Country of origin: UK Alcohol content: 33.5% Alcohol by Volume
This collaboration between Bob and Simon Difford is made with lavender and other (top secret) aromatic botanicals. Use 4 drops to lift a margarita, add complexity and extenuate agave character.
Aromatic bitters aren't classically added to the Daiquiri or Margarita, but Simon Difford of Difford's Guide thought both cocktails would benefit from their addition. So he persuaded Bob Petrie, the Bob behind Bob's Bitters, to especially formulate bitters to lift each cocktail. The results are delicious, made even more tasty by £1 from the sale of each bottle being donated to The Benevolent, a drinks industry charity.
Tasting Notes from Difford's Guide:
Aroma: Dried lavender, caramelised pineapple, Liquorice Allsorts and pine needles.
Taste: Bitter but not aggressively so and with a touch of balancing sweetness. Strong lavender, pineapple upside-down cake, liquorice root, spearmint, mace and crème caramel.
Aftertaste: Perfumed lavender again, fading with spearmint, cinnamon heat and bitter gentian root.
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.