Shoots & Roots' Rachel Meyer with Kevin Denton, Bar Director of Alder 

                   Shoots & Roots' Rachel Meyer with Kevin Denton, Bar Director of Alder 

Uses

Our bitters can be used in countless ways. Below are some versatile basic recipes for all of our bitters followed by customized recipes for specific blends crafted by ourselves, collaborating mixologists, friends and bitters consumers. Write to shootsandrootsbitters@gmail.com to share your experiments and recipes (credit will be attributed).  

 

Basic USES

Bitters & Soda

  • 2-3 Dropperfuls of any Shoots & Roots Bitters

  • 4 oz Sparkling Water

  • Optional: 2 oz Fresh Juice 

  • Optional: Sweetner to Taste (Maple Syrup, Honey, Sugar Syrup, Agave or Stevia)

BITTERS FERMENTED FIZZ (SHRUB)

  • 2-3 Dropperfuls of any Shoots & Roots Bitters

  • 2 oz Sparkling Water

  • 2 oz Apple Cider Vinegar or other Vinegar (Sherry Vinegar, Red Wine Vinegar etc.)

  • Optional: Sweetner to Taste (Maple Syrup, Honey, Sugar Syrup, Agave or Stevia)

BITTERS & TEA

  • 2-3 Dropperfuls of any Shoots & Roots Bitters

  • 1 cup hot or iced tea or herbal tisane

  • Optional: Sweetner to Taste (Maple Syrup, Honey, Sugar Syrup, Agave or Stevia)

BITTERS & COCONUT WATER

  • 2-3 Dropperfuls of any Shoots & Roots Bitters

  • 1 cup Coconut Water

BITTERS & JUICE

  • 2-3 Dropperfuls of any Shoots & Roots Bitters

  • 1 cup Freshly Squeezed Juice

bitters & GIN

  • 2-3 Dropperfuls of any Shoots & Roots Bitters

  • 2 oz Gin 

  • Optional: Sweetner to Taste (Ex: 1/4 oz Maple Syrup, Honey, Sugar Syrup, Agave or Stevia)

  • Optional: 2 oz Fresh Juice 

BITTERS & WHISKEY

  • 2-3 Dropperfuls of any Shoots & Roots Bitters

  • 2 oz Whiskey  

  • Optional: Sweetner to Taste (Ex: 1/4 oz Maple Syrup, Honey, Sugar Syrup, Agave or Stevia)

 

CRAFT RECIPES

Andean amargo bitters

windfall (designed by mixologist rick visser of open range)

•  3 dashes Andean Amargo Bitters

•  2 oz ginger infused rum

•  3/4 oz mango black tea syrup

•  1/2 oz lime juice

 

Black Bear Bitters

Bearomatics

•  2 Dropperfuls Black Bear Bitters

• 1 oz Linie Acquavit

•  1/2 oz Cocchi Americano

•  1/2 oz Strega

•  1/2 oz Salers

•  1/2 oz Vita Coco Pineapple

• 2 Dashes lemon peel oil

 

Chai Jolokia 

Don't Steal My Dave's (Designed by Rachel Meyer from S&R Bitters)

• 1 oz Ginger juice (we use GingerPeople Ginger Soother)

•  1 oz Art in the Age Snap

•  2 oz Cider (we use Civil War Cider from PA, 12%abv)

•  1 oz Applejack

•  2 Dashes Shoots and Roots Chai Jolokia Bitters

•  Sprinkle chili powder to taste (we use Deadly Dash Scorpion Pepper)

Rickey Feynman* (Designed by Mitch Harris of Paradise Bar)

• Chai Jolokia bitters

• Gin and soda water

• Elderflower liqueur

• Blackberry syrup

• Lemon sour + lime wedges

Spice Route Chai-tini

• Chai Jolokia bitters

• Iced Darjeeling black tea

• Sparkling water or gin

• Honey

The Chai-nar Scorched Earth

• 1 oz cynar 

• 1 oz mezcal

• 1/2 oz campari

• 1 dropper of Chai Jolokia bitters

 

Demon Flower Bitters

King of Carrot Flowers (Designed by Kevin Denton, Bar Director of Alder and WD~50)

• 2 oz Carrot juice

• 1 oz Tequila

• 0.5 oz Lime juice

• 0.5 oz Smoked maple syrup

• 3 dashes Demon Flower bitters or Hanging Gardens of Babylon bitters

• Shake, highball glass, ice

• Top with tonic

Bubbly Demon

• 2 oz Coconut water

• Sparkling water

• 3 dashes Demon Flower bitters

 

Hanging Gardens of Babylon

Eden (Designed by Rachel Meyer from SRB)

• 1/2 oz Art in the Age rhubarb tea liquor

• 1 oz Gin

• 3 oz Cider (we use Civil War Cider from PA, 12%abv)

• 2 oz Pomegranate juice (unsweetened)

• 2 Dashes Shoots & Roots Hanging Gardens of Babylon Bitters

• Rosemary garnish

 

Ki Japanese Arboreal

House of Panda (Designed by Kevin Denton, Bar Director of Alder and WD~50)

• 1.5 oz Manzanilla

• 1.5 oz Carpano Bianco

• 0.5 oz Mizu

• Top with soda and Ki Japanese Arboreal bitters

Shochu Negroni

Ki Japanese Arboreal bitters

Shochu

Campari

Orange peel garnish

Chikugo Mikan (designed by Brian Matthys from The Gander)

• 2 oz Shochu (Brian uses Tsukushi Kuro)

• 1/2 oz Compass Box Orangerie

• 1/2oz Cocchi Americano

• 4 drops Shoots and Roots Ki Japanese Arboreal Bitters

 

Mexican Molcajete

Gordolobo 75 

• Champagne 2 oz

• Dry gin 1 oz

• Lime 1 wedge juiced

• Sugar 1 cube

• Mexican Molcajete bitters 3 dashes

Mt. Aso Cooler (designed by Brian Matthys from The Gander)

• 2 oz Shochu (Brian uses Kahutake Kinjo Shito)

•  1.5 oz Apple cider

•  Fresh mint leaves

•  2 dashes Shoots and Roots Mexican Molcajete Bitters

•  1 oz soda (added after shaking)

 

Mount Apo

Mount Apo Benediction

Mount Apo bitters

Lagundi tea

Dry soju

Honey syrup

Mount Apo Spritzer

Mount Apo bitters

Sparkling water

Cucumber juice

Spritz of lime, calamansi or dalandan

Limited Edition Tree Kisser Bitters

• Eastern Forest (Designed by Rachel Meyer from SRB)

• 1 oz Rye whiskey

• 2.5 oz Cider (we use Civil War Cider from PA, 12%abv)

• 1/2 oz Maple syrup (grade B preferred)

• 8 drops Shoots and Roots Limited Edition Tree Kisser Bitters