Condiments for Cocktails

“A cocktail cabinet without Angostura is like a kitchen without salt and pepper.”

Dark Chocolate, Bitter, Herbs.

Delicate Citrus, Subtle Vanilla, Herbs.

Grassy, Hops, Grapefruit.

Sharp, Piquant, Serrano Peppers.

The perfect olive for a dirty martini or bloody mary.

THE Cherry on top of whatever you want to put cherries in.

Vanilla, Oak, Candied Spice.

Fresh Squeezed Oranges, Tang, Orange Blossoms.

Herb Spice, Citrus, Bitter.

Spicy, Citrusy, Sweetly Floral.

Raw Cacao, Spices, Carob.

Floral, Herbal, Sweet.

Citrusy, Tart, Herbal.

Zesty, Bitter, Herby.

Anise, Citrus, Cinnamon.

Bold, Spicy Ginger.

Pomegranate, Cherry, Cane Sugar.

Sweet-Subtle Molasses, Velvety-Cane Sugar.

Creamy, Sweet, Almonds.

Tart, Sweet, Tropical.

Concentrated Pineapple, Tangy-Sweet, Tropical.

Rich Raspberry Essence, Candied Sweetness.