Scrappy's Firewater Bitters

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. Firewater was the company's first non-bitters product: a concentrated habanero tincture made by macerating fresh peppers and spices in small batches, bottled at 44.3% ABV in a 5 oz (148 ml) dasher bottle. It has no bittering agent, just clean, full-bodied habanero heat with delicate floral notes and subtle sweetness, used by the drop rather than the dash. Scrappy's pairs it with gin, tequila, and Bloody Marys, and the house recipe, The Bollinger, is two ounces of gin, a muddled cucumber slice and two muddled lemon wedges, half an ounce of yellow Chartreuse, simple syrup to taste, and a single dash of Firewater, shaken and strained over ice. It also makes a spicy Margarita without muddling chiles.

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