A limited edition bottling reformulated in 2010, using knowledge of patent bitters and referencing old formulae, medical journals and advertisements, these bitters now attempt to recreate the defunct bottling. Overproof spirit and eight botanicals are used, including chamomile, orange peel, lemon peel, coriander seed and orris root.

Created by Dr. Adam Elmegirab, these bitters are flavoured by warm spices such as cardamom and cassia bark, floral notes from chamomile, dried fruit flavours, fragrant aromatic bark, citrus oils from orange peel, and a bitter sweetness from molasses.

Dandelion and Burdock is the fusion of overproof spirit and seven botanicals including dandelion root, fresh ginger, citrus peel and star anise.

A delightful balance of rosemary, grapefruit and black peppercorn. The grapefruit brightens, the rosemary aromatizes, and the peppercorn punches. Beautiful in a gin and tonic.

Originally created in 1828 by Johann Gottlieb Boker, whose company closed during Prohibition in the 1920s. This re-formulation was released in August 2009, and uses overproof spirit and seven botanicals including orange peel, quassia bark, catechu, cardamom and mallow flowers.

Teapot Bitters are a unique, hand-crafted cocktail ingredient, inspired by the combined medicinal history of tea and bitters. Ancient tea and spice routes both shaped historic civilisations and their impact can still be felt today in Tea Rooms around the world, with beverages such as Masala Chai, spiced milk tea.

A flavour jungle of citrusy Thai flavours like Kaffir lime, lemongrass, chilli, and ginger. Bangkok Betty brings the heat with a touch of sweet and has an affinity for gin, vodka, tequila, and sparkling wine cocktails.

With spicy pepper, star anise, and warm spice with a bitter backbone, this bitters works equally well with tequila, gin, whiskey or try it culinarily with Asian marinades and sauces.

Aromatic and potent, with hints of cherry, cocoa and Madagascar vanilla. The cherry aroma comes from wild cherry bark, and from Syrian cherry pits. The bitters have an interesting aroma of cocoa and bitter almonds. Applications: Manhattans, Highballs, Old Fashioneds, Sours.

Shrubs are classically refreshing fruit and vinegar-based syrups that were sweetened and diluted to make a beverage since the American revolutionary times. Instead of making a berry shrub or an orange shrub, why not make a hot pepper shrub? This shrub is fortified with alcohol to better extract the flavors from the spices and made it much more concentrated.