Gravlax: Salmon in the “Water of Life”

Greetings and good riddance to 2014 from your neighborhood curmudgeons here at Embitterment.  Today we’re chiming in to bring you an easy and creative dish that will really wow your guests, whether you’re preparing appetizers for New Years Eve or hosting a brunch for your hung-over friends the next day. Meet Gravlax You know lox, […]


Embitterment Signature Cocktail: “Stopping by Woods”

Embitterment Bitters Stopping by Woods Cocktail

“Whose woods these are I think I know. / His house is in the village though,” says Robert Frost in his iconic winter poem, “Stopping by Woods on a Snowy Evening.”  Here in our “village,” Washington, D.C., the snow flurries have made a few appearances and holiday shopping is in full-swing.  Amid all the excitement and holiday music, we thought it appropriate to dedicate a moment to a great Embitterment original cocktail that’s sure to bring some rosiness to more than a few cheeks this winter season.

The drink in question is a rum-based modification of the Old Fashioned that we call the “Stopping by Woods” because of its herbal bouquet and warm, spicy taste, reminiscent of gingerbread, but without the cloying sweetness.  But before we just blurt out the recipe and leave you to scamper off with this delicious little winter warmer, we thought it might be nice to speak a bit more in-depth about the inspiration for this cocktail.

New England Rum

Like the poetry of Robert Frost, rum has strong ties to the New England Region.  Today’s craft distilleries in places like Rhode Island and Massachusetts harken back to their forebears in operation well before the Revolutionary War.  Of course, today’s rums are a good deal more palatable than the stuff being produced back then…but we’re not here to split hairs.  Made from the byproducts of sugarcane (often molasses), we find that dark or “spiced” rum is a great place to start branching out from whiskey, or perhaps even working your way in that direction from lighter, clearer spirits like vodka and gin.  Aged well, it can take on some incredibly nuanced flavors, but as long as you stay away from the real high-octane stuff, dark rum especially tends toward a deep mellowness that invites mixing and experimenting.

“Lovely, Dark and Deep”

And why the poem?  Ah, well, since an ex-teacher of poetry is writing this, we’ll tell you.  There are a couple really great lines in this poem that embody both winter itself and the exquisite taste of this drink.  For example, the speaker of the poem is standing “Between the woods and frozen lake” on “The darkest evening of the year.”  That’s December 21st, the Winter Solstice, the day when all seems so dark, and yet we’re able to settle into bed at night knowing that the very next day we’ll be making progress toward Spring.  Hope amid the bitter cold: that’s what it’s all about.  In addition, before his haunting final repetition of “and miles to go before I sleep,” the speaker pauses to admire the world wrapped in winter, observing, “these woods are lovely, dark and deep,” which…incidentally…is exactly how we describe our aromatic bitters!

Fine.  You’re thirsty, and we’ve got promises to keep.  As a reward for bearing with us through New England history and poetry class, we present you with your prize:

The “Stopping by Woods”

Ingredients:Embitterment Bitters Stopping by Woods Cocktail

  • 2oz Spiced Rum (The Kraken is good, there’s always Captain Morgan, and for a local flair, grab a bottle from Lyon Distilling Co. in Maryland
  • 1 sugar cube (or 1/2 tsp.)
  • Embitterment Aromatic Bitters
  • 2 sprigs of fresh Rosemary (you don’t want dried rosemary here…)


Soak the sugar cube with a few generous dashes of Embitterment Aromatic Bitters, then muddle in the bottom of a mixing glass with one of the rosemary sprigs.  Then, add ice and the rum and stir for 30 seconds.  (Remember not to add too much ice, since chilling the drink too quickly will prevent the ice from melting.  Without a little water, the sugar won’t dissolve, and you’ll have a cocktail that’s strong up front and sugary when you get to the end!)  After stirring, strain into a rocks glass over ice and garnish with the remaining rosemary sprig.  Also remember to “activate” the garnish by bruising it slightly, which will liven up its aromatic qualities.

The result is a spicy, woodsy drink: spicy from the rum and bitters, softened by the sugar, and refreshing due to the sappy flavor and aroma brought to bear by the rosemary.  As you drink it, picture yourself by a fire in a log cabin, curled up with a book of poems, the feathery snow falling softly outside your window…it’s not a stretch to imagine.


