King Floyd's Grapefruit Rosemary Bitters
King Floyd's makes cocktail bitters in Novato, California, in Marin County. Founder Lawrence Floyd Batterton spent two decades in the herbal extract business before launching the brand in 2017, naming it for his father, and he builds each bitters the way an herbalist would: every botanical is extracted separately by maceration or percolation in corn-based neutral grain spirit and deionized, UV-filtered water, stirred and tasted daily for up to two months, then blended and proofed down with filtered water. Grapefruit Rosemary is built on just two organic botanicals: Ruby Red grapefruit and rosemary that King Floyd's grows and harvests onsite. It's bottled at 45% ABV in a 100ml bottle. The profile is biting citrus and earthy, resinous bitterness, with the sharp, acerbic edge of grapefruit peel set against piney rosemary aromatics. King Floyd's pairs it with herbaceous spirits like tequila, mezcal, gin and aquavit, and it's at home in light rum and vodka drinks too. A few dashes lift a Paloma or a Gin and Tonic, add a savory herbal edge to a Margarita or a mezcal Negroni, and make a simple sparkling water far more interesting.
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