Imparting a warm, aromatic and subtly sweet depth - rather than an overt vanilla flavour - vanilla bitters has become one of Bob’s most popular products. Today, it remains one of the most valuable spices globally due to the labour intensive process required to cultivate its pods. Its popularity, however, is undiminished. Andreas Tsanos used this bitter in a World Class UK Final 2009 Gin Competition.

Naturally distinctive perfume of Tahitian vanilla pods with subtle fragrant hints of cacao and bitter chocolate finish.

Perfectly suited to whisky and rum, Bob’s Vanilla Bitters adds a subtle sweetness that beautifully balances sours. It lends itself to coffee based liqueurs, injects depth in tropical cocktails and brings a comforting embrace to winter serves.

Alcohol free creations also benefit from its luxurious depth. A Berry Spritz or a vanilla inspired, alcohol free Old Fashioned becomes more rounded and decadent with just a few drops.

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.