Angostura Aromatic Bitters is a true classic and an integral part of every cocktail cabinet. The bitters are used in countless cocktail recipes to balance out acidity and take the edge off spirits while adding complexity and intensifying flavor. No mai tai, old fashioned, pink gin, or Manhattan can be without it. "A cocktail cabinet without Angostura is like a kitchen without salt and pepper." The bitterness comes from gentian, along with a combination of other spices. Its palate-cleansing and digestive properties are an added bonus.

Scrappy's answer to the classic and indispensable aromatic bitters, but made with none of the artificial dyes, gums, glycerins that are found in many bitters. For a touch of bitterness, aromatics, and just a hint of herbal spice, try in a Manhattan, Old Fashioned.

Peychaud's Bitters is a bitters distributed by the American Sazerac Company. It was originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue (now Haiti) who settled in New Orleans, Louisiana in 1795.

Whether you're muddling an orange or just adding bitters to your whiskey, this cold weather bitter will round out your cocktail. This bitter honors the traditional Old Fashioned and its many spirited versions.

FACT: CALVADOS IS NOT MADE WITH APPLES ALONE While many people refer to it as an apple brandy, pears are also allowed in Calvados. The Northern part of Calvados, particularly the appellation Pays d'Auge, has a softer soil more conducive to the shallow roots of apple trees. Nearly all Calvados from the Pays d'Auge is made with apples alone. In contrast, the southern appellation of Calvados, the Domfrontais, has clay and limestone soil much more suited to the strong, deep roots of pear trees.

Laird’s Old Apple Brandy was first introduced by the Laird Family in 1964 to commemorate New Jersey’s 300th anniversary. It is a 100% straight apple brandy aged in charred oak barrels.

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The “Original Applejack”, Laird’s Straight Apple Brandy – Bottled in Bond is made the same today as it was over 200 years ago.

Grab n go undiluted cocktails from Fred Jerbis. Years ago forager and herbalist Fred Cremasco found a recipe book from the late 1800s, which contained dozens of recipes for vermouth, amaros, bitters and other kinds of natural, medicinal concoctions. A Friuli native, he was inspired to set out to recreate these recipes of old. To do so, Cremasco grows all kinds of botanicals, and either purchases or forages wild ones from a local national preserve, which the government allows him to do on a special basis. This classic Negroni is made with equal parts of Fred’s own gin, vermouth, and bitter. It offers up a classic Negroni profile, with distinctive herbal notes and citrus peel. Serve with a twist of orange. 

Producer notes ~ "AMASS Los Angeles Dry Gin is distilled with 29 botanicals that celebrate the abundant natural terroir and diverse cultural landscape that is contemporary Los Angeles. Indigenous botanicals California Bay and Cascara Sagrada provide a distinctive earthy base that grounds bright top notes of citrus from Grapefruit, Orange and Lemon. Reflecting the multicultural fabric of Los Angeles, layers of Hibiscus, Cardamom, Cacao, and Kaffir Lime Leaf make this silky, soft-nose gin complex yet versatile, perfect for creating a variety of cocktails.

From Fred: Production method: Five all natural extractions: Alcoholic distillation, steam distillation, cold maceration of dried herbs, cold maceration of fresh herbs, and hot maceration, all using nearly pure alcohol. INGREDIENTS: 43 botanicals, including juniper, angelica, lemon, orange, mandarin, thyme, lavender, mint, anise, fennel, mountain pine, Melissa, iris, masterwort, savory, clary sage, wormwood, yarrow, licorice, saffron, orange blossom, hyssop, marjoram.

The Botanist is an artisanal Islay gin made by Bruichladdich Distillery. It is one of two gins made on Islay, and is distinctive for its 22 hand-foraged Islay botanicals that are added to nine core gin aromatics. Use it alongside Fever-Tree Indian Tonic Water for the perfect G & T!

Available only for delivery and pickup within SF From the producer: Handcrafted in small batch copper-pot stills, Empress 1908 Gin is a collaboration between Victoria Distillers and the legendary Fairmont Empress Hotel in Victoria, British Columbia. On top of traditional botanicals, we add a signature blend of black tea served at the Empress Hotel and butterfly pea blossom, an exotic herb that balances the traditional citrus notes of gin with a warm herbal earthiness, and gives the gin its natural indigo colour. Empress 1908’s combination of exquisite taste, delicate aroma, soft texture, and remarkable presentation provide the perfect base for a new aesthetic of cocktail creation and enjoyment.

A clean, zesty, juniper-forward gin which balances softness with bright citrus. Launched in 2010, this is a modern London Dry gin, with a nod to Scotland in its recipe including native plants and botanicals.