Here’s something we’ve been keeping more or less under wraps: Basically since putting the final wrapper on Movers & Shakers, I’ve been at work on another super-secret plan to take over the world. Or a portion of the drinks market.
Vervet is our company name, and you can find us on Instagram and in the distillery. We’re making cocktails and canning them, because why would you not do that if you could?
We didn’t want to make just any old canned G&T’s however. I mean, a gin&tonic is fine, it’s great, it’s whatever if you have the proper gin and the proper tonic (so important! so frequently overlooked!), but my partners and I wanted to try something different. We have several different ready-to-drink drinks on the way, and they’re all a step beyond the 2-ingredient drink, or “highball.” I wanted to make fizzy drinks with depth and character for people with the same. More on that, later. I promise it ties in.
Adjacently: I love a bitter drink. Not bitter like, say, psychedelic tea, but bitter like folk medicines flavored with herbs and sugar to make them more palatable. Humans, we are weird and clever primates. A plant manufactures a chemical defense mechanism for itself like bitter flavor or fiery capsaicin, but because of its nutritional or intoxicant value, we bulldoze past these seemingly unpleasant defenses and in the process convince ourselves we love them. Sometimes our bodies adapt to make us feel good after eating them, just to seal the deal. I am personally great at convincing myself that things are fine when they’re not, or that I like things that I don’t, which I think makes me especially amenable to bizarre foods and strong drink, though prone, at times, to questionable life choices.
I wouldn’t have it any other way. I love a negroni, an Americano, a Rome with a View. They spark massive joy for me. Whenever I’ve served a negroni to a first-timer at a bar, I tell them to close their eyes and imagine biting into very dark chocolate. Something bitter, but also pleasurable. Something with a longer payoff.
The bitter in these cocktails comes from a particular type of red aperitivo. It’s Campari, or Aperol, or more likely these days, a homegrown red bitter from some upstart distillers in the US. I like classics, but I love innovation, particularly when it tastes good.
As part of our recipe development, we did tasting after tasting, in bars, at home, at the homes of our friends who, Stockholm-syndrome-esque, went along with it.
And I have to say, there are some rock solid options out there. Some are colored with bugs, some with Red 40. Some are minty, some are sweeter. For mine, I wanted it medium-bitter with a strong citrus bite, with some native SoCal plants making up the green notes and a comforting finish of spice and bark. Spicebark. I love bark.
After over a year of trial and error (and error), through a variety of steeping methods and ingredient lists, through poring over countless books on the topic (more on that, later), we have something that I’m happy to say is pretty killer.
So that’s what we called it. It’s a Killer Red Bitter. KRB for short. And it’s coming y’alls way along with the whole Vervet lineup.
But that’s a story for another time…