Brooklyn Hemispherical Bitters fresh local ingredients

Here’s a fine piece on Manhattans and the many approaches one can take (up vs. rocks, rye vs. bourbon, perfect versus sweet) from Rosie Schaap in this weekend’s NYT Magazine. In a graphic sidebar patron-saint-to-bitters-makers Brad Thomas Parsons lays out some bitters that one might use one one’s Manhattan’s to
Read the Rest…

It’s hard to overstate our excitement at securing Australian distribution with Only Bitters. Not only is this our first proper oversees distributor, but we have a special love for Australia–I’ve written about the bars in Darlinghurst  for T Magazine, and of course our first inspiration to bottle our bitters came
Read the Rest…

Prince always makes a big deal out of making sure his fans are referred to as “friends”, because fan is short for “fanatic”. Given that he’s a Jehovah’s Witness now and no longer performs songs like “Soft & Wet” or “Darling Nikki”because they are against God’s chaste will or some
Read the Rest…

Much to our surprise we found that our Meyer Lemon Bitters showed up in Country Living recently–in very good company, too. Bitter Truth, Scrappy’s & Bitter End are all bitters heroes to us, and Master of Malt was a new and welcome discovery. I’m particularly fond of the Meyer Lemon
Read the Rest…

Momofuku SSam Bar has been going through so many bottles of Sriracha Bitters for their Mango Sriracha cocktail that they requested a larger bottle, so we created what we’re pretty sure is the world’s first magnum of the stuff, 32 ounces of fiery goodness. We picked up the red Giara Bottle
Read the Rest…

Barrel aging cocktails has been a mini-movement for the past year or so, so barrel-aged bitters only make sense. Our own very, very short run of Whiskey Barrel Aged Angostura Bitters (returning next fall) were one; now grandaddy of the bitters movement Fee Brothers has come out with Orange Bitters
Read the Rest…

Things have been a little nuts here at Brooklyn Hemispherical Bitters. We started making bitters basically just for our own use and started sharing them with friends at various bars around the world. Then we found there was some demand for them, press followed, and suddenly we had a real
Read the Rest…

The Black Mission Fig Bitters pairs beautifully with scotch it’s no surprise that we’re seeing it used in scotch cocktails, from Highland’s “Blackbird” to this hot ticket from Saveur called “The Scottish Dream”. It’s inspired by  Speed Rack gang leader Lynnete Marrero‘s creation “The Flannen Isle Lua”; see her original
Read the Rest…

  Thirsty South’s Brad Kaplan continues his winning streak with a new take on The Jeremy Lin, changing up strategy from his original “theoretical cocktail” that got some serious play, including from the Wall Street Journal. Kaplan’s subbed the readily available Domain de Canton for the harder-to-find King’s Ginger Liqueur.
Read the Rest…

Some time back we wrote about Chris Harrington and Jon deBarry’s ingenious creation, the Mango Sriracha.  It’s shown up on the pages of Imbibe now. Thanks to Tracy Howard for the lovely article. Mark & I stopped into Momoufuku Ssäm Bar a couple weeks ago intending to try one (I
Read the Rest…