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Non-Alcoholic Bitters & Flavor Enhancers

Bitters are measured in dashes and change a drink out of proportion to the amount used. Gentian, wormwood, citrus peel, cinchona and warm spice are the usual sources, and in a non-alcoholic drink they matter more than usual, because bitterness is the closest thing available to the structure alcohol provides.Conventional cocktail bitters are alcohol-based, at a strength that makes a couple of dashes negligible but not nothing. The bottles here are made without it, using glycerin or water to carry the extract instead.The flavor enhancers beside them do a related job: saline solutions, acid adjusters and smoke drops, each fixing a drink that is close but reads flat.

6

Mix & Match
  • Any 2 5% off
  • Any 6 7% off
  • Any 24 10% off
Any mix of drinks, from any brand.Counted by listing, however many bottles each holds. Works across the whole shop, sale items included, and only the highest tier counts. The discount applies automatically at checkout.

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Frequently Asked Questions
Are cocktail bitters alcohol-free?

Traditional ones are not. Most are extracts held in high-proof alcohol, and while two dashes contribute very little to a finished drink, it is not zero. The bitters on this page are made without alcohol, carrying the same botanical extracts in glycerin or water.

Why do bitters matter more in a non-alcoholic drink?

Because bitterness is the nearest substitute for what alcohol gives a cocktail. Alcohol adds length, a dry finish and a sense of structure, and without it a drink can read sweet and short. A few dashes of bitters restore the finish more reliably than adding more of anything else.

What does a saline solution do to a drink?

A few drops sharpen fruit and suppress bitterness that has gone too far, the same way a pinch of salt works in cooking. It is most useful in citrus-led drinks that taste flat despite the proportions being right. Add it a drop at a time, since it is easy to overshoot.

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