These are full-bodied and robust bitters, with aromas of molasses, clove, sassafras and sarsaparilla as opposed to citrus. Bittercube uses two types of molasses in the recipe: Double A grade and a Blackstrap (hence the name). A base spirit of whisky is macerated with the molasses, Ceylon and Saigon cinnamons, sassafras, and sarsaparilla for four weeks to optimize color, flavor, and extract. These bitters make a perfect dash to add to traditional sours and other egg white cocktails because they lend aromatic complexity and a nice dark accent color.
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