In the Yukon, both White and Black Spruce are prolific. In late May or early June, upon walking through the forest, you can see the bright green spruce tips at the branch ends, looking very much like paint brushes. Spruce Tip Bitters are made using these wild spruce tips. The flavour is bright, full of resin and similar to citrus.
These bitters are a wonderful addition to an Old Fashioned. Try Spruce Tip Bitters with tequila, gin, vodka or bourbon.
Rhubarb grows like a weed in the Yukon. A lot of rhubarb goes into each tiny bottle of bitters. The delicate flavour of these bitters pairs well with gin, vodka, tequila and plain old soda water! Rhubarb bitters are lovely in fresh whipped cream or you can try them in baking - think rhubarb extract. Yum!
I made a pledge to myself when I started my business that every bitter flavour would contain Yukon ingredients. That can be challenging North of 60, where our growing season is limited by the long winters...
Oranges obviously don't grow up here in the Yukon, but spruce tips do, and they lend my Orange Bitters a distinctive northern flavour! The resiny taste of spruce tips plays well with the tart citrus flavours. I use only organic orange peels in my bitters. You'll find a hint of lemongrass and allspice, which makes these bitters shine with vodka, gin, rum or whiskey.
Don't let me limit your imagination, however! I will continue to make Orange Bitters during the winter months, too!
Coffee seems to be making its way into cocktails once again, and I'm happy to see that. Why not? A little dash of coffee really perks up a drink, and adds pizazz! The locally roasted coffee from Midnight Sun Coffee Roasters in Whitehorse make these bitters shine.
Coffee-Pecan Bitters have a warm, nutty aroma and they bring the essence of coffee and cocoa to your drink or recipe. They're delicious with rum, bourbon, whiskey or vodka. Try the bitters in whipped cream to top off your dessert!
Free Pour Jenny grows cucumbers in her greenhouse, along with mint, and these are used in Cucumber-Mint Bitters. These bright bitters have hints of star anise, and pair well with vodka and gin. Try Cucumber-Mint Bitters in your water bottle for a truly refreshing drink.
It doesn't have to be an astronomical event that only occurs twice a year to enjoy these bitters! The solstice is such an important event in the Yukon; North of 60, our lives revolve around the seasonal and varied patterns of the sun.
When it's cold and dark outside, the thought of cinnamon and cloves seems fitting. But I enjoy these flavours, along with Yukon cranberries and a hint of star anise, at any time of the year.
This flavour holds its own with rum, whiskey and vodka. Try substituting the bitters for vanilla extract in a dessert recipe and see what happens!
Rosehip Bitters are made using wild, Yukon rosehips. The fruit of the prickly wild rose is harvested in the fall, after the first frost. With hints of cinnamon, these bitters are great with gin! Try a cocktail with gin, fresh lime juice, simple syrup and Rosehip Bitters.
My Cranberry Bitters are made using hand-picked Yukon low-bush cranberries. The boreal forest that surrounds and includes Whitehorse is ideal for picking these tart, bright red berries. I am happy to include locally roasted coffee from Midnight Sun Coffee Roasters in Whitehorse, and locally made Uncle Berwyn's Yukon Birch Syrup.
Like all of my bitters, there are only natural ingredients, with no artificial colours or flavours.
Cocktails benefit from the addition of bitters. Free Pour Jenny's Cranberry Bitters are great in a Cosmopolitan! Try them with gin, vodka or whiskey.
Fireweed was chosen by the Yukon Government as the territory's floral emblem in 1957. It is a tenacious plant that grows quite literally like a weed almost everywhere you look up here! It's a beautiful perennial that does particularly well in forest fire burn sites. Fireweed has been used medicinally by First Nations, and the leaves can be used to make tea.
Fireweed Bitters are made with fresh flowers, and there are flavours of green cardamom and agave. The bitters pair well with gin and vodka, and are a tasty addition to whipped cream in desserts.