I AM THE BITTER GINGER…

The bitters that I produce are extremely small batch and crafted in Big Sur, CA. My passion for bitters was born from the need to push the bar program at Sierra Mar at Post Ranch Inn to new heights. The food at Sierra Mar is driven a a hyper local consciousness and an eye for flavor and distinction, and as the bar manager I was eager to find ways to have the craft cocktails served mirror the focus of the food. One of those explorations in flavor let me to take a look at mass produced bitters like Peychaud’s and Angostura and find a way to change both the carbon footprint and the customization of this classic cocktail seasoning. Living on a citrus ranch on a mountain top in Big Sur with a small group of clever & crafty neighbors has given me access to some of the freshest ingredients, herbs, and even honey comb. I look for opportunities to customize and collaborate on bitters flavors.

All citrus is from Apple Pie Ranch in Big Sur, Ca. Any ingredients not grown on the ranch or in our garden are sourced organically. No dye is added to alter the color of the bitters, each bottle genuinely reflects the amalgamation of its ingredients. I believe that quality fresh ingredients take this classic cocktail seasoning to new heights by bringing out the brightness of each flavor combination.

The reason behind what I produce is to be able to craft a bitters made from the best produce available and to be able to adapt a bitters to reflect the kinds of flavors we as humans crave with each changing season. Bitters can be described as a bartender’s “salt & pepper".” I believe, cocktails can provide the kind of experience and adventure that a well made meal takes you on, if one plays a bit with the basic ingredients.

The versatility of the bitters I create allows it to be enjoyed by multiple audiences. In addition to being used in many classic cocktails, a few drops into a glass of sparkling water elevates plain water into a delightful zero calorie refreshment. Bitters can transform salad dressings, soups, baked goods, or even a simple glass of iced tea.

The Wives

Lacey’s roll often calls for gathering a team to help the Bitter Ginger pull off an event. Over the years there have been some outrageous bar concepts, fundraisers and pop up events that are much bigger than the duo can handle alone. The Bitter Ginger also has the annoying habit of taking on gigs in the middle of no where… and so, Lacey calls upon her work wives to help them pull it off. The tribe, of strong and wicked smart women that Lacey and Brian are lucky to know, have helped them numerous times over the years.

THE FAMILY

The Bitter Ginger is a micro small business. Brian is the maker behind the Bitter Ginger and Lacey creates the digital side of things. As Brian describes it, “I make the things and the Wife makes them look like you want to eat and drink them!”

Lacey and Brian met in 2009 and absolutely love their life on the mountain in Big Sur with their trusty Bear Dog. Sharing creative food and drink recipes and techniques with their friends, family and through their classes is a driving force in their social and work lives.

Lacey and Brian went into business with their friends in 2022 and have created the Full Irish Family Kitchen in Pacific Grove, Ca. This small commercial kitchen houses their family of specialty food and beverage companies. The Full Irish Family Kitchen is the home of The Bitter Ginger, The Random Pickler, Karen Anne’s Granola and The Saucy Maiden.