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Cocktailpunk Pastiche Cocktail Bitters 2oz

Cocktailpunk Pastiche Cocktail Bitters 2oz

Regular price $9.99

100 Proof (ABV 50%) 

Every culture has one: an anise-flavored spirit like Absinthe, Pastis, Sambuca, or Ouzo. Such spirits are widely used in cocktails and tiki drinks... a wash here, a barspoon there, and the result is often a subtle, mysterious accent. Pastiche provides the same results in just a few squeezes, with layered anise, fennel, and licorice flavors. We don't suggest you fake a Sazerac with it, but you get the idea. 2.0 oz., 50% A.B.V.

Cocktailpunk cocktail bitters are handmade in very small batches in Boulder, Colorado. Our bitters do not include any sugar, caramel, or added sweetener of any kind, nor is there any coloring, artificial or otherwise. We believe that bitters should be just that, bitter, and ours do not add any confusing sweetness. A great cocktail incorporates spirits with sweet, sour, and bitter components to achieve a harmonious balance, and Cocktailpunk bitters are designed do their part with great accuracy.

All our bitters are fabulous alone in cold sparkling water, and very useful for balancing often-too-sweet non-alcoholic cocktails.

Anise, fennel, and licorice flavors. 

Kentucky Corpse Reviver

Created or adapted by Cocktailpunk 

.75 Kentucky Straight Bourbon Whiskey
.75 Cocchi Americano
.75 Ferrand Dry Curaçao
.75 lemon juice
2 squeezes Cocktailpunk Pastiche Bitters

Shake and serve up in a chilled coupe.

A riff on the classic #2, substituting bourbon for gin; very rewarding!



Bill Zimmerman

1.5 oz Plymouth gin
1.5 oz Nardini Mandorla
.5 oz freshly squeezed lemon juice
.25 oz Crème de Violette
1 squeeze Cocktailpunk Pastiche Bitters

Shake and serve up in a chilled coupe.

Interesting riff on an Aviation. The almond and cherry notes in the Mandorla play beautifully with the Pastiche.



Courtesy of Mr. Chance Humphery, Hooked

1.5 oz Bulleit Rye
.25 oz Luxardo cherry liqueur
.5 oz Amaro Montenegro
Cocktailpunk Pistache Bitters
Flamed orange garnish

Stir and serve up in a chilled coupe with a flamed orange garnish.

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