Cocktail Alchemist

Bob Petrie was Head Pastry Chef at various high-end, Michelin Starred restaurants in London when he was approached by legendary Bar Manager Guiliano Morandin to create a selection of bespoke bitters. Made in a small unit in Essex, kitted out a completely bespoke filtration unit and hydraulic press. His process takes around five weeks to create the for the single-ingredient bitters.