Aromatic bitters, Sheffield
Copper Still is steeped for 21 days in hammered copper, then bottled 600 at a time. Tip the bottle toward the glass, then scroll and follow the pour down the recipe.
Tip the bottle toward the glass.
01 · The copper
Every batch rests 21 days in a hand-hammered copper still on Kelham Island. The metal softens the bark and rounds the clove, so the bitterness lands late and clean.
02 · The bark
The botanicals are cut by hand and weighed to the gram. The colour is all cherry bark and hibiscus. Nothing is added to make it redder than it is.
03 · The dash
A dash is about 1 ml. Two of them turn a glass of rye into an old fashioned. The recipe is 4 panels long.
Read the recipeThe Copper Still old fashioned
Follow the stream. Each panel fills with colour as the pour reaches it.
A cut-crystal glass, one big cube.Chill the glass first. The facets hold the cold.
2 dashes of Oxblood No. 1.Over a sugar cube, straight from the neck.
50 ml of rye, then 30 turns.Stir, don't shake. The stream does the mixing.
A twist of orange. Bottle back on the shelf.Squeeze the peel over the glass, then drop it in.
100 ml each, £22
Same still, same 21 days, different bark. Pick one to read its label.
Gentian root, cherry bark, clove. The house bottle. Old fashioned, Manhattan, soda water.
6 cities, poured or sold