The Problem with Lavender Bitters
Wanna know the problem with lavender bitters? If you’re not careful, they end up tasting like soap—not a good thing for cocktails. On the other hand, lavender contains essential oils and natural compounds that play really nicely with citrus and other refreshing botanicals. So, while it’s a highly desirable flavor, it’s easy to mess up. That’s why, unfortunately, a lot of lavender bitters out there taste like that one terrifying time you said a swear word in front of grandma and got your mouth washed out.
We think lavender bitters should taste like what these flowers smell like—sweet (but not too sweet), complex, and refreshing. So, we put a lot of care into crafting a recipe that plays up other fragrant, grassy notes that replace the soapy taste with delightful floral overtones, followed by subtle, perfumed nuances on the finish.
It’s not always easy finding a local source for our ingredients, especially since bitters are made using many exotic spices. However, we are always proud to work with local growers and businesses whenever possible.
What to Do with Our Lavender Bitters
Embitterment Lavender bitters are just begging you to use them in any drink that calls for gin or vodka. We have some special recommendations in the sidebar, but perhaps the most tried-and-true application for this product is to dash a few drops on top of your afternoon gin and tonic. On the culinary side of things, lavender bitters can be used as a flavor additive to your baking projects (lavender rosemary cookies, anyone?) or employed as the secret ingredient in a light vinaigrette. Let us know about YOUR favorite ways to use our lavender bitters!