In 1803 an agriculture periodical published in Philadelphia called the Farmer’s Cabinet first mentioned the word “cocktail” to refer to a drink. Another early description of a cocktail, from 1806, calls for four ingredients: “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.”

 

Originally formulated by physicians (or quacks posing as such) in the 1700s. Bitters were marketed and sold primarily as medicinal tonics. The idea was to take herbs and spices, preserve them in alcohol, and market them as a remedy for disorders of the circulation or digestion. Today, collectors buy and sell vintage ads and bottles for such defunct brands as Hostetter's Stomach Bitters and Burdock's Blood Bitters. Today, cocktail bitters are enjoying a bit of a renaissance. Mixologist use cocktail bitters in much the same way that spices are used in food—to add depth of complexity and flavor to the final product.

 

Mark and Andy’s Cocktail Bitters are decadently complex, but also astonishingly well rounded. Our varietals add umami, depth, and character in a way that elevates the simple cocktail into a sublime experience.