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King Floyd's Scorched Pear and Ginger Bitters
King Floyd's is a cocktail bitters maker in Novato, California, founded in 2017 by Lawrence Floyd Batterton, who came to bitters after more than twenty years in the herbal extract industry. Scorched Pear and Ginger is one of its signature flavors and one of its most hands-on. It starts with Bartlett pears grown locally in West Marin County, which are sliced and blowtorched to caramelize the fruit before extraction. Those scorched pears are combined with organic ginger root and organic gentian root, the classic bittering agent, and each botanical is extracted on its own by maceration or percolation in corn-based neutral grain spirit and deionized, UV-filtered water before the extracts are blended and proofed down with filtered water. The bitters are bottled at 45% ABV. King Floyd's describes the result as sweet and tangy, brimming with caramelized pear and an uplifting kick of ginger. That combination works across a lot of the bar: a few dashes in a bourbon or rye Old Fashioned add fruit and warmth, it brightens a Moscow Mule or a Dark and Stormy, and it pairs naturally with pear brandy, Calvados and aged rum. It also lifts plain sparkling water.
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