Marigold, Fennel, and Angelica Cocktail Bitters
A special collaboration with our friends at East Fork Pottery, these bitters blend Western Carolina grown tangerine gem marigolds, bronze fennel, tulsi, lemon balm and angelica root for a fresh take on a citrusy bitters. We all agree it adds some bright, crisp, herbaceous oomph to an ice-cold gin martini. Try 1 part Dry Vermouth, 3 parts gin, and 3-4 droppersfull bitters, stirred up or on ice with an orange or lemon peel to finish. Or add a few droppersfull to sparkling water for a delightfully refreshing spritz.
tangerine gem marigold (Tagetes tenuifolia), bronze fennel (Foeniculum vulgare 'Purpureum'), lemon balm (Melissa officinalis), tulsi (Ocimum spp.), angelica root (angelica archangelica), extracted in organic corn and/or cane alcohol, water