Miracle Mile Bitters Co.

06/18/2025

BACK IN BLIGHTY! My first restock in the UK since BREXIT bollixed everything up has landed on the shelves of Shake Sound in Shoreditch. 133 Curtain Rd, London EC2A 3BX . Pop on in for a bottle, or the whole set! Their online shop isn’t up yet, but if you can’t make there they are happy to hear from you and arrange delivery.

08/05/2024

The Gingerbread Bitters are back! Those of you who were among my earlier customers may remember that one of my first varieties was the Gingerbread Bitters. Unfortunately, outside of a limited Christmas release a couple of years ago, I discontinued them due to production issues. The original recipe contained molasses and maple syrup, which made them nearly impossible to produce in large quantities. Even a small batch could take days to filter, and the angel’s share was pretty steep due to how often I needed to change filters. Over the years I experimented with different techniques to speed up production and increase yield, but to no avail. However, a couple of weeks I had a Eureka moment and thought about replacing the molasses with Blackstrap Rum. That way, I get all of the molasses flavor, without ending up with having to clarify and filter something with the viscosity of the La Brea Tar Pits. And I think they’re even better than before. The rum bring a bit of that rum funk to the party, and the spices shine a bit more. I already have another batch in production, they should be ready to ship later this week, as soon as my label order arrives.

06/08/2022

The Candy Cap Bitters are back for a limited(ish) time.
These are an aromatic bitters made with Candy Cap Mushrooms, which are a wild harvested variety from the Pacific Northwest which smell like maple syrup. I haven't made them for a few years because the weather up there wasn't cooperative during their growing season, and they were prohibitively expensive, if I could even find them at all.
I particularly like these in cocktails that use Benedictine, such as the Monte Carlo, or in a Bourbon based Fancy Free.

06/07/2022

New juice! The Walnut Bitters will start rolling out to retailers later this week.
Before I started making bitters, I played around with making Nocino with green walnuts I harvested from a tree in my old neighborhood (Nick, my favorite bartender at Campanile, gave me the tip). Over the years I tweaked the recipe to make it more like an Amaro, and a couple of years ago I had the idea to further tweak that recipe into bitters.
These will be a limited annual release; the green walnuts that I use have a very short window of availability in early summer. I expect to get started on the next batch in 2-3 weeks.
And while P***y Galore decided to crawl into the light box as I was taking the product photos, I regret to inform you than an adorable fluffy kitten does NOT come as a free gift with purchase.

04/27/2022

New juice alert! My first retail exclusive, the Umami Mart Bitters. My line has been part of Kayoko and Yoko's shop since the beginning, and a few years ago they approached with the idea of making them a bespoke bitters. I tinkered with it off and on, and finally nailed it a couple of months ago. These bitters contain Red Miso, Persimmon, Citrus, Burdock Root, assorted Herbs, and Kokuto Sugar (the best thing to come out of Okinawa since Awamori and Mr. Miyagi). My intent was to only use ingredients that are native to, or grown in Japan, but I did allow myself a soupçon of Cinchona Bark since it pairs so well with citrus.

09/10/2021

Come check out my other gig, The Drunkard's Almanac. It's like a boozy year round advent calendar!
https://drunkardsalmanac.com
IG:

05/01/2020

Every year, my favorite day on the booze calendar is Art Beyond The Glass, which celebrates our industry’s talents beyond making tasty drinks. Sadly, this year’s in person event is canceled on account of Covid19, but this coming Sunday 5/3 there will be a Sipping At Home telethon on Facebook Live and Twitch, FAQ at this link: http://abtg.squarespace.com/sipping-at-home-faqs

I’ve been a sponsor since the first year, and one of the highlights for me has been offering a silent auction basket of not for retail exclusives. I wasn’t going to let that go by this year, so there will be an online auction the day of the event! Start at the link I posted above to order your take home drink kits, and come back on Sunday for the telethon and the auction link!

You may be the lucky winner of…

Charoset Bitters (The Chosen Bitters!): A friends and family special that I occasionally make for Passover, the original formula started with a base of apples, walnuts, and honey, and in this batch I’ve improved it with the addition of Kedem grape juice, and an ultrasound matzoh tincture.

CocoPandanCelery Bitters: Yet another variation on the Celery/Coconut bitters, with the addition of fresh Pandan Leaf. An obvious choice for Tiki drinks, but also delicious on a Sherry Cobbler, and surprisingly good with Bourbon or a sherry cask finished Scotch.

Everything Bagel! Yes, you read that correctly - this is an ultrasound infusion of Everything Bagel spices along with a freshly toasted everything bagel from Maury’s. Try them in a Martini with a lox schmear stuffed olive.

ImPeachMint Bitters: A very limited retail release made to coincide with House hearings. All sold out at retail, this is one of the few remaining bottles that I have.

Snap Pea Bitters: Dispensing Springtime by the dash, made with a base of an ultrasound infusion of peak of season snap peas. An obvious match for a Gibson, but also delicious in a Southside.

Truckle Drops: Did you know that the very British word for those little wheels of cheese is a Truckle? Well, until recently neither did I, but I made bitters with them. These were made exclusively for Eveleigh for a Black Cow Vodka drink special, where I ultrasounded their delicious cheddar into the base for my Celery Bitters recipe. Fantastic in a Martini or Gibson.

Walnut Bitters: Preview of a forthcoming retail product, these are made with green walnuts in the style of Nocino, with lots of warm baking spices and bitter herbs in the style of an Amaro.

10/05/2019

A few months ago I was asked if I could Peach and Mint Bitters. No, not yet - when I do make Peach Bitters I find that only the freshly dried summer peaches work, and they weren’t available then. By the time the peaches were ready the bitters were no longer needed for that menu, but I still wanted to make them because A) this name is too good to pass up, and B) we can all really fu***ng use a drink right now.

Coming to Barkeeper beginning of next week, more retailers soon.

09/19/2019

The green walnuts have given their all, so now it’s time to strain them out and add the botanicals. Walnut Bitters coming soon(ish), I’m planning to release them in November as a holiday special.

06/16/2018

Putting together this year’s auction basket of one offs and R&D exclusives for Art Beyond the Glass, and here’s what’s in the mix so far:

Fat Elvis Bitters
I had to do it: Banana Bitters fat washed with bacon and peanut butter, perfect for a Hunka Hunka Burning Rum. No plans to go to market with these, but may be a one off menu special somewhere.

Sherry Cask Aged Forbidden Bitters
I sacrificed a perfectly good bottle of Oloroso Sherry to season a small cask, then used to barrel age a batch of Forbidden. Done as a test for next year’s Barrel Aged Forbidden release.

Rum Raisin Bitters
Pretty self explanatory from the name - Golden Delicious and Flame Raisins in an aromatic spice base and a bit of Smith & Cross rum.

Tickets for ABTG: https://www.eventbrite.com/e/art-beyond-the-glass-vii-tickets-46043354914

05/27/2018

Early bird tickets on sale now for Art Beyond the Glass VII, June 24th at Los Globos. Far and away my favorite event of the year.

Now in its seventh year, Art Beyond the Glass is L.A.'s premier cocktail culture festival, featuring more than 100 top bartenders making cocktails and showcasing their artistry, from painting and sculpture to photography, live music and more! ABTG VII is taking place at Los Globos, the landmark nigh...