Holiday Bitters

Flavor Profile

The combination of warming spices, including cinnamon, cloves, allspice, soft cardamom, and sweet notes of anise, pairs perfectly with fresh and bittersweet orange peel for a citrusy lift, plus vanilla for subtle sweetness. They bring a toasty, richly spiced flavor without much sweetness. Aromatic taste with a bouquet of fruits, spices, and herbs. As a flavoring agent, it enhances the taste of food and drink with a holiday flair of flavors like allspice, cinnamon, cloves, nutmeg, mace, star anise, cardamom, dried cranberries, cacao nibs, licorice, rhubarb, and gentian.

First, an aromatic spiced bouquet with cinnamon and toasted caramel flavors. The liquid fills the mouth with distinct but pleasant notes of cinnamon, licorice, and citrus, followed by strong chocolate and a hint of toasted sugar. Aromatic bitters are the most classic of all bitters, going back to the late 18th-century. They are by far the most widely used bitters since the early days of bartending and play a significant role in the history of cocktails. The Old Fashioned or the Manhattan Cocktail wouldn't have been the same without a few dashes of aromatic bitters. Our Holidays Aromatic Bitters are unsurpassed in the complexity of flavor. tastes bitter and tangy, with prominent notes of cinnamon, cardamom, anise, and cloves, and a flavor profile that also includes gingerbread and citrus. The aroma is built around clove and gingerbread, with additional subtle tutti-frutti notes. The brand positions these spice-forward characteristics as unsurpassed in complexity of flavor among aromatic bitters. Complex and excellent, with a flavor unlike any other aromatic bitters on the market. For context, standard aromatic bitters fall within the same broad spice-and-herb tradition, which dates back to the late 18th century, but our formulation emphasizes the intensity of cinnamon, cardamom, and anise as defining characteristics. It will add a nice kick to your punch. You can mix this little pugilist in with any wood-aged spirit, adding structure and complexity to cocktails.

Our Holiday Bitters taste like a concentrated, bittersweet blend of warm baking spices (cinnamon, clove, star anise, allspice, and vanilla), a bright, refreshing, zesty blend of bitter-sweet orange peel, coffee, and cherries, and herbal juniper notes. It is highly aromatic, slightly syrupy, and finishes with a long, drying peppery bite rather than a hot or overly sweet flavor. Because it is intensely concentrated, you generally only use a few drops at a time to balance cocktails or enhance savory dishes, rather than drinking it straight. It pairs with brown spirits, vermouth, aperitif bitter liqueur, port wine, and sherry. Its gingerbread, cinnamon, cloves, anise, and citrus profile integrates naturally with wood-aged spirits, adding structure and complexity. Classic cocktail applications include the Manhattan, Old Fashioned, Old Cuban, Horse's Neck, and Lemon Lime Bitters.

It adds depth, balances sweetness, and ties together complex flavors in both drinks and food. Works well with meats, chicken, root vegetables, fish, and fruit such as plums and strawberries.

Fat-Free, Saturated Fat-Free, Cholesterol-Free, Sodium-Free, Gluten-Free, Dairy-Free, Paleo, Vegetarian

Pairs well with coffe, hot chocolate, aged rum, brandy, bourbon, Scotch, and fortified wines. They make an excellent addition to winter toddies, eggnog, and coffee-driven cocktails. Try it in a rum and cola, in Tiki drinks of any variety, or paired with other spices like cinnamon, allspice, nutmeg, star anise or even pink pepper to create a complex, aromatic whiskey cocktail.

