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Bob's Bitters

Bob Petrie was a pastry chef in a Michelin-star restaurant who had never made bitters before. But then the legendary Giuliano Morandin, bar manager of the Dorchester Hotel, stepped in. He asked Petrie to help him with a Gin & Tonic experience where guests enjoyed a gin of their choice, a tonic of their choice, and bitters of their choice. At this point in time, only a handful of gins were available and you’d be hard-pressed to find more than one kind of tonic, let alone multiple niche single botanical bitters.

Morandin was impressed with what Petrie made and spent months convincing Petrie that the bitters would be popular. He convinced him that single botanical bitters would change things behind the bar, not only because they were new and unusual, but because they had a key practical edge. If a bartender was making a complex bitter and something went wrong, they couldn’t identify where it was going wrong. Not only that but if enough single flavours were created, a bartender would be able to mix and match and make their own complex bitters.

A hard sell initially, but Bob’s Bitters has flourished since and we’re sure glad they did. All your bitters needs lie below.

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