Bob uses toasted coriander seeds and fresh coriander leaves to create a distinctive flavour profile. The gentle warmth and light green, herbaceous undertones of the leaves are rounded by the subtle earthiness and slightly toasted, bittersweet finish of the seeds. As a key botanical in London Dry gin, coriander helps lighten juniper’s heavier, pine forward character. Its floral notes bind citrus and earthy botanicals, amplifying the flavour profile of a Paloma or Margarita and adding herbal character to a Tom Collins.

Fresh lemon zest flavour with warm nutty undertones. The spice comes through sharply with a slight hint of sweetness with a bitter caramel finish. 

Enjoy in a: Pisco Sour, Paloma, Margarita, Tom Collins or Virgin Bloody Mary. 

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.