This fruity number is the work of Kakuzo, and the Cherry Bitter takes a base of triple-distilled vodka, and blend its with ripe cherries, gentian and grapefruit. Definitely a contender for any bitter cocktail component, and we can't wait to see the Negronis made with this!
Heaps of cherry kicks things off, with a balanced bittersweet component and tart grapefruit peel.
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I like this as an aperitivo, but don't consider it a good swap-in for Campari. The problem element is the grapefruit: this is not your lightly bitter grapefruit as in gin botanicals but rather a pointed, pithy, astringent bitterness; think of chewing a mouthful of grapefruit peel. This works well as a balance against the cherry base, which is simple and sweet, which is why I like it as an aperitivo with soda or bubbly wine. But as an element in a classic cocktail, it dominates at the expense of all the other flavours. I like my bittersweets very bitter, and I love grapefruit, so I really do enjoy this, but it's not for everybody. Best used under the assumption that whatever you mix it with, your drink will mostly taste like Kakuzo Cherry Bitter. Big points for novelty in a crowded space, but demerits on versatility.