Drinkonomics 101 – The “Flower of Normandy” Cocktail

Here at Embitterment, one of our goals is to bring exquisite cocktails down from the social stratosphere and into your own home, into the bar down the street, into your hand. A big part of accomplishing that mission is teaching folks how to make tasty creations without going to bartending school or paying an arm and a leg. In this post, I’ll break down a simple, three-ingredient cocktail by price to show you how truly cost-effective it is to make your own drinks at home.

The “Flower of Normandy” Cocktail

But first, a little background on the drink. This Embitterment original is called the “Flower of Normandy” (ou “La Fleur de Normandie”) because it’s a fragrant, bright little cocktail made with Calvados, St. Germain, and orange bitters. Calvados is an apple-based spirit made exclusively in the northwest region of France, and despite its mellow, sunlit taste, it usually weighs in at around 40% ABV. St. Germain is an Elderflower liqueur that’s also produced in France, boasting a blossomy, mildly tangy, and slightly honeyed taste—a taste that’s great in a whole slew of beverages perfect for all seasons and occasions. Then there’s the bitters, of course, and we hope you’re familiar with those. If not, we’ll wait while you learn more.

Now, after that ingredient list, you may be thinking: “I’ve never heard of any of those things, and they sound expensive and hard to find.”

To a certain degree, you may be right about both the cost and the availability of Calvados and St. Germain. A bottle of Calvados can run you anywhere between $30.00 and $70.00, and a bottle of St. Germain usually costs about $30.00. Add a bottle of our bitters to that list and you’re already nearing $100.00. In addition, you’re not going to find either or both of these ingredients at your little corner liquor store next to the domestic beers and sugary wine. St. Germain can be picked up at any reasonably well-stocked liquor store, and Calvados can be purchased at most places that specialize in imported wine and quality spirits.Flower of Normandy Cocktail

Addressing Your Objections

If you’re turned off by any of this so far, let me give you a couple reasons why maybe you should tough it out and stick with us:

If I can’t get it at the corner store, it’s not worth it.

Well, let us break it to you, it takes time to develop a well-stocked home bar. If you’ve got even the slightest interest in making cocktails at home, you’re going to have to drive to a nice-ish liquor store at some point. Once you’re there, chances are the staff can give you some helpful hints, or maybe even point you toward a more cost-effective or local version of what you’re looking for.

$100.00 for the supplies to make ONE cocktail! No, thank you.

We can hear various sphincters in your body starting to tighten…but it’s odd how those same sphincters were totally fine with blowing a visible chunk of your paycheck at the bars, or the club, or that fancy restaurant last weekend. So, what are you uncomfortable with now—spending money, or your own double-standards? [Hey, we’re called Embitterment for a reason…]

But then there’s all that fancy cocktail equipment I have to buy…

Not so! All you need for this cocktail is a pint glass, an iced tea spoon, a paring knife for the garnish, and ice. Can you handle that? Trick question. You have it all in your kitchen. We checked.

A Little Drink-rithmetic

Now here’s where we demonstrate how cheap it really is to make and enjoy a “Flower of Normandy.” Below, I’ve laid out a bit of basic math that pretty accurately calculates how much it costs to make this drink. The first time we made it, we were so enchanted with the taste that we just had to see how it sized up to the cost of drinks with similar ingredients out at the bars here in D.C.

  • 1 (750ml) Bottle St. Germain: $30.00
  • 1 (750ml) Bottle Calvados: $40.00
  • 1 (50ml) Bottle Embitterment Orange Bitters: $12.00

Recipe: 2 oz Calvados, ½ oz St. Germain, several dashes of orange bitters.

Facts: 1 oz = 29.537ml (We’ll call it 30ml for math’s sake)

Calvados: 30ml x 2 = 60ml.  750ml/60 = 12.5 drinks/bottle (we’ll call it 12 drinks to be conservative)

St. Germain: .5oz = 15ml.  750ml/15 = 50 drinks/bottle.

Bitters: Even if used liberally, a bottle of our bitters can make DOZENS of drinks.

Now that we know how many drinks we’d get out of each bottle using this recipe, we need to find a way to divide that cost evenly to calculate the cost per drink. If you keep in mind that you’d have to use four bottles of Calvados (48 drinks) to exhaust one bottle of St. Germain (50 drinks), you’ll understand where I’m going with my math here:

$40.00 (Calvados cost) x 4 = $160.00 + $30.00 (St. Germain Cost) = $190.00 + $12.00 (Bitters Cost) = $202.00.

Now, divide that ingredients cost by 48 (the number of drinks you know you can make), and you get: $4.20/drink.


