4 Ways To Use Golden Bear Bitters

5 Mins

Made with California Native Plants, Golden Bear Bitters are the perfect herbal addition to your drink!

Old Fashioned (above)
Photo by Ryan Chard Smith Photography

2 oz Bourbon or Rye (or even Gin, Mezcal or Aged Rum!)
1 tsp Simple Syrup
1 tsp California Native Plant Bitters
Lemon Peel + Orange Peel

Add all ingredients except citrus peels to a mixing glass filled with ice. Stir for at least 30-45 seconds. This part is crucial to a proper old fashioned; ice needs to dilute to create a perfectly balanced flavor profile. Strain into a rocks glass or tumbler filled with ice (or, one large cube). Using a small serrated knife, remove a 1" piece of peel from lemon and orange; it should be stiff enough to provide some resistance. Twist each peel over drink to express oils, then rub around rim of glass. Tuck peels in between the inside of the glass and the ice and enjoy.

Amaro & Soda

3 oz Amaro ( Bruto Americano, Grand Poppy, Aperol, Amaro Angeleno, Don Ciccio & Figli, and Amaro Nonino are brands we like)
1 tsp Simple Syrup
1 tsp California Native Plant Bitters
4 oz Club Soda
1 Orange Wheel (slice)

Add all ingredients to a highball glass with ice and stir. Garnish with an orange slice. Amaro is a bitter liqueur made from bitter roots, spices, herbs, flowers and citrus. Amaro means bitter in Italian. If you would like to know more about Amari (plural for Amaro), we highly recommend Brad Thomas Parson's book, AMARO.

Iced Bitter Mint Tea

5-6 oz Mint Tea, Brewed and Chilled
.5 oz Simple Syrup
3 shakes California Native Plant Bitters

Take one big bunch of fresh mint or, 5 bags of dried mint tea and add to 48 oz. of hot water in a large heat resistant pitcher or 64 oz. ball jar. Let steep for 20-30 minutes. Remove fresh mint or tea bags and add syrup. Chill to a cold temperature either overnight on the counter or, in the fridge for a couple of hours. To serve, pour into a cup filled with ice. Top with bitters. Stir and enjoy! Don't like mint tea? Swap mint for sage, chamomile, lemon verbena, ginger or hibiscus. A blend of Hibiscus and Ginger tea with our California Bay Laurel syrup is our favorite combo on a hot summer day. This recipe can also be made with Iced Coffee!

California Daiquiri