Suggestions for Uses

Add a dash to dark spirits on the rocks for instant complexity. Stir a dash or two into hot chocolate for a grown-up version. Or try a dash in plain sparkling water; it's the easiest way to understand why bitters exist.
Old Fashioneds (2 dashes), Manhattans (2 dashes), Sazeracs, Boulevardiers, dark spirits on the rocks (1 dash), or a dash in sparkling water for a non-alcoholic bittered drink.
Add 3–6 drops to chili, marinades, or meat glazes to deepen the savory, umami flavors.
Try adding them to your next quiche or batch of deviled eggs
It goes well with beef, lamb, chicken, and game, root vegetables (such as carrots and potatoes), spinach, and kale, and is very versatile in cakes and biscuits
Melt 1 oz butter or olive oil and add 1 tablespoon of bitters for a delicious dressing for warm new potatoes or on mixed spiralized vegetables (carrots, butternut squash, zucchini).
Mix 1 tablespoon into a tub of hummus
Add to a sauce for prawns
Include in vegetable or chicken soup
Ideal for marinades, sauces, and salad dressings, and simply divine in hot chocolate
100g self-raising flour, 60ml water, 2 tablespoons of bitters, salt, and black pepper. Whisk together all the ingredients in a bowl until smooth. Coat onion rings, small florets of cauliflower, and button mushrooms before shallow frying in hot oil
4 tbsp yogurt with 1 tbsp of bitters. Stir into carrot or parsnip soup (homemade or ready-made) just before serving.
Add 1 tablespoon to one large glass of mixed vegetable juice.
Warm 200ml of your favorite milk. Put 1 tablespoon into a cup or glass and pour over the warmed (not boiling) milk. Mix well and enjoy a comforting and delicious drink. Stir and enjoy.
1 tablespoon in a glass with 1tsp of honey, add 250 ml of red wine, heated to just under boiling. Or swap the wine for apple juice for a lovely non-alcoholic alternative. Add to chocolate for an after-dinner treat or to a basic cookie/muffin mixture.
Chai: 1 cup half water and half milk, 2 teaspoons black tea (Assam), 1 – 2 tsp sugar. The sugar enhances the spices. Place the tea and milk in a pan and bring to a simmer. Remove from heat, add sugar, stir, cover, and allow to stand for 5 mins. Put 1 tablespoon of bitters into a cup. Strain milk into cup.
Combine 35 ml white rum, 4 cubes pineapple (mashed), 1tsp sugar, 1tbsp orange liqueur. Add 1 tbsp of bitters; serve over ice. Optional: 1-2 drops of Anise Extract.
Instant Tea: Place 1 tablespoon in a glass and add boiled water. Hot Toddy: add whisky, fresh lemon juice, and honey before adding hot water; stir and sip slowly.
Pumpkin Spice Latte: 30 ml espresso or strong coffee, 1 tbs pumpkin purée, 1 tsp maple syrup (optional), 1 tablespoon of bitters, 250ml milk (any will work). Warm the milk and froth if desired. Stir all the other ingredients in a heat-proof mug. Pour the warm milk over the coffee mixture, stir, and enjoy.
Use in classic drinks like the Old Fashioned or Manhattan. Add a dash or two directly into the mixing glass to balance the strong spirit
Mix a few dashes into lemonade or soda water with a squeeze of fresh citrus
For an upset stomach, add 4 to 5 drops to a shot glass of club soda or ginger ale and sip slowly
Use bitters during the cooking base (like whisked into vinaigrettes or added at the start of soups and stews). The heat helps meld the penetrating flavors, such as clove, with your other aromatics
Add 3 to 4 dashes to fruit pies (like apple crisp), whipped cream, chocolate sauces, or jams to extract deeper fruit flavors and balance the sugar
Lightly dash or drop bitters onto egg-white foams (like in a Pisco Sour) to enhance the aroma and create fun cocktail foam art
Lemon, Lime, and Bitters: Rim the inside (and optionally the outside) of the glass with 4-5 dashes of Holiday Bitters, then pour lemonade and lime cordial (15–30 mL) into the glass. Garnish with Lemon if desired.
Mix with rum, brandy, and milk for a delicious holiday drink any time of year
Drinks: hot chocolate, lemonade, infused water, tea, cocktails, milkshakes, horchatas, smoothies, milk, chai, latte
Pies, tarts, & crumbles: pumpkin, French silk, mud, meringue, key lime, apple, pecan
Poached fruit: pears, apples, bananas, etc.
Whipped creams, frostings, icings
Ice cream and sorbet
Crème Caramel & Crème Brûlée
Quick breads
Cakes & cupcakes: coffee, chocolate, coconut, apple
Cookies: shortbread, oatmeal, sugar, chocolate chip
Spice or lemon bars
Cinnamon rolls
Scones
Muffins
Pancakes, Waffles, French Toast
Popcorn
Brownies
Truffles
Fudge
Caramel
Cheesecakes
Puddings
Add a little to your yogurt to serve with sliced apples or pears, with granola
Oatmeal
Cream cheese
Make custom simple syrups
Raisin bread
Popsicles
Incorporate into savory sauces for pasta, seafood, chicken, or grilled dishes
Salad dressings
Soups
Chili
Gravies
Sweet potatoes
Add to pastry glazes
Lollipops and Candies
Meringues
Cocktails: non-alcoholic mulled apple cider, mulled wine, hot buttered rum, rum punch, old-fashioned, vodka soda, margarita, gin & tonic, martini, hot toddy, French 75, vodka lemonade, mule, gimlet, bloody Mary, champagne cocktails, wassail

Old Fashioned

60 ml bourbon or rye whiskey
1 sugar cube
2–3 dashes Holiday Bitters
Orange peel for garnish

Muddle sugar and bitters, add whiskey and ice, stir until chilled.