  • These are retail costs, and certainly not the cheapest way to make this drink. In fact, bars and restaurants will have access to these same ingredients at wholesale prices, which means that a bar could make this drink for around $3.00.
  • On the other hand, if you were to go to a bar and order a cocktail like this, chances are it would run you somewhere between $12.00 and $15.00, and possibly even more than that if you’re at a snazzy joint in the city.

Final Pitch

If you routinely go out and spend more than $4.00 on a single drink—say a light beer or a glass of Pinot Grigio—then why not spend that same amount of money crafting something exquisitely tasty in your own home? We can tell you that there’s something really satisfying about sipping a well-balanced drink that you’ve made yourself, especially when you can share that taste with others. So next time you’re dreading a trip out to the bars where you’ll spend the same high prices for the same middling drinks, consider inviting some people over for cocktails. If you split the cost of the ingredients or take a little collection for the bartender (A.K.A. YOU) at the end of the night, you’ll probably be surprised at how fun and cost-effective it can be.

Check our cocktail recipes page for the Flower of Normandy recipe, along with some other darn-tasty cocktails.

Until next time: Stay Thirsty, Stay Bitter.
The Embitterment Team


Late Fall Embitterment Update

You may be thinking, “hey, these guys have been kinda quiet lately…” Well, you’re right. BUT that doesn’t mean we haven’t been busy.

Embitterment is pleased to announce that you can now find our bitters behind the bar at Cava Mezze and in a select number of Thanksgiving co-op baskets from DC’s finest farm-to-doorstep company, From the Farmer.

Glendon Hartley Oxley Julep Cocktail

Photo Credit: Glendon Hartley

Cava Mezze

Mixologist Glendon Hartley has been busy at Cava Mezze developing a stellar cocktail menu for diners and imbibers at their restaurant locations. You’ll taste our bitters in some delicious new drinks like the Oxley Julep (Right), which features Oxley gin and is literally bursting with fresh mint and rosemary. The menu is still being rolled out, but one thing you can count on is Glendon’s customary focus on high quality, fresh ingredients and tasty innovation.

Our Gift to You From the Farmer

Thanksgiving is nearly here and that means stretchy pants fit for feasting. Be the first of 25 to purchase The Gourmand meal kit From the Farmer and get a bottle of our perfectly complimentary Aromatic Bitters for free! We make the bitters, you make the cocktails and From the Farmer takes care of the rest. Heck, they even deliver! Learn more by checking out the From the Farmer Thanksgiving page.

Embitterment Orders

We’re still working to make our aromatic and orange bitters available to you at your favorite DC retail establishments, but we are capable of filling wholesale orders for bars, restaurants, or other bulk customers. So, if you or anyone you know are interested in featuring our local bitters on your drink menu, give us a shout at dcembitterment@gmail.com!

Stay tuned for more updates on our upcoming feature in Domicile Magazine’s holiday gift guide, a primer on affordable home mixology, and a few delectable fall and winter drink recipes as the cold weather sets in.

Keep on drinkin’ on!

-The Embitterment Team

Embitterment: Fall Installment

Greetings, and salutations!  As those of you with an epidermis or a thermostat are aware, it’s fall now.  The sweaters are coming out of their boxes, all creased and stretchy in weird places, the kids are back in school (where they belong), and we’re reminded once again that “pumpkin spice” is not so much a flavor as it is the love-child of a syrupy, chemical compound and an idea dispensed from pump-containers by baristas who write your name on a cup with a sharpie.  </rant>

But that’s not what we’re here to talk about, really.

More important than any of that “fall” stuff is the fact that Embitterment Bitters are soon going to be available for retail purchase!  We’re working with a few retailers, hoping to get our bitters on the shelves before the holidays hit, and although we don’t want to leak any specifics just yet, we’re also collaborating with a local food co-op here in D.C.  The goal there is to have our bitters in a great many home bars by Thanksgiving.  In addition, we’ll be featured alongside some other truly impressive D.C. companies in the Domicile Magazine Holiday Gift Guide!

As we work over the winter months to increase sales, streamline our production, and establish eCommerce on our site, we’ll continue to keep you updated on the best ways to purchase and consume our delicious bitters.  In the meantime, we’ll be experimenting with some excellent fall dishes and cocktails to keep you warm as the word “polar vortex” once again approaches terrifying relevance.

Cheers, and to your health!

-The Embitterment Team

Successful Debut at DCVegFest

Whoah!  What a busy and awesome week we’ve had at Embitterment: label-sticking, banner-making, sample-baking, and bitters-selling to all the awesome folks who came out to meet us at DCVegFest 2014!

