Best Bitters (2012)

AZ Bitters Lab

Husband-and-wife team Bill and Lillian Buitenhuys are more than just cocktail enthusiasts — they are straight-up cocktail scientists. The pair has been making their own infused bitters for the past couple of years in their Gilbert kitchen, experimenting with flavors ranging from a bright herb orange in the Orange Sunshine to the warm and sweet Figgy Pudding. Using as many locally sourced and indigenous ingredients as possible, the Buitenhuyses make extremely small batches of their cocktail highlighters in mason jars that sit for about a month. Fruit, bittering agents, simple syrups, booze, and spices all mingle together to create the end result. The couple received the green light from the U.S. Alcohol and Tobacco Tax and Trade Bureau to market their bitters as a food product, so their products should be hitting the local shelves sometime in mid-November. Until then, be on the lookout for the little eyedroppers of bitters behind the bars of several restaurants around town. (We could tell you who's using Bill and Lillian's liquid gold, but then we'd have to kill you.)


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