Ms Better's Bitters Kiwi and Sumac
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Q&A
What are Ms Better’s Bitters Kiwi and Sumac, and what do they add to a cocktail?
Ms Better’s Bitters Kiwi and Sumac are aromatic cocktail bitters designed to be used in small “dash” amounts to season a drink. Expect bright, tangy fruit notes reminiscent of kiwi, alongside sumac’s citrusy, slightly earthy tartness. In cocktails, they work like a spice rack: adding lift, complexity, and a drying, zesty finish without making the drink sweet. They’re especially useful for sharpening sours and adding intrigue to highballs.
What’s the most iconic cocktail to make with Kiwi and Sumac bitters?
There isn’t a single universally iconic, named classic built around Kiwi and Sumac bitters, but they shine in a simple Gin Sour-style template. Add a few dashes to gin, fresh lemon (or lime), and a touch of sugar syrup to create a crisp, aromatic sour with a subtly tart, fruity edge. The bitters bring a “citrus peel” brightness and a gentle savory tang that makes the drink feel more complex than the ingredients suggest.
Which flavours pair best with Kiwi and Sumac bitters, and why do they work?
These bitters pair well with gin, vodka, blanco tequila, and light rum because clean spirits let the tangy fruit-and-citrus profile show through. Citrus (lemon, lime, grapefruit) amplifies sumac’s natural tartness, while honey, agave, or simple syrup smooths the edges. Herbal notes like basil, mint, thyme, and cucumber complement the fresh “green” character you often associate with kiwi. Sparkling water or tonic makes the aromatics pop in a long drink.
How should I use Ms Better’s Bitters Kiwi and Sumac at home (and how do I store them)?
Start with 1–2 dashes in a stirred drink or 2–4 dashes in a shaken sour, then adjust—bitters are easy to overdo. Try them in a Gin & Tonic, a Vodka Soda with lime, or a Margarita riff for extra zip and a slightly savory finish. Store the bottle upright, tightly capped, away from heat and direct sunlight to preserve aroma. If the dropper or dasher clogs, rinse it with warm water and let it dry fully.
What can I use instead of Kiwi and Sumac bitters if I don’t have them?
If you’re missing these bitters, aim to replace both the bright fruit note and the tart, citrusy snap. A good stand-in is aromatic bitters plus a tiny amount of citrus zest (lemon or grapefruit) expressed over the drink, or orange bitters for a cleaner citrus lift. For the sumac-like tang, a very small pinch of sumac on the rim (or a sumac-salt rim) can mimic the effect in sours and Margaritas. Keep substitutions subtle so the drink doesn’t turn sour or salty.
Any practical tips for balancing cocktails when using Kiwi and Sumac bitters?
Because these bitters lean bright and tart, they can make a drink feel drier and more acidic even without adding extra citrus. If your cocktail tastes “sharp,” add a barspoon of syrup or a slightly sweeter modifier (like elderflower liqueur) rather than more juice. In sparkling drinks, add the bitters after topping to preserve aroma, then give a gentle stir. For garnish, citrus peel, cucumber, or a light herb sprig reinforces the fresh profile without competing.
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