Country of origin: Australia
Alcohol content: 22% ABV

An aperitif based on rhubarb, citrus and flowers. A gentle bitterness, predominantly from gentian and barberry, and a judicious use of sugar, creates a well balanced pre dinner drink.Its carmine colour comes from the rhubarb and blood orange in the recipe, but also from the cochineal bug.

‘Say it three times before dinner, what could go wrong’

About Beechworth Bitters Company:

 Amaro and cocktail bitters have always been an interest of Michael Ryan and the team at Beechworth Bitters, but it was an interest that was only ever based on consumption. A plan was made many years ago to produce their own cocktail bitters, however, life and work got in the way-being owners and operators of Provenance Restaurant in Beechworth. Multiple Lock Downs, while stressful at times, also gave us the opportunity they would normally never have to stop and re focus on projects that we had never got around to- cocktail bitters was one of these projects. From making cocktail bitters, amaro was a small, logical step (cocktail bitters are essentially a more linear, more intense version of amaro). Lockdown 2 was spent making alcoholic extractions of over 120 botanicals- citrus, fruit, herbs, leaves, bark, roots, spices- with many of the fruits used being from local producers. This was followed by many blending sessions. These sessions have led to the creation of multiple amari and cockail bitters.