VegFestCrewWe’d like to thank the sponsors and organizers of the event, as well as Sacha Cohen and Grassfed Media, for making all the fun and publicity possible.  Gratitude also goes out to our incredible network of friends and volunteers who came out to help run the booth.  So thank you, from the bottom of our bitter hearts, to Alex Schmitt, Russell Garing, Eric Holtzman, Jeff Martin, and Carolyn Murphy.

We’re getting ready to fire up another batch of aromatic and orange bitters, so stay tuned as we keep you updated on where you can purchase or taste our delicious little elixirs in the near future.  Also, for those of you who had the opportunity to buy a bottle or two, let us know how you like them!  We’re always open to suggestions and recipes from our friends and customers, and if you send us something we really like we might even feature you on our site.  Just think, you could tweet a picture of your latest cooking or cocktail creation using our bitters to @DCembitterment and the next morning there might be an email in your inbox asking if we can rep you in our recipes section.  Pretty cool, huh?

Finally, it wouldn’t be quite fair of us to leave you hanging on those ridiculously amazing samples that disappeared so quickly at VegFest.  The butternut squash soup recipe is already up on our recipes section, so here’s the recipe for the Orange-Rosemary cookies:

Rosemary-Orange Sugar Cookies


-5 cups unbleached flour

-4 teaspoons baking powder

-1/4 cup fresh chopped rosemary

-2 cups white sugar

-1/2 cup of orange juice

-2 tablespoons Embitterment Orange Bitters

-1 13-oz carton of Whipped Organic Earth Balance Buttery Spread


-Using a mixer, cream together the Earth Balance and sugar.  Then add the baking powder and beat until fully incorporated.

-Add 2 tablespoons orange bitters, 1/4 cup rosemary, and 1/2 cup orange juice (soy milk or almond milk can be used as substitutes)

-Slowly add flour until the whole mixture is blended together (but be careful not to over-mix!).

-Shape to the desired size and then place cookies on a greased or non-stick cookie sheet.

-Bake in a pre-heated oven at 350 degrees for 10-12 minutes, or until the edges of the cookies turn golden brown.

-5 minutes after removing them from the oven, transfer the cookies to a rack to cool.  ENJOY!


That’s all we’ve got for you at the moment, but you can bet that you’ll be hearing more from us as the weather grows colder and we break out a crazy-good selection of autumn drinks and recipes.  Cheers!

-The Embitterment Team


We’re Going Public!

Alright bitter ladies and gents, THE TIME. HAS. COME.

If you read all the way through our debut Review on bottlegeek.com, you may have noticed that a few choice beans were spilled…namely, that Embitterment will be making our public debut at DC VegFest 2014!

That’s right, for the first time ever, you’ll be able to purchase our Aromatic and Orange Bitters, try some delicious samples, meet our friendly staff, and chat up the two bitter dudes who made this all happen.

We have a limited quantity of each product to sell, so if you want to make sure you can get your hands on batch numero uno, then be sure to get to Yards Park a little bit early.  VegFest is a huge event, and there will be thousands of people lined up to sample some great products and support DC’s locally- and ethically-produced and sourced chow.  The event itself is sponsored by Compassion Over Killing, but there will be lots to do and see for Vegans and Omnivores alike.

We’ll continue to update you on any important details as VegFest draws near, but until then, try not to openly salivate when thinking about the delicious food and cocktails you’ll whip up when you get your hands on a bottle or two of our bitters.

Cheers! –The Embitterment Crew


A Three-Course Meal

‘Sup foodies!  Eric from Embitterment here, bringing you a couple great summer recipes using our bitters.  As you’ll see, the testing and development process for these products has been pure torture.  (Please pause for a moment to absorb the sarcasm)

First up, we have a butternut squash soup recipe that will blow your mind.  It’s incredibly nourishing, cheap and easy to make, and can be served hot or cold, making it a year-round weapon in your soupy arsenal.


