZBL Más Mole bitters
  • 1 sugar cube

Drop the cube in a glass and douse with a couple of dashes of bitters. Splash in a bit of Applejack and muddle. Add remaining ingredients along with some ice, stir, strain into a Old Fashioned glass with a single piece of ice. Orange peel for a garnish.

http://azbitterslab.com/about-us/