MAKING OF A COCK TAIL
In 1806, a New York newspaperman, Harry Crosswell wrote what might be the earliest definition of the word “cocktail”.
He wrote: “Cock tail, then, is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters…”. In fact, ALL of the earliest mixed drinks that were called cocktails included bitters as an important and essential ingredient.

Over the twentieth century, the inclusion of bitters in all but a few traditional cocktail recipes declined for a number of reasons, not the least of which was their general lack of availability. And many, if not most, modern cocktails neglected bitters entirely.

Dillon’s Small Batch Distillery has developed a line of bitters based on traditional recipes so that the full range of flavours that were intended to be experienced in many cocktails could be restored. All of our bitters start with Niagara grape distillate to which various fruits, herbs, spices and bittering agents have been added. We use local ingredients wherever possible, and source the purist, often organic, highest quality components from leading growers and importers.