Production Has Begun!

We finally started production on Monday, May 26 and everything went smoothly. The bitters are currently doing their thing and we’re extremely excited to finally have product soon!

We should hopefully have everything bottled by June 20 and we’ll begin shipping all of the Kickstarter packages shortly after that.

We’ll also be throwing a release party here in Vancouver in late June with details to follow shortly. We’ll post it up on here and via kickstarter and supporters can pick up their orders that night as well.

Here are some photos from production and we’ll keep you posted on other news as things come along. Cheers.




Cocktail Recipes and Test Batches


I figured I’d start up a blog where we could post the progress of the company, behind the scenes shots and most importantly (at least as far as you’re concerned), new cocktail recipes to make with our bitters! Subscribe and stay up to date with what’s happening.

I’ve been busy doing tweaks on our recipes and test batches of our spring seasonal, Heliotropic, and I just picked up a bunch of new spirits and vermouths on a trip to Portland so I set about to making some cocktails with it all. Both recipes are just subtle tweaks on classics, the Martini and the Manhattan, so there’s nothing ground breaking in this post but both were perfect to try out the bitters and the new spirits I picked up. Cheers!

First up, we have the 5150 cocktail, a variation on the 50/50 martini using an old tom style gin for a classic approach, the Imbue Bittersweet vermouth for a little extra depth and complexity and our seasonal Heliotropic floral citrus bitters whose citrus and floral notes blend wonderfully with the gin and the vermouth. I finish it off with a meyer lemon twist to add the the floral/botanical nature of the drink.



1 oz Ransom Old Tom Gin

1 oz Imbue Bittersweet Vermouth

2 droppers Apothecary Bitters Heliotropic floral citrus bitters

meyer lemon twist, for garnish

Add gin, vermouth, and Heliotropic to a mixing glass with ice. Stir well, then strain into a chilled coupe. 

Twist the lemon peel over the drink, rub the rim of the glass, then drop it in as a garnish.



Next up we have the Central Park, which is basically just a Manhattan with our Spirit Fire cherry cedar bitters added. For this version I chose the Hirsch Reserve bourbon as I find it to be a slightly spicy, floral bourbon that is a little less sweet and helps cut the sweetness of the Manhattan just a bit. Since we’re only using 2 spirits here, I splurged and used the Carpano Antica sweet vermouth of which I’m a huge fan. Then I used out Spirit Fire cherry cedar bitters to add some dark fruit and spicy wood notes which pair great with the vermouth and bourbon respectively. Enjoy!


Central Park

2 oz Hirsch Reserve bourbon

1 oz Carpano Antica vermouth

2 droppers Apothecary Bitters Spirit Fire cherry cedar bitters 

Add bourbon, vermouth, and Spirit Fire to a mixing glass with ice. Stir well, then strain into a chilled coupe. 



That’s it for now but keep an eye out as we post photos throughout the production of our first batches of bitters and as the company gets going. I’ll also try and post new cocktail recipes here at least once or twice a month.


Cole Benoit, co-founder and head bitters maker.