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hand crafted established 2005
Bob’s Approach
Bob’s Bitters is a truly artisanal product. Bob hand-makes, bottles, labels and distributes his bitters all from his bespoke unit in Essex.
Bob Petrie was Head Pastry Chef at various high-end, Michelin Starred restaurants in London when he was approached by legendary Bar Manager Guiliano Morandin to create a selection of bespoke bitters.
Their idea was to create a small range of bitters to mirror the varied flavour profile of gin’s botanical ingredients including cardamon, ginger and grapefruit.
The resulting bitters were so well-received by the bar industry that Bob went a step further, creating a suite of single-ingredient bitters to be used to heighten a specific note within a cocktail. The process was a genuine labour of love, with Bob spending five years painstakingly recreating a long-lost Abbotts Bitters recipe from the 19th century with the help of Jake Burger of the renowned Portobello Star.
From grapefruit to chocolate, ginger to peppermint, Bob uses the finest ingredients steeped in alcohol, to create a collection of small-batch bitters that embody the purest flavour profiles.
The exact recipes are naturally a closely guarded secret…
…but, in essence, Bob’s Bitters are made by steeping the specific-flavour ingredients (cardamom, ginger, chocolate etc) in locally sourced alcohol. This process takes around five weeks for the single-ingredient bitters and up to six months for Abbotts Bitters, which are matured in American White Oak charred barrels during this period.
Bob makes relatively small batches of his all-natural bitters.
To develop his unique production process, he commissioned a completely bespoke filtration unit and hydraulic press with which to furnish his bitters kitchen.
Bob’s charming vintage-style pipette bottles deliver a perfect dosage every time.
Initially created by the enigmatic Bob for the Dorchester Bar, this much sought-after range can be seen in the top flight of professional bars.
The Independent