Manhattan

60 ml rye whiskey
30 ml sweet vermouth
2 dashes Holiday Bitters

Stir with ice and strain into a cocktail glass. Garnish with a cherry.

Trinidad Sour

30 ml Holiday Bitters
30 ml orgeat syrup
20 ml lemon juice
15 ml rye whiskey

Shake all ingredients with ice and strain into a coupe glass.

Old Cuban Cocktail

45 ml (1 1/2 oz) Aged Rum
20 ml (2/3 oz) Sugar Syrup (1:1 Sugar: Water)
25 ml (3/4 oz) fresh Lime Juice
1 dash Holiday Bitters
60 ml (2 oz) Champagne
6 or 7 Mint Leaves

Put fresh mint, sugar syrup & lime juice into a mixing tin and muddle gently. Add rum and bitters and shake with ice to chill and dilute. Double strain into a cocktail or champagne glass. Top off with cold champagne.

Queen’s Park Swizzle

60 ml (2 oz) Aged Rum
15 ml (1/2 oz) fresh Lime Juice
15 ml (1/2 oz) Demerara Sugar Syrup (1:1 Sugar: Water)
1 dash Holiday Bitters
8-10 Mint Leaves

Gently muddle mint leaves in a highball glass. Add rum, sugar syrup, lime juice, and bitters. Fill the glass with crushed ice and swizzle to combine ingredients. Finally, top with more crushed ice and serve with straws.

Airmail Cocktail

30 ml (1 oz) Aged Rum
15 ml (1/2 oz) fresh Lime Juice
15 ml (1/2 oz) Honey Syrup 1:1 (Honey: Water)
2 dashes Holiday Bitters
45 ml (1 1/2 oz) Champagne
5 or 6 chunks of fresh Pineapple

Muddle pineapple in a mixing glass. Add all other ingredients except champagne & shake with ice. Double strain into a champagne flute and gently top off with champagne. Garnish with a mint leaf

Bamboo

1 serving

1 1⁄2 fl oz Lustau Jarana Fino Sherry
1 1⁄2 fl oz Strucchi Dry Vermouth
1⁄6 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
2 dash Holiday Bitters
2 dash Orange Bitters

STIR all ingredients with ice and FINE STRAIN into chilled Coupe glass. EXPRESS lemon zest twist over the cocktail and use as garnish.

Variations/similar cocktails:

Bamboo Cocktail ( 'classic' recipe) with 2 parts fino sherry to 2 parts split vermouths.
Bamboo Cocktail (Stuart's 1904 recipe) with 2 parts fino sherry to 1 sweet vermouth.
Bamboo Cocktail (Boothby's 1908 recipe) with equal parts dry vermouth and fino sherry, 2 dash orange bitters and 2 drops Angostura bitters.
Bamboo Cocktail (Savoy 1930 recipe) with 1½ parts fino sherry, ¾ vermouth and ¾ sweet vermouth.
Bamboo Cocktail ( Perfect recipe) with 1½ parts fino sherry, 1 sweet vermouth and ¾ dry vermouth.
Bamboo Cocktail (with Palo Cortado Sherry) with 2 parts Palo Cortado sherry to 1 dry vermouth
Bamboo Cocktail (with triple-sec) with equal parts fino sherry and dry vermouth with a splash of triple sec liqueur.

Hemingway Breakfast

1 serving, Strength 5/10, Sweet to sour 8/10

1⁄12 fl oz La Fée Parisienne absinthe
1 2⁄3 fl oz Light white rum (charcoal-filtered 1-4 years old)
2⁄3 fl oz Lime juice (freshly squeezed)
1⁄3 fl oz Falernum liqueur
1⁄2 barspoon orange marmalade
3 dash Holidays Bitters

RINSE glass with absinthe and discard excess. SHAKE other ingredients with ice and FINE STRAIN into absinthe-rinsed Coupe glass. Garnish with dehydrated orange slice and pineapple wedge/leaves.

The Slope

1 serving, Strength 10/10, Sweet to sour 6/10

2 fl oz Straight rye whiskey (100 proof /50% alc./vol.)
2⁄3 fl oz Punt E Mes vermouth amaro
1⁄3 fl oz Luxardo Apricot Albicocca Liqueur
1 dash Holidays Bitters

STIR all ingredients with ice and FINE STRAIN into chilled Coupe glass. Garnish with dried apricot on rim or skewered maraschino cherry.

