are developed by working bartenders. Handcrafted in Los Angeles California using the highest quality botanicals and the finest spirits. Always all-natural, no additives or fillers. We take the finest ingredients sourced from the best local farmers, spice traders and distillers then macerate and extract over multiple months. Never rushed to market. They're better than good, they're Better Bitters.
This southern treat combines slow roasted pecans, baking spices & molasses to create a delightfully light yet complex flavor. Notes of cinnamon, vanilla & nutmeg with pecan overtones that have a hint of toffee sweetness. Pairs wonderfully with bourbons, tequila & dark rum but loves all barrel aged spirits.
These intriguing bitters provide a little heat without the fire & have notes ginger, anise, fennel & clove. This well rounded classic spice blend & the slight heat from the Szechuan Chilis make these bitters a perfect pair for mezcal, scotch, rye & the most delicious Bloody Marys.
These delightful bitters combine raw California almonds roasted to perfection with sarsaparilla, chicory & baking spices with vanilla to create a pleasantly light nutty flavor with caramel rootbeer overtones. Finished with a touch of maple syrup, these bitters taste fantastic with whiskey and brandy but really shine in rum or añejo tequila cocktails.
Hibiscus and Lemon Verbena combine to create a bright & floral palate with notes of orange, sage & rose. Rounded out with bitter herbs like wormwood these bitters pair beautifully with vodka, gin, pisco and agave spirits.
We emphasize localsustainable organic Southern Californiafarms when sourcing our fruits, vegetables, spices and herbs to ensure freshness and lessen our carbon foot print. When local sources aren't available we seek ingredients with the same integrity from the world over to bring you the flavors that make your creations pop!
Phil Gray - Founder
I started Better Cocktail Bitters because I wanted to share the flavors and recipes that attributed to my success. I'm always searching for new flavors and unique concoctions that will delight tastebuds and excite patrons. Maybe it's a mezcal neat with a few dashes of Szechuan Chili Bitters or a Gin Swizzle with a Hibiscus Verbena Bitters float. Whatever you fancy consider better bitters for your next cocktail creation, you'll be glad you did.
I was born and raised in a hospitality family in Delaware. I grew up working in bars, restaurants, hotels, bakeries, butcheries and cafes all over the Delmarva peninsula. Growing with each new challenge. After moving to Los Angeles I found myself working in fantastic bars like SoHo House, Laurel Tavern, Forman's Tavern and with The Whaling Club. Learning and growing with each new adventure. I now want to share some of my favorite cocktail flavorings with you so you may share them with your friends and family. Cheers!
Reduce, Reuse, Recycle
Working with our many wonderful local Los Angeles bars and restaurants to reduce waste. We collect, wash, sanitize and refill our bitters bottles whenever possible to lighten our environmental footprint.
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