Country of origin:   USA        Alcohol content: 50.00% Alcohol by Volume

The most difficult and precious bitters the WHR teams have made yet.

Pure, ripe prickly pear fruit with a rye and blue corn spirit maceration of creosote, thistle, gentian, salt, citrus, and other botanicals for various beverages and cocktails.

Harvested in early autumn for peak ripeness, sugar development, and deepest color. They carefully selected a small amount of pears from each cacti on a private ranch full of hundreds of acres of fruit, as to not take too much from the land. Just enough for a nano-batch of bitters so your cocktails will be tart, psychedelic pink, and remind you of the desert. 

Once harvested, the fruit was allowed to naturally ferment for one week before they added a stark maceration of Arizona thistle, creosote, whole lemon, sea salt, and gentian.


  • Prickly Pear Margarita: 1.5 oz mezcal or tequila, .75 oz citrus of choice (best: lemon/lime mixture, oro blanco grapefruit, or pink lemon), dash honey, three sleeves (4 mL/1 teaspoon) Prickly Pear Bitters

  • Keep. It. Simple. Smarty. These are precious and extremely limited, use these with critical thought.

  • Cold soda water: 1 dropper sleeve-full (~1.5 mL) of bitters per 2-4 ounces is a good starter point to dial in your particular palate

About Workhorse Rye:

Workhorse Rye was founded by Rob Easter & David Gordon in 2011 in a foggy backyard in the Mission. They are "gypsy distillers".

What? YES. Gypsies. That means they don't *own* a distillery. Rather they utilize other people's distilleries, but make the recipes and products themselves. 

Their whiskey comes from organic grains and gores into used barrels. These unique whiskeys form the base spirit for their bitters which make these bitters rather special indeed!




Brand Workhorse Rye
Shipping Weight 0.1900kg

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