Nelson's Blood No.2

1 serving, Strength 7/10, Sweet to sour 7/10

1 1⁄2 fl oz Navy rum (ideally 54.5% alc./vol.)
1 1⁄2 fl oz Cranberry juice (sweetened)
3⁄4 fl oz Orange juice (freshly squeezed)
3⁄4 fl oz Lime juice (freshly squeezed)
5⁄12 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
2 dash Holidays Bitters

SHAKE all ingredients with ice and STRAIN into ice-filled Collins glass. Garnish with lime wedge.

Affinity

1 serving, Strength 8/10, Sweet to sour 6/10

1 fl oz Blended Scotch whisky
1 fl oz Vermouth amaro - (e.g. Cocchi Vermouth Amaro)
1 fl oz Strucchi Dry Vermouth
1 dash Holidays Bitters

STIR all ingredients with ice and FINE STRAIN into chilled Coupe glass. EXPRESS lemon zest twist over the cocktail and use as garnish.

Grog

1 serving, Strength 8/10, Sweet to sour 6/10

2 fl oz Navy rum (ideally 54.5% alc./vol.)
1⁄2 fl oz Lime juice (freshly squeezed)
1⁄2 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 1⁄2 fl oz Chilled water/mineral water
2 dash Holidays Bitters

SHAKE all ingredients with ice and STRAIN into ice-filled glass. Garnish with lime wedge.

Rum Punch

1 serving, Strength 10/10, Sweet to sour 4/10

1 1⁄2 fl oz Overproof white rum (unaged Jamaican/funky)
1⁄2 fl oz Lime juice (freshly squeezed)
1 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
2 dash Holidays Bitters
2 fl oz Chilled water/mineral water

SHAKE all ingredients with ice and STRAIN into ice-filled Collins glass. Garnish with skewered orange slice wheel and maraschino cherry (sail).

San Francisco

1 serving, Strength 6/10, Sweet to sour 5/10

5⁄6 fl oz Hayman's Sloe Gin
5⁄6 fl oz Strucchi Dry Vermouth
5⁄6 fl oz Strucchi Rosso Vermouth
1 dash Orange Bitters by Angostura
1 dash Holidays Bitters

STIR all ingredients with ice and FINE STRAIN into chilled Nick & Nora glass. Garnish with maraschino cherry.

Hunter's Verdict

1 serving, Strength 9/10, Sweet to sour 6/10

2 fl oz Caribbean blended rum aged 6-10 years
3⁄4 fl oz Amaro Montenegro
1⁄4 fl oz Ginger liqueur
1 dash Orange Bitters by Angostura
1 dash Holidays Bitters

STIR all ingredients with ice and STRAIN into ice-filled Old-fashioned glass (preferably over a large cube or chunk of block ice). Garnish with orange slice.

Mint Julep

1 serving, Strength 8/10, Sweet to sour 5/10

12 fresh Mint leaves
2 1⁄3 fl oz Bourbon whiskey
1⁄3 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
2 dash Holidays Bitters

Gently MUDDLE mint in base of shaker (just to bruise). Add other ingredients and SHAKE with ice and FINE STRAIN into glass (or julep cup) filled with crushed ice. Garnish with mint sprigs bouquet dusted with icing sugar.

Marigny

1 serving, Strength 8/10, Sweet to sour 7/10

3⁄4 fl oz Cognac (brandy)
3⁄4 fl oz Calvados / apple brandy / straight applejack
1⁄2 fl oz Green Chartreuse (or alternative herbal liqueur)
3⁄4 fl oz Lemon juice (freshly squeezed)
1⁄3 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 dash Holidays Bitters

SHAKE all ingredients with ice and FINE STRAIN into chilled Coupe glass. Garnish with lemon slice wheel.

Port of Spain

1 serving, Strength 8/10, Sweet to sour 8/10

1 1⁄2 fl oz Del Maguey Vida Clásico Mezcal
2⁄3 fl oz Monin Almond (Orgeat) Syrup
2⁄3 fl oz Lime juice (freshly squeezed)
1⁄2 fl oz Holidays Bitters

SHAKE all ingredients with ice and FINE STRAIN into chilled glass. Garnish with (dehydrated) lime wheel floated on surface.

