Fruit-Infused Cocktail Bitters
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Don't be bitter.
Here's a gift that will thrill any home bar enthusiast: Cecil & Merl bitters are produced by hand in small batches using only raw, natural ingredients and were created in collaboration with acclaimed, Brooklyn-based mixologist Justin Lane Briggs and restaurateur Deborah Williamson.
The cherry bitters have a delicate balance of bright, sour cherry notes, soft vanilla tones and a pleasantly bitter finish. They can be used alongside almost any spirit, including blended scotch, bourbon, aged tequila and aged rum.
The apricot bitters are mellow and round up front with bold, sun-ripened apricot tones, a hint of cinnamon and rosemary warmth, and a clean, bitter finish. The flavor works well with aged rum, gin, and genever, and especially bourbon.
The cucumber bitters have a recognizable crisp note of cucumber that tastes delicious with celery cocktails and fresh summer tequila- or gin-based drinks.
Photography by Rocky Luten and James Ransom
Details & Materials -
Brooklyn, New York
Cherry: alcohol, water, cherries, herbs; Apricot: alcohol, water, apricots, herbs; Cucumber: alcohol, water, cucumber, herbs.Cucumber: alcohol, water, cucumber, herbs.
Care & Notes -
Contains alcohol, non-potable, to be used as flavoring.
Meet the Maker
Cecil & Merl launched in 2012, named for the founder Deborah's grandfather Merl and the founder Bryan's great-uncle Cecil -- both sweet-loving gentlemen who were dear to their hearts -- to sell cheesecakes from their Brooklyn restaurant james. Since then they've added a line of bitters and tote bags that celebrate the simple beauty and design that they love.View Full Profile
Our Tips & Stories
How we'd use this beauty in our own homes.
From cleansing teas to boozy toddies.
And also, it's Friday.
Good news: It's a lot less stressful than we thought.