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Scrappy's Bitters Grapefruit
Scrappy's Bitters was started in Seattle in 2008 by bartender Miles "Scrappy" Thomas, who, with only Angostura and Peychaud's on the market, rented a commissary kitchen under an Italian restaurant and made his own until neighborhood bartenders started placing orders. It was the first craft bitters company in North America, and everything is still handmade in small batches in Seattle from organic ingredients, with no artificial flavors, chemicals, or dyes. Grapefruit infuses fresh grapefruit peel so the natural bitterness of the zest and its essential oils come through, backed by gentian root, the same bittering root at the heart of Angostura, for a fresh, lively bouquet with delicate floral notes and a persistent but balanced bitter finish, bottled at 45% ABV in a 5 oz (148 ml) dasher bottle. Scrappy's pairs it with tequila and gin, and the house recipe, the San Pedro, is two ounces of silver tequila, half an ounce of dry vermouth, an eighth of an ounce of Cointreau, and three or four dashes of the bitters stirred and served up with a lime twist. It also sharpens a Paloma or a vodka soda.
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