B18 Catalog 2023

CATALOG 2023

BITTERS

Bergamot bitter is made by infusing the fresh, fragrant flower in grain alcohol to make a pungent tincture with the intoxicating aroma reminiscent of Earl Grey tea.

BERGAMOT

Add a few dashes to a neat bourbon, Campari on the rocks, or an Irish Mist cocktail. Boost the flavour of sweet iced tea. Use it in ice cream or sorbet or to flavour whipped cream for cream puffs.

BITTER

162732—100 ml 162748—30 ml

Cherry Gentian bitter is made by infusing ripe, tart cherries and bitter gentian root in grain alcohol to make a pungent tincture with a herbaceous, tart aroma.

Add a few dashes to white sangria, a champagne cocktail, or coke on ice. It's delicious in a cherry sauce for ham or pork and in vinaigrettes. Use it to flavour ice cream or whipped cream for a Black Forest Cake.

02

CHERRY GENTIAN BITTER

162736—100 ml 162749—30 ml

NEGRONI with bergamot bitter • 1 oz Oak aged gin • 0.75 oz Red bitter liqueur • 0.75 oz Dry vermouth • 0.25 oz Bergamot B18 bitter Stir all ingredients with ice and strain into ice-filled glass. Garnish with a lemon leaf or an orange slice.

BITTERS

Elderflower bitter is made by infusing the fresh, fragrant early summer flower in grain alcohol to make a pungent tincture with an intoxicating aroma.

ELDERFLOWER

Add a few dashes to vodka on the rocks, or a gin and strawberry cocktail. Turn sparkling water into something special with a sprig of rosemary to garnish.

Use it in ice cream or sorbet or add it to whipping cream to serve with ripe berries.

BITTER

162730—100 ml 162750—30 ml

Orange & Juniper bitter is made by infusing orange peel and fresh juniper berries in grain alcohol to make a pungent tincture with a woodsy, citrus aroma.

Add a few dashes to vodka on the rocks, or in tonic water with a twist of orange peel. It's delicious in an orange sauce for duck or goose. Use it to flavour whipped cream to top petit pots de creme.

04

ORANGE AND JUNIPER BITTER

162735—100 ml 162747—30 ml

OLD-FASHIONED with orange and juniper bitter • 1 sugar cube or 1/2 tsp of sugar • 3 dashes of Orange and Juniper B18 bitter • splash of Club Soda • large peel of orange zest • 2 oz Rye In a short glass add the sugar, the bitters and a splash of soda. Use a spoon to crush up the sugar until it is dissolved. Squeeze the orange peel, run it around the rim of the glass and mix it with the bitters and sugar. Add ice and rye and stir.

BITTERS

Cucumber bitters is made by infusing garden-fresh cucumber in grain alcohol to make a pungent tincture with a cooling vegetal aroma.

CUCUMBER

For summer refreshment, add a few dashes to a gin and tonic, Pimms Cup, or still water along with fresh mint leaves. A delicious addition to cold cucumber and yogurt soup, gazpacho, or a savoury sorbet.

BITTER

162731—100 ml 162746—30 ml

Dark Cocoa bitter is made by infusing roasted cocoa beans in grain alcohol with spices to make a tincture with the deep, warm chocolate and spice flavour.

Add a few dashes to a Manhattan, an after-dinner brandy, or to a cola float garnished with a maraschino cherry. It's also delicious in hot chocolate or mocha. Use it to flavour ice cream, sorbet, or a chocolate sauce.

06

DARK CACAO BITTER

162733—100 ml 162744—30 ml

EXPRESSO MARTINI with chocolate bitter • 13.5 oz vodka • 0.6 oz Coffee Liqueur • 0.84 fl oz Chocolate B18 bitter • 1 tbsp syrup • 3 coffee beans for garnish Shake everything with ice on a cocktail shaker, and pour into a pre-chilled cocktail glass.

BITTERS

Vanilla & Fig bitter is made by infusing Black Mission figs and fresh vanilla bean in grain alcohol to make a pungent tincture with a fruity, floral aroma.

VANILLA AND FIG

Add a few dashes to bourbon on the rocks, an Old Fashioned, or in ginger ale or coke. It's delicious in fruity sauces for grilled pork or in vinaigrettes. Use it to flavour ice cream, or a custard sauce for bread pudding.

BITTER

162734—100 ml 162745—30 ml

Chai bitter is made by infusing a blend of spices including cinnamon, cardamom, cloves, and peppercorns in grain alcohol to make a pungent tincture with a spicy, exotic aroma.

Add a few dashes to dark rum on ice, an iced tea, or milk with sugar. It's delicious in chutneys and vinaigrettes.

Use it to flavour ice cream, sorbet, or panna cotta.

08

CHAI

BITTER 162737—100 ml 162743—30 ml

CHAI DARK ‘N STORMY with chai bitter • 2 oz Dark Rum • 3 oz Ginger Beer • 3 drops Chai B18 Bitter • lime piece for garnish Fill a glass with ice, add dark rum, ginger beer, and chai bitter and stir.

Garnish with a lime.

BITTERS

CINNAMON BITTER

162738—100 ml 162751—30 ml

Cinnamon bitter is made with premium ingredients and combines the flavours of cinnamon, cloves, cherry, and figs to evelate your favourite cocktail or dessert.

Use it to make a cinnamon old fashioned - a new autumn-inspired take on a classic drink, or a refreshing and sweet batch of cinnamon ice cream.

10

PEACHY BOURBON with cinnamon bitter • 6 oz Peach Schnapps • 2 oz Bourbon • 2 tbsp lemon juice • 1 tbsp Cinnamon B18 bitter • mint for garnish Fill cocktail shaker half full with ice, add peaches schnapps, bourbon, lemon juice, and cinnamon bitter.

Shake until mixed, strain into 4 ice filled glasses. Garnish each with a mint leaf.

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