Orange Bitters are the secret ingredient behind half the great cocktails of the last 150 years — and most home bars don't have any. We blend dried orange peels, bitter orange, gentian root, and other herbs and spices into a small-batch bitters that adds bright citrus aromatics and a slight bitter edge to whatever you stir it into. A few dashes is all you need. Use it in old fashioneds (especially Wisconsin-style ones), Manhattans for a citrus twist, martinis (try a few dashes in a gin martini — it's a revelation), or any cocktail that calls for "orange bitters." Add a dash to plain sparkling water and you've made a sophisticated zero-proof aperitif. Stir a dash or two into champagne for a brunch upgrade. Tasting Notes: bright orange peel, bittersweet bitter orange, soft gentian bitterness, herbal complexity The Short Version: A small-batch orange bitters made with dried orange peel, bitter orange, gentian root, and complementary botanicals — the citrus aromatic backbone classic cocktails were built around. Ingredients: Alcohol, orange peel, bitter orange, gentian, and other herbs and spices. 40% ABV (80 proof). 3.4 oz (100mL) per bottle. Perfect For: Cocktail enthusiasts building a home bar, classic cocktail purists, Manhattan and martini drinkers, mocktail makers, and anyone who's wondered why "orange bitters" shows up on so many cocktail recipes. Best Enjoyed In: Gin martinis (a few dashes), old fashioneds (a dash or two alongside aromatic bitters for citrus complexity), Manhattans, Sazeracs, champagne (a dash), or a dash in sparkling water for a bitter-orange spritz. The Portland Syrups Promise: Ethically sourced, carefully brewed, and bottled in glass jars right here in SE Portland, Oregon. Frequently Asked Questions Q: How long do bitters last? A: Effectively indefinitely. Because bitters are 40% alcohol (80 proof), they're naturally self-preserving and don't need refrigeration. A bottle can sit on your bar shelf for years without spoiling. The aromatics may slowly fade over time, but the bitters remain usable well past any "best by" date. Most home bar owners use a bottle of bitters for years. Q: How do I use bitters? A: A few dashes at a time, never by the ounce. Bitters are concentrated flavor extracts meant to add depth and aromatic complexity, not bulk flavor or alcohol. Most cocktail recipes call for 1–3 dashes (a "dash" is a quick shake from the dasher bottle — roughly 1/8 teaspoon). They balance sweetness, add citrus or herbal notes, and create the "nose" of a finished cocktail. Try a dash in plain sparkling water if you've never had bitters straight — you'll quickly understand why classic cocktails use them. Q: What's the difference between Orange Bitters and Aromatic Bitters? A: Different aromatic profiles for different cocktails. Orange Bitters lead with citrus — orange peel, bitter orange, with gentian for bitterness — and are the classic call for gin martinis, Wisconsin old fashioneds, and citrus-leaning cocktails. Aromatic Bitters lead with warm spices — cinchona, chamomile, cardamom — and are the call for traditional old fashioneds, Manhattans, Sazeracs, and most cocktails that just say "bitters" in the recipe. Most serious home bars have both.
