Scrappy's Bitters

Miles Thomas was a Seattle bartender when he released the first Scrappy's Bitters in 2008, and the citrus is still zested by hand with no oils or extracts. The flavors run from flowers and spices to chiles.

About Scrappy's Bitters

Based in
Seattle, Washington
Founded
2008
Known for
small-batch cocktail bitters made without oils or extracts

Miles Thomas was tending bar in Seattle when he started work on his own bitters. After many years and countless test batches, he put out his first commercial release in 2008.

A small team still makes every bottle by hand in small batches in Seattle, all processed in one location. Scrappy's selects its herbs, zests all of its fresh citrus by hand and uses no oils or extracts, with organic ingredients and no artificial flavors or dyes.

The flavors range from flowers to spices and chiles.

Scrappy's Bitters questions

What are cocktail bitters?

Bitters are made by steeping botanicals, plant parts such as roots, bark, leaves, flowers and fruits, in strong alcohol, which acts as a solvent, a liquid that draws out their flavors. They go into a drink one or two dashes at a time, and the bitter edge balances a cocktail's sweetness. That is why a small bottle lasts through many drinks.

What is citrus zest, and why does Scrappy's zest by hand?

Zest is the thin, colored outer layer of a citrus peel, scraped or cut away from the white pith underneath, and it holds the fruit's fragrant oils. Cooks remove it with a grater, a zester or a peeler. Working by hand from fresh fruit means the citrus flavor in Scrappy's bitters comes straight from the peel rather than from bottled oils or extracts.

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