Bitter Bastards Clove Bitters – 10 cl

Clove is wonderful stuff, whether you're adding it to some mulled wine or picking it out of a whisky's snazzy bouquet, we love this dark spice. How then, to get some of this magic into your cocktails? Simples. Bitter Bastards Clove Bitters.

Lovingly created using innovative rapid-maceration and centrifugal extraction techniques, those Bitter Bastards ensure they avoid over-'stewed' notes whilst also preserving all of the wonderful, desirable flavours. Win.

Country: England

ABV: 40%

It is an infusion of bittere herbs, aromatic plants and fruit in alcohol and water. The blend is a secret family recipe, originally created by Gaspare Campari in 1860 in Novara, Italy. It is versatile and fits in well with classic cocktails, without losing its strong and unique taste. It is perfect for the Negroni.

 MARTINI Fiero is made with a blend of white wines and botanicals including Spanish orange peel for a delicious and balanced bittersweet orange taste.

Storage: Once open, best kept refrigerated.

Preparation and Usage

Mix MARTINI Fiero 50/50 with sparkling tonic water and lots of ice for a thirst-quenching and refreshing drink for the modern aperitivo of today.    

Pere Kermann is an absinthe made with worm wood extract. It's a bright blue shooter. Sweet, spirituous and drying with notes of mint and anise.

A subtle combination of bitter orange skin from Haiti and sweet orange zest from the south of Spain. The addition of aromatic plants gives the characteristic touch specific to Marie Brizard Triple Sec.