Scrappy's Bitters
Below you will find some of the press Scrappy’s has recently received.
“Our Scrappy’s bottle was recently featured on the cover of the “Bitters” book by Brad Thomas Parsons.”
“Primrose & Paddock recipe: This is one of those random inspirations, I was thinking of doing something with capatcha. While smelling the bottle, I wanted to mix it with something malty, so I mixed it with the genever. Originally I used a dry vermouth with the two, but a second tasting revealed that something different was needed. I amemded it to use Americano instead.”
“Working in small batches, he manages to create a unique depth of flavor for drinks and elixirs. At Scrappy’s, all citrus is zested by hand and Thomas makes his own caramel (for depth of flavor) from organic cane sugar. Since he started three years ago, Scrappy’s Bitters has blossomed into a national company with high demand for the product.”
Check us out on Grant Grill’s Smashing Pumpkin, as featured on The Food Network.
“Bitters are essential for creating balanced cocktails, and a few drops mixed with soda make for a refreshingly light (and lightly alcholic) drink.”
“Whatever recipe you choose, don’t be thrown off by esoteric-sounding ingredients in older ones. “Often times, an ingredient looks like something that doesn’t exist anymore, but in reality there’s another name for it, ” says Thomas. Prickly Ash berry, for instance, is just a highfalutin alias for Szechuan pepper. Membership in a coven isn’t required to find necessities like cinchona bark. A visit to an apothecary like Pike Place Market’s Tenzing Momo or Dandelion Botanical Company in Ballard should suffice. ”
“Seattle Bartender Miles Thomas’ new-to-market line of small batch bitters. Lavender and cardamon offerings shine.”
“Featured as a product to by at Specialty Shops for the Home Bartender.”
“Also in Seattle, bartender Miles Thomas has been making Scrappy’s Bitters since 2008. Thomas now sells styles ranging from a classic orange to lavender, chocolate and cardamom. While his emphasis is on bitters that feature a single flavor, each style requires the use of multiple ingredients such as grains of paradise, angelica root, horehound and mace. “Most of the time, one flavor has multiple components, so something like cardamom can taste like a couple of different things.”
“Tequila Marmalade Sour – $11 at Barrio – Blanco tequila (Corralejo preferred), lemon, Scrappy’s lavender bitters, orange marmalade and egg white.”
“Thomas is also the owner of Scrappy’s Bitters, which you can find at any legitimate booze parlor in Seattle, as well as at some specialty stores. Business is going so well that Thomas is getting ready to to a larger location – the third time he’s outrgrown his production facility in a year and a half. Scrappy’s new home will be on the canal somewhere in Fremont.”
“Created by Seattle bartender these bitters are the ‘liquid equivalent of biting into a stalk of celery.’ Great for a Bloody Mary.”
“Gomme Syrup. This sweetening agent, thickened with gum arabic, gives drinks a silky texture. Gomme syrup really hearkens back to the golden age of cocktails, in the 1890′s says Boehm. Unlike its cousin, simple syrup, making gomme from scratch is difficult to accomplish in a home kitchen. Try this version from Scrapp’s, a Seattle producer.”
“Miles Thomas, maker of Scrappy’s Bitters, had been bartending at top-notch Seattle Restaurants when, to distinguish his drinks from the competition, he began making his own infusions, liqueurs, and bitters.”
“From Seattle bartender Miles Thomas: the liquid equivalent of biting into a stalk of celery. Try in a Bloody Mary.”
“Scrappy’s Bitters, available in an assortment of flavors, many of which now rest on the shelves of some of the country’s top watering holes.” Read More…
“This orange bitters is on the spicier end, though not as much as Angostura. It tastes of a juicy orange – clear, bright, unmuddled, and definitely not from concentrate. With aromas of candied orange peel, the finish on the mouth is shorter and less herbaceous than Angostura. Its straightforwardness makes it, in my opinion, the most versatile orange bitters, whether for drinks or for food use.” Read More…