Dutch's - Colonial Bitters
Unusual, distinctive, and one of a kind!
This aromatic tincture is an essential ingredient for any home bar. Handcrafted in small batches using botanicals popular in the 18th century, the main ingredients – wild American Spicebush and Kinnikinnick leaf, were first introduced to early settlers by Native Americans acquainted with their fragrant properties. Dutch’s is the first to use these botanicals as a natural complement to modern cocktails. The artisans are Dutch's draw flavors from around the globe to complete our recipe such as Turkish bitter orange peel, Hungarian angelica seed, Indian red rose petals and sandalwood, French lavender, and Egyptian chamomile. They add dashes of Albanian juniper, Honduran allspice, and real Ceylon cinnamon to round out the character of the spicebush.
Dutch’s Colonial Cocktail Bitters have a pleasant bitterness up front, a complex spicy flavor base and floral top notes. Add 4-6 drops to give your favorite cocktails an historic twist.
1 oz Bourbon
1 oz Brandy or Cognac
½ oz fresh lemon
2-4 Dashes of Dutch’s Colonial Cocktail bitters
Build in glass over ice and top off with ginger ale. Garnish with lemon wedge.
Good Spirits News: Bitters Review
Dutch’s Colonial Bitters (at right) Jonathan Forester’s Dutch’s Colonial Bitters is the first in a line of spirit based products that he will be distilling on his 400+ acre artisanal farm located in Pine Plains, NY. Combining some very unusual ingredients including Kinnikinnick leaves, American spicebush, lavender and rose petals, he has created a very floral based nose. The taste is quite dry and tannic, with notes of spearmint, tobacco, and fresh flowers. Truly unique and yet at the same time, very much in keeping with traditional early 19th century flavours. Great to use as a substitute for recipes calling for the now defunct (and poisonous) Boker’s bitters. GSN Rating: A-