Bitters already existed 250 years ago, but stomach bitters were the prevailing style and primarily meant for medicinal use. Early bartenders added bitters to their cocktails to improve the taste of these mixed drinks. After prohibition almost all bitters vanished from the market but were rediscovered at the end of the 20th century with modern interpretations of classic style bitters like celery, which had existed in the 19th century. Stephan Berg & Alexander Hauck started producing cocktail bitters in 2006. Berg & Hauck sticks to the classic method of producing bitters by macerating roots, seeds, barks, fruits, herbs and plants in an alcohol base. All ingredients are 100% natural to guarantee the best quality and taste. The Celery Bitters are very exotic and enrich cocktails with unusual flavors of celery, lemongrass and ginger. They’re ideal for Corpse-Reviver style cocktails like the Bloody Mary, but also go well with all kinds of clear sprits, like Gin, Vodka, Blanco Tequila and Light Rum. Furthermore they’re a great addition to soups and salads.
