Bittermens New Orleans Coffee Liqueur

Small batch bitters are making their mark on the cocktail scene. In cities like New York, Boston and San Francisco, cocktail enthusiasts and bartenders are rediscovering long lost recipes and coming up with new signature flavors which help create the palate of the New American Cocktail.

While living in San Francisco in early 2007, Avery and Janet Glasser used high proof spirit and a variety of herbs, peels and spices to create an extract of a traditional Mexican cooking sauce. This extract became the prototype recipe for the Xocolatl Mole Bitters.

The summer of 2010 marked a dramatic rebirth for Bittermens: winding down previous licensing agreements, striking new partnerships, developing new products and most importantly, leasing a commercial kitchen. All Bittermens products are now being made by hand at our New Orleans facility using primarily organic ingredients.

Bittermens also consults with bars and restaurants looking to develop signature in-house formulations.

We decided to make a coffee liqueur that really celebrates the natural bitterness of coffee beans and the New Orleans tradition of adding chicory into their roasts. We use over 40 lbs of coffee beans, custom roasted at Orleans Coffee Exchange, for every 50 gallon batch. It has so much coffee, a little bit of oil sticks to the neck of the bottle, making a unique “brulee” effect.