Three Dots and a Dash

1 serving, Strength 8/10, Sweet to sour 6/10

1 1⁄2 fl oz Agricole vieux rhum/Cane juice rum (min 3yo)
1⁄2 fl oz Caribbean blended rum aged 6-10 years
1⁄4 fl oz Falernum liqueur
1⁄4 fl oz St. Elizabeth Allspice Dram liqueur
1⁄2 fl oz Lime juice (freshly squeezed)
1⁄2 fl oz Orange juice (freshly squeezed)
1⁄2 fl oz Honey syrup (3 parts honey to 1 water by weight)
1 dash Holidays Bitters

FLASH-BLEND all ingredients with 7oz scoop of crushed ice and pour into Tiki mug / Collins or sling glass. Garnish of 3 skewered blueberries and a long thin slice of pineapple to illustrate the name. Serve with a straw.

Winter

1 serving, Strength 8/10, Sweet to sour 7/10

2 fl oz Jamaican-style aged blended rum with funk
3⁄4 fl oz Lime juice (freshly squeezed)
1⁄2 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1⁄6 fl oz Ginger liqueur
1⁄6 fl oz St. Elizabeth Allspice Dram liqueur
2 dash Holidays Bitters

SHAKE all ingredients with ice and FINE STRAIN into chilled coupe glass. Garnish with skewered crystallized ginger.

Well Oiled Mai Tai

1 serving, Strength 7/10, Sweet to sour 6/10
2 fl oz Caribbean blended rum aged 6-10 years
1⁄4 fl oz Falernum liqueur
1⁄2 fl oz Monin Almond (Orgeat) Syrup
3⁄4 fl oz Lime juice (freshly squeezed)
2 dash Holidays Bitters

SHAKE all ingredients with ice and STRAIN into a double old-fashioned glass filled with crushed ice. Garnish with half lime shell, mint sprigs bouquet, and skewered pineapple cube and Maraschino Cherry fruit stick.

Sazerac

1 serving, Strength 10/10, Sweet to sour 6/10

1⁄3 fl oz La Fée Parisienne absinthe
2 fl oz Chilled water/mineral water
2⁄3 fl oz Cognac (brandy)
2⁄3 fl oz Straight rye whiskey (100 proof /50% alc./vol.)
2⁄3 fl oz Bourbon whiskey
1⁄3 fl oz Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
4 dash Peychaud's or other Creole-style bitters
1 dash Holidays Bitters

Directions:

POUR absinthe into an ice-filled old-fashioned glass, TOP with water, and leave to stand.
THROW other ingredients with ice and set aside.
STRAIN contents of the old-fashioned glass into a chilled shot glass to be served as an optional extra alongside the Sazerac.
STRAIN contents of shaker into the absinthe rinsed old-fashioned glass.
EXPRESS lemon zest twist over the cocktail and discard.
Enjoy a delicious Sazerac with an absinthe shot served alongside.

Variations/similar cocktails:

Sazerac made New Orleans' style - with straight rye whiskey.
Highland Sazerac - with Chartreause, brandy and single malt scotch.
JP Sazerac - with brand and rye whiskey.
Caribbean Sazerac - with a trio of rums and grenadine syrup.
Chocolate Sazerac - with bourbon and white crème de cacao.
Grand Sazerac - with cognac orange liqueur.
Sage Sazerac - with Pastis, sage leaves and birch eau-de-vie.

Singapore Sling

1 serving, Strength 7/10, Sweet to sour 7/10

1 1⁄2 fl oz Hayman's London Dry Gin
1⁄2 fl oz Cherry (brandy) liqueur
1⁄4 fl oz Bénédictine D.O.M. liqueur
1⁄4 fl oz Cointreau L'Unique triple sec liqueur
1 1⁄2 fl oz Pineapple juice
1⁄2 fl oz Lime juice (freshly squeezed)
1⁄12 fl oz Monin Grenadine Syrup
1 dash Holidays Bitters

SHAKE all ingredients with ice and STRAIN into ice-filled sling glass. Garnish with pineapple wedge skewered with maraschino cherry.

Fruit Cup No.1

1 serving, Strength 6/10, Sweet to sour 6/10

5⁄6 fl oz Hayman's London Dry Gin
5⁄6 fl oz Ferrand Dry Curaçao
5⁄6 fl oz Strucchi Rosso Vermouth
2 dash Holidays Bitters
1 2⁄3 fl oz Ginger ale
1 2⁄3 fl oz Cola

Directions:

POUR all ingredients into glass.
Half fill glass with ice.
Add a citrus slice and a couple of mint leaves from garnish
Fill to brim with ice.
Finish with a garnish of lemon, orange & strawberry slices, mint sprig & borage in drink.

Martinez

1 serving, Strength 8/10, Sweet to sour 6/10