King Floyd's

From its base in Point Reyes Station, California, King Floyd's sells cocktail bitters that herbalist Lawrence Floyd Batterton makes by hand in small batches, along with rim salts and flavored peanuts.

About King Floyd's

Based in
Point Reyes Station, California
Founded
2017
Known for
small-batch cocktail bitters

Lawrence Floyd Batterton started making bitters for friends, family and bartenders in 2013 and launched King Floyd's in January 2017, after more than two decades as an herbalist. Maceration, percolation, bottling and labeling are all done by hand.

Flavors draw on fruit, herbs, spices and chilies, and the Scorched Pear and Ginger is made from fruit harvested in West Marin. A few dashes are enough to change the flavor of a cocktail.

King Floyd's also makes rim salts and flavored peanuts as bar snacks.

King Floyd's questions

What are cocktail bitters?

Bitters are usually made by steeping, or soaking, botanicals, plant ingredients such as roots, bark, leaves, flowers or fruit, in strong alcohol, which draws out their bitter and aromatic flavors. Bartenders add them to cocktails by the drop or dash, a quick shake from the bottle, so a small amount shifts the flavor of the whole drink. That is why bitters come in small bottles with a dropper or dasher top that controls how much goes in.

How does King Floyd's make its bitters?

By hand, in small batches, using two classic herbalist methods. Maceration means soaking herbs, fruit or spices in alcohol until it draws out their flavor; percolation means letting alcohol drip slowly through them, much like coffee through a filter. Founder Lawrence Floyd Batterton spent more than two decades as an herbalist before launching the brand, and bottling and labeling are done by hand too.

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