A concentrated cocktail flavoring with an herbal, bitter orange profile similar to Amer Segalas, which was produced in San Francisco from 1862 to the mid 20th century. It was an American version of Amer Picon, and it was popular with the Basque communities in California and Nevada. Use Basque Bitters in the preparation of such vintage cocktails as the Monahan, the Sanctuary, the Brittany, and of course, Picon Punch. To approximate one ounce Amer Segalas or Amer Picon, use 1 tsp Basque Bitters plus 2 tsp bar syrup plus 1/2 oz vodka
A cocktail flavoring patterned after the original Abbott's Aromatic Bitters, which first appeared in the 1860s and was later used in drinking establishments along the traditional Cocktail Route of 1890s San Francisco, including the Reception Saloon, the Hoffman Saloon and Duncan Nichol's Bank Exchange. Use Reception Bitters to prepare vintage cocktails such as the Swan, the Harvest Moon, the Martinez, and, of course, the original Manhattan.
ALPINE HERB BITTERS
A cocktail flavoring patterned after the original Alpine Herb Bitters, which was produced in San Francisco and Virginia City by Thomas Taylor & Co. from 1888 to the end of the 19th century. This in turn was based on various European bitters of the time which were prepared from herbs indigenous to the Italian Alps. A unique cocktail ingredient for use wherever an herbal amaro note is desired. Use to prepare the Nevada Cocktail, and for an award-winning effect try a dash in a Manhattan.
A cocktail flavoring patterned after Stoughton Bitters, which originated in London in the 1700s, later becoming prevalent throughout the American colonies. During the 1800s variations of the original bitters were to be found throughout the American West, including the saloons of San Francisco's Barbary Coast. Use to make the San Francisco Cocktail, the Horsecar, and the Stone Fence.
YERBA BUENA BITTERS
A cocktail flavoring with a profile similar to that of the original Yerba Buena Bitters, which was produced in San Francisco from 1870 to 1920. It was prepared from an herb of the mint family which grew in abundance around the Bay Area, and which the mission fathers named yerba buena. A great "secret" addition to classic cocktails like the Bostonian, Cooperstown, Dinah, Harry's Cocktail and the Tipperary, as well as juleps and mojitos.
A cocktail flavoring patterned after the "Balsam of Herbs" created in 1786 by pharmacist Abraham Kunzes in Riga, Latvia. It is still made today, as Riga Black Balsam. Our Latvian Balsamic Bitters is concentrated, unsweetened, more readily available. Its complex herbal character is heavy and balsamic, with hints of berry. Use to prepare European style cocktails, such as the Riga Cocktail, the Black Cranberry, the Midnight Ruby and the Sugar Black.
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