0
 

Ingredients, gifts & recipes for cocktail lovers

learn more

 
moscow mule with drops.jpeg

A new way to experience flavor

Our entire careers as Chefs, Bartenders and Sommeliers revolved around one fact: 90% of flavor comes from aroma.   So we did three things: We traveled the world to find the most flavorful, aromatic ingredients.  We learned how to extract their pure essence without damaging their delicate nuances and finally, we blended them using the techniques of master perfumers to create an entirely new line of cocktail ingredients.  Add a couple drops of Elixir to give your drink depth & complexity and garnish it with a mist of Cocktail Aromatics to make it ethereal.

FLAVOR ELIXIRS:

THE PURE ESSENCE OF FLAVOR.  IN A SINGLE DROP.

Flavor Elixirs are not bitters.  They are not extracts. They are not spices. They are something far more exciting and pure.  Every ingredient is carefully sourced from the finest botanicals in the world and hand blended in small batches to preserve their delicate aromatics.

 

 "I PUT 2-3 DROPS OF FLAVOR ELIXIR IN EVERY DRINK"

Shop Now

109_BackToBlack2016_Color_AdamFrehmPhotography_2686 copy.jpg

AROMATIC MISTS:

SCIENTIFICALLY DESIGNED TO BE THE PURE EXPRESSION OF FLAVOR

Our sense of smell is our oldest sense.  It is the only sense directly linked to the memory and emotion portion of our brains.  It also accounts for 90% of flavor.  When we eat a freshly peeled orange or a smokey, savory steak we are experiencing taste, texture and aroma.  Our Aromatic Mists are designed to heighten the sense of aroma and in turn, increase pleasure in a surprisingly powerful way.  A mist or two on a finished cocktail is all you need to turn a good cocktail into an extraordinary one.

"Aromatic mists are like putting my drinks on steroids"

Shop Now

 
spraying cocktail 2. b&w.jpg

"This might literally change the way we drink."

— Cindy Augustine, Liquor.com

Want to hear what the most influential food & drink writers in the country are saying about us?  Check out our most recent PRESS.