Dr Adam Elmegirab’s Dead Rabbit Orinoco Bitter

Dead Rabbit Orinoco are aromatic cocktail bitters created in collaboration with the famous Dead Rabbit bar in New York. The bitters are made in Scotland and are designed to add depth, warmth and complexity to mixed drinks.

The flavour profile takes inspiration from rich, exotic and aromatic ingredients. Warm spices form the foundation, with cardamom and cassia bark adding a distinctive spicy character. Cocoa and coffee bring darker roasted notes to the bitters. These flavours add richness and work particularly well with aged spirits. Dried fruit notes from raisins provide a subtle sweetness and additional depth. Chamomile contributes delicate floral notes, while sandalwood adds an aromatic woody character. Orange peel brings a touch of bright citrus, creating balance within the intense botanical profile.

On the palate, the bitters are complex and warming. Cardamom and cassia provide aromatic spice, while cocoa and coffee create a darker layer. Raisin and molasses notes add depth and a bittersweet character. The finish is long and aromatic. Citrus, spice, dried fruit and woody notes remain on the palate, making the bitters highly effective in cocktails. At 45% ABV, these bitters are concentrated and intended to be used in small amounts. A few dashes can significantly change the character of a cocktail without overpowering its main ingredients. Dr Adam Elmegirab’s Dead Rabbit Orinoco Bitters are especially suited to rum and bourbon cocktails. They can also be used as an alternative to traditional aromatic bitters in classic recipes.

Try them in an Old Fashioned, Manhattan or other spirit-forward cocktail. They are also closely associated with the Dead Rabbit’s Lion’s Tail cocktail, where their warm spice and rich botanical character complement whiskey and fruit flavours.

These bitters are ideal for professional bartenders, cocktail enthusiasts and home mixologists looking to add complexity to classic and contemporary drinks.