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Apothecary Bitters - Spirit Fire Bitters
(cherry cedar)

Apothecary Bitters - Spirit Fire Bitters
Sorry we're out of stock, but we'll have more soon!
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$28.00
/ 4oz / 118ml bottle
Sorry we're out of stock, but we'll have more soon!

Spirit Fire - In forests of old, the spirits burn...

Our Spirit Fire Cherry Cedar bitters are the one that really started this whole bitters journey of our. Fragrant and delicious, the bold primary flavors of dried cherry and cedar wood are supported by an undercurrent of anise, dark fruits and a woodsy note.

Spirits The fruit notes combined with the darker, richer flavors allow them to work well in nearly any application, but they really shine with rye, gin and sweet vermouth.

Ideas Try them in a Manhattan, a Martini or a Sazerac, for a twist on a classic.

Tasting Notes Aroma notes of dark cherries, cedar forest, anise and pepper. Taste follows with tart cherries, cinnamon, wood, molasses, sweetness and a cinchona bitterness.

ABV: 36%

Old Growth
1 oz Rye
.5 oz Cynar
.5 oz Aperol
.5 oz Punt e Mes
2 droppers Apothecary Bitters Spirit Fire bitters
Twist of orange peel, for garnish

Add Rye, Cynar, Aperol, Punt e Mes and Spirit Fire to a mixing glass with ice. Stir well, then strain into a chilled coupe. Twist the orange peel over the drink, rub the rim of the glass, then drop it in as a garnish.

Geidi Prime
2 oz Bourbon
1 oz cherry vanilla infused Vya Sweet Vermouth*
4 droppers Apothecary Bitters Spirit Fire bitters
2 Luxardo Maraschino Cherries, for garnish

Add Bourbon, cherry vanilla infused Vya Sweet Vermouth and Spirit Fire to a mixing glass with ice. Stir well, then strain into a mason jar. Strain into a chilled coupe glass. Skewer the cherries onto a bamboo knot cocktail stick and place into the glass.
 
*To infuse the sweet vermouth, combine in a small saucepan over low heat:
500ml Sweet Vermouth (preferably Vya), 1 small vanilla bean, (scraped into pan) and 1/2 cup of dried cherries, chopped. Simmer for 15 minutes, stirring occasionally. Remove from heat and allow to steep for 15 minutes. Cool and strain. Keep refrigerated.

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