Ingredients (Serves 8)

-2 tablespoons of unsalted butter OR olive oil

-1 Big Ol’ (or two small) Butternut squash, chopped into 1-2″ cubes

-2 onions (or leeks, if you’re a leek person), chopped

-4 cloves of garlic, chopped

-6 cups low sodium chicken or vegetable stock

-2 tablespoons of Embitterment Aromatic Bitters

-2 tablespoons light brown sugar

-1/2 teaspoon each of nutmeg and cardamom (if you have them)

-1 teaspoon sea salt (or NaCl from anywhere, really)

Directions: Heat butter or oil in a large stock pot, then stir in onions and garlic.  Cook until the onions are translucent, and then add the butternut squash, stock, bitters, brown sugar, and spices.  Simmer until the squash is soft, and then blend using either an immersion blender (recommended method) or by transferring the contents into a conventional blender in even batches.  Once the soup is evenly blended, garnish with cracked black pepper to taste and a sprig of your fresh herb of choice (Photo features Rosemary).  If served hot, consume with a nice crusty loaf.  If served chilled, consider balancing the velvety sweetness of this soup with a tangy Caprese salad for a healthy and colorful summer lunch.

For the main course, we have some luscious Chinese-style spare ribs that will require you to draw on all your willpower not to lick the plate while in polite company.  This recipe is adapted from a dish featured in Brad Thomas Parsons’ Bitters: A Spirited History of a Classic Cure-All.

Embitter ribsEMBITTER-RIBS

Ingredients (Serves 4)

-1 rack of pork spareribs (2-4 lbs)

-2 cloves garlic, minced

-1 tsp pureed horseradish

-2 tsp fresh ginger (grated)

-1/2 cup Hoisin sauce (or any thick sauce with sesame and garlic as primary flavors)

-1/3 cup low sodium soy sauce

-4 tbsp honey

-2 tbsp Embitterment Aromatic Bitters

-1 tbsp cider vinegar

Directions: Combine garlic, horseradish, ginger, Hoisin sauce, soy sauce, honey, bitters, and cider vinegar in a mixing bowl and whisk together until evenly integrated.  Place the ribs in a glass or ceramic baking dish and coat on both sides with the marinade (making sure to set aside 1/2 cup of the glaze for later), allowing them to marinate for 1-3 hours.  Preheat the oven to 400 degrees, line a baking pan with heavy-duty aluminum foil, and bake for 45-50 minutes.  At the end of that time, remove the ribs from the oven, coat them in the remaining glaze, and broil (meaty-side up) for 5 minutes.  Remove from the oven once the glaze is charred to your liking, and separate ribs with a chef’s knife or cleaver.  Enjoy these bad-boys with a fried rice and a spicy vegetable stir-fry, or go the all-American route and whip up some coleslaw and baked potatoes.  Either way, we know you’ll break this recipe out whenever you need to impress a carnivore.

Finally, we have some dessert (or breakfast…?) for you!  This is actually one of the first recipes we tried, and it’s easily adaptable to all sorts of baking or fruit-related dishes you might want to experiment with.


Ingredients (Serves 4)

-3-4 fresh peaches or nectarines, pitted and cut into 1” cubes

-3 tsp Embitterment Aromatic Bitters

-3 tbsp turbinado (“Sugar in the Raw”) or light brown sugar

-1/2 tsp cinnamon

-2 dashes nutmeg

-1 dash allspice

Directions: Combine all ingredients in a non-metal bowl and stir until thoroughly mixed.  Cover with plastic wrap and allow the fruit to macerate overnight.  Serve with Greek Yogurt, berries, and granola.  (Note: We haven’t tested it yet, but we suspect that this stone fruit recipe could also be adapted to make a darn tasty cobbler…)

We hope these recipes will delight you and your taste buds as they have delight ours.  Be sure to stay tuned for more updates and tips, and you’ll soon be able to access these self-same cooking directions archived on our recipes page.

Stay bitter, my friend,

The Embitterment Team


To Our Future Shareholders: An Update

Hey Folks, Eric from Embitterment here.

It’s been a while since we filled you in on our progress with this grand experiment in the gustatory arts.  Since you’re all future shareholders, or rather, people who might purchase and be wildly obsessed with our bitters, we thought you might appreciate a little update.

First things first, if you follow us on Twitter and/or Instagram, then you already know: we’ve got ourselves a damn good-looking new logo, and here it is:

Embitterment_profileThis is the design you’ll see gracing our bottles, wearable and stick-able swag, and bar coasters in the near future.  It was designed by our very own Jeff Martin, (THE Visual Ninja), and we couldn’t be more pleased with it.  The “E” stands, of course, for Embitterment, as well as for “Ethan” and “Eric,” the two guys who thought this whole project up on a couch one afternoon.  Those of you from the District of Columbia will also notice that we’re riffing off of DC’s own flag, which boasts the stars and bars (in a non-secessionary way, of course).   Our logo is tilted and a bit off-center, like our nation’s capitol and the people who live and make their way in this grid of monuments, row houses, side-streets, and traffic circles.  Our goal is that, when you see this logo at a store or farmer’s market or bar, you’ll think of DC, and you’ll take pleasure in knowing that you’re getting the best of what this city has to offer.  If you’re from here, or if The District is where you currently hang your hat–take pride! and boast Embitterment as your own!  If not, come for a visit, and let us make you a drink.  It’s as simple as that.

