Small batch bitters are making their mark on the cocktail scene. In cities like New York, Boston and San Francisco, cocktail enthusiasts and bartenders are rediscovering long lost recipes and coming up with new signature flavors which help create the palate of the New American Cocktail.

In early 2007, Avery and Janet Glasser, while living in San Francisco used high proof spirit and a variety of herbs, peels and spices to create an extract of a traditional Mexican cooking sauce. This extract became the prototype recipe for the Xocolatl Mole Bitters.

Moving to New York City only fueled their passion, as many of the outstanding bars were already using artisanal bitters brewed in house or donated by friends and family. From feedback on the initial product, research started on other recipes. Today, there are four different formulations which they are working to bring to market.