Bob uses sweet South African oranges along with dried mandarin skin for a little extra complexity.
…the flavour is versatile and will nicely complement the herbal and floral components of a gin cocktail, or even a bubbly flute of champagne and elderflower syrup.
This bitter has a juicy effect on the palate and the multi dimensional flavor develops only later. Therefore, the Orange & Mandarin Bitter is rarely noticeable on the surface flavor of a cocktail, but rather its herbal, bloomy tones develop only later making it an excellent accompaniment to bubbly champagne or gin cocktails, for example.
Aromas of freshly scratched mandarin zest with the bittersweet flavour of caramelised Seville oranges and a trace of warming spice. A bitter zest finish that lingers.