Moving onto the next piece of news, our Twitter and Instagram followers will also be able to tell you [I hope by now it’s apparent that we’re trying to get you to follow us on social media] that we just bottled our first commercial-sized batch of bitters! Below, you’ll see our attempt at re-creating the logo using our cute, little 50ml dasher bottles.  We’ve got a bunch of orange bitters, and a TON of aromatic bitters ready to go, and we’re very excited to announce when and where our public debut will be taking place in the near future.  HINT: it’s going to be in the middle of September, and it’s going to be a big event, so get ready for some samples, and start planning your cocktails!

Bottle LogoFinally, keep your eyes out for some additions to our recipes page.  We’ve been studiously testing our products, and we’re ready to give you some hints on how to use them in the kitchen and behind the bar.  We will, of course, have a list of signature cocktails, but we’ll also provide lists of sweet and savory dishes that taste great with a dash (or six) of bitters.  Each new libation or dish will be featured on our blog, and then sent to the recipes page, where it will be archived for your use indefinitely.  Also, we’re always on the lookout for new dishes, or spinoffs dreamed up by our fans and customers.  If you email your bitters-related recipes and drink ideas to dcembitterment@gmail.com, we may even feature you on our site!

Thanks for taking the time to stay up-to-date with all things bitter, and we hope you look forward to seeing recipe updates, a Facebook business page, and the announcement of our public debut all over the next couple of weeks.

Cheers! –from the truly bitter dudes at Embitterment

A Bitter Proposal

We here at Embitterment would like to make what we think is a fairly modest proposal: that bitters are great.  But we don’t want to do it like Jonathan Swift did in his “Modest Proposal” in 1729–which is to say that our proposal actually is modest!  No hyperbole here!

The first question most people ask when you tell them you’re starting a craft bitters company is: “what do you use bitters for?”, to which the simple response is always: “Cocktails!”  There’s the Martini, the Old Fashioned, the Manhattan, and a whole slew of other more-or-less recognizable libations that require a few dashes of what we’re cooking up.  What most people don’t know, though, is that when you shut your liquor cabinet at the end of the night, your bottle of bitters sheds a silent tear, knowing it can be so much more than whiskey’s wing-man or the lowly sidekick to vodka and vermouth.

When we bottle our first cases of aromatic and orange bitters in the near future, do we want you to purchase a bottle and immediately run home to make yourself a drink?  Heck yes!  When your favorite D.C. drink joint starts making some delicious concoctions with our products, do we want you to show up thirsty and ready to play (and without your car keys)? Yeah baby!  But the one thing we don’t want you to do is fall into line with the majority of people out there who think bitters have been banished to the bar.

It’s pretty well-known (and well-documented in Brad Parsons’ and Ed Anderson’s seminal text, Bitters: A Spirited History of a Classic Cure-All) that bitters have long served humanity as a digestive aid and an herbal cure-all.  Upset stomach?  Just put a few dashes of bitters in a glass of seltzer water.  Works like a charm.

But bitters can make your belly feel good in more ways than one.  Aside from mixology, perhaps the most exciting and versatile use for bitters, especially some of the more unique seasonal blends we’ll be putting out, is to use them when preparing your food.  Because so many delicious and exotic spices are used to make them (star anise, cardamom, and cinnamon, just to name a few), bitters are the liquid cohort of favored spice blends like Garam Masala, Za’atar, and other vibrant combinations from around the world.  So, as we roll out our core products and our seasonal oddities, we’ll be sure to give you some creative ways to incorporate bitters into your gastronomic pursuits.  For a few simple and easy ideas, check out this quick video from Chef Simon Rimmer:

As you can see, it’s not too much of a stretch to say that bitters are pretty sweet…er…versatile and exciting.  Every good bar needs them, and every good chef keeps a bottle or two on-hand.  Embitterment is gearing up to put out a product line that will take the bars and kitchens of Washington, D.C to a whole new level, so stay tuned, and get ready to experiment.