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Black Cloud Bitters™ is an artisan bitter company located in Calgary, Alberta, Canada. Bitters are an aromatic flavouring liquid made from infusing roots, barks, fruit peels, seeds, spices, herbs, flowers, and botanicals in high-proof alcohol. We make each batch by hand, testing to make sure they’re the perfect blend to enhance your fancy cocktail.

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Syrups and Juices

Here are some ideas for home made syrups and juices to complement your new bitters.....

Cardamom Vanilla Syrup

  • Bring 2 cups of water with 1 cup of sugar and 1 vanilla bean and 5 crushed cardamom pods to a boil
  • Simmer for 10 minutes
  • Let cool and refrigerate
  • Keeps for 2 weeks

Cherry Syrup

  • Bring 2 cups of water with 1 cup of sugar and 1/2 cup of dried cherries to a boil
  • Simmer for 10 minutes
  • Let cool and refrigerate
  • Keeps for 2 weeks

Countess of Seville Syrup

  • Bring 2 cups of water with 1 cup of sugar and 1/4 cup of Countess of Seville green tea from David's Tea to a boil
  • Simmer for 10 minutes
  • Let cool and refrigerate
  • Keeps for 2 weeks

Ginger Syrup

  • Bring 2 cups of water with 1 cup of sugar and 1/4 cup sliced ginger to a boil
  • Simmer for 10 minutes
  • Let cool and refrigerate
  • Keeps for 2 weeks

Jalepeño Syrup

  • Bring 2 cups of water with 1 cup of sugar and 2 sliced jalepeños to a boil
  • Simmer for 10 minutes
  • Let cool and refrigerate
  • Keeps for 2 weeks

Mango Syrup

  • Bring 2 cups of water with 1 cup of sugar and 1/4 cup of dried mango to a boil
  • Simmer for 10 minutes
  • Let cool and refrigerate
  • Keeps for 2 weeks

Mint Syrup

  • Bring 2 cups of water with 1 cup of sugar and 1/2 cup of fresh mint to a boil
  • Simmer for 10 minutes
  • Let cool and refrigerate
  • Keeps for 2 weeks

Lemon Basil Syrup

  • Bring 2 cups of water with 1 cup of sugar and 1 lemon rind and 5 basil leafs to a boil
  • Simmer for 10 minutes
  • Let cool and refrigerate
  • Keeps for 2 weeks

Rooibos Syrup

  • Bring 2 cups of water with 1 cup of sugar and 1/2 cup of flavoured rooibos tea to a boil
  • Simmer for 10 minutes
  • Let cool and refrigerate
  • Keeps for 2 weeks

Simple Syrup

  • Bring 2 cups of water with 1 cup of sugar to a boil
  • Let cool and refrigerate
  • Keeps for 2 weeks

Spiced Simple Syrup

  • Bring 2 cups of water with 1 cup of sugar, 1 cinnamon stick, 5 allspice, 2 crushed cardamom pods, 1 star anise, 2 cloves, and small piece of ginger to a boil
  • Simmer for 10 minutes
  • Let cool and refrigerate
  • Keeps for 2 weeks

Winter Warm Syrup

  • Bring 2 cups of water with 1 cup of sugar, 1/2 peeled and cored apple, 1/2 peeled and cored pear, 12 walnut halves, 3 cinnamon sticks, 6 cloves, and 1 whole nutmeg to a boil
  • Simmer for 10 minutes
  • Let cool and refrigerate
  • Keeps for 2 weeks

Clarified Tomato Juice

  • This needs to be done in advance
  • Creates 200 grams of clarified tomato juice
  • Hydrate 0.4 grams of Agar (0.2% of the 200 grams) in 67 grams of boiling water (1/3 of 200 grams)
  • Bring water to a boil for 3 minutes
  • Place tomato juice in a bowl and slowly whisk Agar mixture into it
  • Place bowl of tomato juice into an ice bath (place this bowl into another larger bowl filled with ice)
  • Let bowls sit for 30 minutes
  • Once loose gel forms, separate by stirring gently with a whisk and then pour mixture into  strainer
  • This process may need to be repeated to increase the clarity of the tomato juice  
  • Refrigerate clear tomato juice