Fee Brothers Celery Bitters

Fee Brothers’ History:

In 1864, James Fee opened a grocery and liquor store in Rochester, NY to help support his large, close-knit family. His brothers helped him grow the store into a successful winery and wine import business. The name was changed from James Fee & Company to Fee Brothers in 1883.

Surviving Prohibition: 

When prohibition began in 1920, Fee Brothers kept themselves afloat by making altar wine & distributing wine-making supplies. They even consulted with homeowners to legally make their own wine at home. It was legal to make a small amount of wine for personal use, but making and selling stronger spirits was strictly forbidden.

That didn’t stop people from trying though, and poor quality alcohol flooded the market. Most of the people making this black market booze had no clue what they were doing. For that reason, most of the alcohol being sold in saloons and speakeasies tasted terrible. Fee Brothers saw this as an opportunity and developed a line of cordial syrups and drink flavorings. They designed them to make inferior spirits taste like the real thing. Benedictine, Chartreuse, Brandy, and Rum flavorings were among their most popular products.

Cocktail Bitters:

When prohibition ended in 1933, Fee Brothers started selling liquor again. They kept making their cordial syrups though, and they remained very popular. Therefore, they soon decided to focus on mixers, syrups, and flavorings instead. By 1950 they were on a never-ending quest to develop new products and their flavored cocktail bitters line really became a focus. Fee Brothers’ product list now boasts almost 100 drink mix products. Today they’re best know for their huge selection of flavored cocktail bitters.

Celery Bitters:

Celery bitters have actually been around since the 19th century. However, They’ve never been quite as popular as more traditional flavors like aromatic or orange bitters. They do have their place in the bar though, especially now that savory cocktails like bloody marys and picklebacks are so popular. Thankfully, Fee Brothers offers a tasty and affordable option for savory cocktail lovers. These bitters add a celery-forward flavor with herbaceous notes and a distinctive savoriness. They’re perfect in gin and tequila based cocktails, and they’re especially perfect for a bloody mary. Check out the video below for more inspiration! The Fourth Regiment is a classic cocktail that uses celery bitters in an interesting way.

The Fourth Regiment

1 oz rye whiskey
1 oz sweet vermouth
Aromatic bitters (1 to 2 dashes)
Orange bitters (1 to 2 dashes)
Celery bitters (1 to 2 dashes)
Lemon twist for garnish (optional)

Add liquid ingredients to a mixing glass with ice and stir until well chilled. If desired, express the lemon twist over a chilled coupe or cocktail glass. Garnish with lemon twist if using. Strain the cocktail into the glass and enjoy!

Fee Brothers’ Orgeat Syrup

Fee Brothers’ History:

In 1864, James Fee opened a grocery and liquor store in Rochester, NY to help support his large, close-knit family. His brothers helped him grow the store into a successful winery and wine import business. In 1883 the name was changed from James Fee & Company to Fee Brothers.

Surviving Prohibition: 

When prohibition began in 1920, Fee Brothers kept themselves afloat by making altar wine & distributing wine-making supplies. They even consulted with homeowners to legally make their own wine at home. It was legal to make a small amount of wine for personal use, but making and selling stronger spirits was strictly forbidden.

That didn’t stop people from trying though, and poor quality alcohol flooded the market. Most of the people making this black market booze had no clue what they were doing. For that reason, most of the alcohol being sold in saloons and speakeasies tasted terrible. Fee Brothers saw this as an opportunity and developed a line of cordial syrups and drink flavorings. They designed them to make inferior spirits taste like the real thing. Benedictine, Chartreuse, Brandy, and Rum flavorings were among their most popular products.

Cordial Syrups & Cocktail Bitters:

When prohibition ended in 1933, Fee Brothers started selling liquor again. They kept making their cordial syrups though, and they remained very popular. Therefore, they soon decided to focus on mixers, syrups, and flavorings instead. By 1950 they were on a never-ending quest to develop new products and their flavored cocktail bitters line really became a focus. Fee Brothers’ product list now boasts almost 100 drink mix products. Today they’re best know for their huge selection of flavored cocktail bitters.

Orgeat Sryup:

Orgeat syrup is traditionally made from almonds, sugar, and either rose water or orange flower water. It has a sweet almond flavor and is a very traditional ingredient in many cocktails and soda fountain drinks. Many classic tiki drinks call for Orgeat syrup, and it is an integral ingredient in the Mai Tai. Please watch the video below for another idea of how to put Fee’s Orgeat syrup to use in your home bar.

Bourbon Rootbeer Lift

1 1/2 oz. bourbon
1/2 oz. orgeat syrup
1/2 oz. heavy cream
1/2 oz. coffee liqueur
2 to 3 dashes rootbeer bitters
2 to 3 dashes vanilla extract
Soda water

Combine all ingredients, except the soda water, and shake with ice. Strain into a glass and gently stir while adding the soda to achieve a good froth. After it sits for 20 seconds or so add an ounce more soda water to lift the head above the glass. Serve with straw.

Bittercube Jamaican #2 Bitters

Bittercube’s Story:

Bittercube Bitters were created in Milwaukee, WI, in 2009. They make all their bitters by hand. All flavors feature naturally sourced ingredients, and never contain any extracts or oils. The process is different for each of their bitters, with batches going through various phases on their way to completion, taking anywhere from two to five weeks depending on variety.

Bittercube has grown from humble beginnings, starting with one gallon jars of bitters and growing to now producing batches in large maceration barrels. No matter how large the batch though, the careful handcrafted process has stayed the same.

Jamaican #2 Bitters:

Bright and acidic, Bittercube uses grapefruit and hibiscus to create their Jamaican #2 bitters. These warm tropical bitters also feature underlyying spice notes of allspice, ginger, and vanilla.

They’re ideal the perfect compliment to tiki cocktails and rum drinks. Really though, they can brighten up any cocktail you can come up with!

Still not sure how you might put Bittercube Jamaican #2 bitters to good use in your own home bar? Check out the video recipe for the American Slang below for inspiration! This cocktail features vodka and sparkling wine, along with bright citrusy flavors to pair perfectly with these tropical flavored bitters.

American Slang

1 1/2 oz Vodka
3/4 oz. fresh grapefruit juice
1/4 oz. fresh lemon juice
1/2 oz. simple syrup
2 dashes Bittercube Jamaican #2 Bitters
2 oz. sparkling wine

Shake vodka, juices, simple syrup, & bitters together with plenty of ice. Strain into a flute and top off with sparkling wine.