Whiskeys & bitters made and aged entirely in California since 2011

Workhorse Rye since 2011

Finger Lime Cacao Cocktail Augmenters

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Finger Lime Cacao Cocktail Augmenters


We shook finger limes from trees and shook drinks with them immediately. Incredibly unique flavors; we had to capture them. 77 bottles period.

Product photography by Daniel Dent

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This extremely limited release is the direct result of a trip to Tenalu Farm in Portersville, a forward thinking farm in the fertile clay filled Sierra Foothills a few hours north of Los Angeles. We picked many interesting types of citrus for our India Pear Bitters, that was our chief goal. We saw a couple finger lime trees and made drinks with them on the spot. Julia and Jorge of Tenalu were kind enough to grant us access to their most prized fruit! We are lucky to work with them.

We thought the zippy taste of a finger lime to be reminiscent of the tang in Dandelion Chocolate’s Ambanja Madagascar bar. Pairing them in the same bottle seemed like the respectable thing to do, so we did that.

These are somewhere in between a condensed shrub and a bright bitters. They're acidic and slightly sweet, hence calling them a "cocktail augmenter".

Best showcased:

  • on top of a gin and tonic
  • on a pie
  • in soda
  • alongside aromatic bitters in a simple, spirit-forward cocktail
  • unaged Rum Old Fashioned
  • shaken drinks like the Daiquiri, Margarita, and Pisco Sour

Botanical Ingredients:

  • Finger limes from Tenalu Farm
  • Cacao grown in Ambanja, Madagascar and roasted in San Francisco by Dandelion Chocolate
  • Eleuthero root
  • Lemon verbena
  • Piran grey salt by Bitterman Salt Co.

Base: Our rye and distilled "Proving Ground IPA" by Magnolia Brewing

Batch size: 77 bottles

Maceration time: two months

Rosé & Rum Manhattan

  • 3 sleeves Finger Lime Cacao Cocktail Augmenters
  • 1 sleeve aromatic bitters like our Aromatic Coffee Bitters
  • 1 oz Aged Rum (if you do not use a heavy, Navy Strength Rum like seen above, up your recipe by 1/4 or 1/2 oz of rum)
  • 2 oz Rosé
  • 1/4 oz grenadine

See what we did? That's a Manhattan, but no Vermouth. WHAT? Yep. By using wine, grenadine, and extra bitters, we made a tricked-out vermouth inside the glass and paired it with aged rum. Try it out!

Rum Old Fashioned

  • 5 sleeves Finger Lime Cacao Cocktail Augmenters
  • 2 oz Sutherland Silver Rum (made in California from organic cane, no molasses, this rum is bright and fresh, perfect for these bitters)

Place ingredients on a chilled glass with a big ice cube. If you're not as dry as we are, that's cool, just add a touch of something sweet like a bar spoon honey or rich simple syrup.




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