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