Bob’s Chocolate Bitters imparts an indulgent dark chocolate profile with roasted malt and mocha espresso notes, adding richness to bar and kitchen recipes. Bob’s Chocolate Bitters was initially developed to support the launch of Glenmorangie’s Signet Whisky “Velvet Explosion”. 

Bittersweet dark chocolate with subtle notes of Continental roast coffee and malt, finishing with a dry cocoa bitterness. 

Enjoy in a Right Hand, Manhattan, or Black Russian. For non-alcoholic options, stir into iced coffee, cola, or a milkshake for an aromatic burst.

About Bob's Bitters:

Bob’s Bitters began when Bob Petrie was approached by Guiliano Morandin of the newly refurbished Dorchester Bar to create a range of bitters for the overhauled menu. Guilliano's idea was to create “The Gin Experience”, serving gin with a selection of bespoke bitters. Being the Head Pasty Chef of a Michelin starred restaurant at the time, Bob approached the task from a culinary perspective rather than following the traditional method of blending bitters from numerous botanicals. This meant making bitters featuring individual botanicals, thus giving greater control of the resulting flavour profile when crafting a drink. The resulting bitters were so well received that Bob was able to start making bitters full time, with his range being called for in the best bars in the world.