HOW COULD WE CAPTURE CALIFORNIA IN A BOTTLE? By distilling the state’s unique terroir into a new-world amaro. Floral, citrusy and bittersweet, this amaro captures California’s coastal and mountain flora in a bottle. It’s inspired by the Golden State’s flowers, fruits and herbs we discovered on hikes in Southern California. Sip it neat, make a spritz or add to your favorite cocktail.

DESCRIPTION: A new kind of bitter liqueur that captures the flavors of California

TASTING NOTES: Bittersweet with intense flavors of flowers, roots herbs, and citrus

INGREDIENTS: Molasses spirits, California poppy, grapefruit, orange, lemon, bearberry, California bay leaf, pink peppercorn, dandelion, blessed thistle, burdock, rue, artichoke, gentian, geranium, cherry bark, cane sugar

REVIEW “GRAND POPPY mixes incredibly well with a myriad of alcohol, I’ve done Negronis that replace Campari with GRAND POPPY, used it instead of Cointreau in a margarita, and added a few dashes to my Manhattan instead of bitters. Its well-rounded and versatile ingredients list means it can be used all over the place, or as a base for a lower alcohol cocktail. It of course also tastes good on its own on ice. Speaking of ice, this would complement vanilla ice cream with fresh fruit as a dessert or as a base for ice itself.” Joe Shotkus, Parched No More

GRIFFITH 1 oz GRAND POPPY Bitter Liqueur 1 oz TRU Garden Vodka 1 oz fresh lemon juice 1 oz simple syrup 3 cucumber slices Muddle cucumber, shake and strain into glass, garnish with cucumber wheel