Bittermens Commonwealth Tonic Liqueur
Small batch bitters are making their mark on the cocktail scene. In cities like New York, Boston and San Francisco, cocktail enthusiasts and bartenders are rediscovering long lost recipes and coming up with new signature flavors which help create the palate of the New American Cocktail.
While living in San Francisco in early 2007, Avery and Janet Glasser used high proof spirit and a variety of herbs, peels and spices to create an extract of a traditional Mexican cooking sauce. This extract became the prototype recipe for the Xocolatl Mole Bitters.
The summer of 2010 marked a dramatic rebirth for Bittermens: winding down previous licensing agreements, striking new partnerships, developing new products and most importantly, leasing a commercial kitchen. All Bittermens products are now being made by hand at our New Orleans facility using primarily organic ingredients.
Bittermens also consults with bars and restaurants looking to develop signature in-house formulations.
Originally developed as the Bittermens house tonic, this liqueur makes a properly bitter, old-school tonic water when diluted with about 6-8 parts soda water. The maceration method used to produce it extracts a deeper bitterness and more floral quinine flavors than those characteristic to the new-style tonic waters on the market. The Commonwealth also works well to add a touch of bitterness and sourness to any number of cocktails.