A take on classic Peychaud’s bitters—a key ingredient in a Sazerac cocktail—All The Bitter’s version is subtle and perfect.

All The Bitter always comes through with their unique flavor profiles and this is no exception. Perfectly balanced, slightly sweet, floral, and nuanced. Perfect in sparkling water, added to lemonade, or in an NA French 75.

Intensely tart and acidic with almost a pickle nose. We thought this would be an interesting ingredient to experiment with in cocktails. Complex and strongly sour, which appealed to our panel members who are fans of shrubs/drinking vinegars. Recommended to mix with tonic and pair with substantial appetizers like cheese and crackers.

Depth of black ginger (a ginger relative native to Thailand) and chocolate with a cherry almond nose. Took on a molasses characteristic—burnt sugar and more depth with a pleasant sweetness—when mixed with tonic. Our panel's favorite of the Rasāsvāda aperitifs.

Orange bitters are a staple at bars everywhere. This one is a little spicy and slightly sour. Our panel found it delicious.

A panel favorite. Full bodied and complex with a lasting flavor and strong bubbles. Tea tannins give it a full, lush mouthfeel and we got notes of berry, rhubarb, tea and spice plus a bit of heat from cayenne pepper. We found the sweetness and tartness to be well balanced. This felt both celebratory and like it would pair well with food.

Strawberry, raspberry, and blood orange on the nose. Tart flavors of raspberry and orange transition to cherry or pixie stick sweetness and a bitter grapefruit finish.

A nice riff on a Paloma with a sweet, prickly pear dominant flavor.

A very herbal nose mixed with dark berries. First impressions include floral vanilla. Slight bitterness on the finish. Slightly carbonated, seemingly to add texture.

This limited edition bitter was a unanimous panel favorite! Spicy in both senses of the word—heat and spiced flavor—with lots of complexity. Earthy, cocoa powder notes. We tried it in a Oaxaca Old Fashioned and felt it would also be great in coffee or hot chocolate and a wide array of complex mixed cocktails.