Ingredients:
Water, Alcohol, Natural flavors (including extractives of cherries, orange peel, roselle [Hibiscus sabdariffa L.], tamarind concentrate, spices, gentian root, quassia, vanilla beans, and black walnut leaf).
FLAMMABLE: AVOID POURING NEAR AN OPEN FLAME

• 4 fl. oz. / 118 mL
• No Artificial Colors
• No Artificial Flavors
• Gluten Free
• OK Kosher Certified

Tips:
Add to homemade ice cream, whipping cream or splash on fruit salad.
Shake well prior to use.


Recipes:
Watkins Vanilla Old Fashioned Recipe:
2 ounces bourbon
¼ ounce of simple syrup
1 teaspoon of Watkins Pure Vanilla Extract
¼ teaspoon Watkins Pure Orange Extract
3 dashes of Watkins Aromatic Bitters
1-inch piece orange peel
Orange wedge for garnish (optional)

Combine the vanilla extract, orange extract, simple syrup, bitters, orange peel and a splash of water in a glass. Add ice cubes and bourbon. Stir for a few seconds, then garnish with a wedge of orange, if desired.

Watkins Classic Manhattan Recipe:
1 or 2 dashes Watkins Aromatic Bitters, 2 parts whiskey, 1 part sweet vermouth over ice in mixing glass. Stir, strain, and serve.

Watkins Bitters Spiced Pecans
4 cups/1,000 mL unsalted raw pecans-or your choice of raw mixed nuts.
1/4 cup/60 mL brown sugar
2 tbsp/30 mL butter, melted
1/4 tsp/1.25 mL Watkins Organic Cayenne Pepper
1 tsp/5 mL Watkins Organic Ground Cinnamon
1 tbsp/15 mL honey
1 tbsp/15 mL Watkins Aromatic Bitters
1-1/2 tsp/7.5 mL salt

Preheat over to 350 F/180 C. Spread the nuts out on a baking sheet and roast in the oven until golden brown, about 10-15 minutes (stir the nuts about halfway through). Combine the brown sugar, butter, spices, honey and bitters in a large bowl. Add the nuts to the bowl and mix thoroughly until evenly coded. Add salt and mix again.

Bitters Whipped Cream
1 cup/250 mL heavy cream
3 tbsp/45 mL powdered sugar
1/2 tsp/2.5 mL Watkins Aromatic Bitters
1/4 tsp/1.25 mL Watkins All Natural Original Gourmet Baking Vanilla®

Combine all ingredients in the bowl of an electric mixer and beat with a whisk attachment until soft peaks form.

Aromatic Vinaigrette
1/4 cup/60 mL red wine vinegar
3/4 cup/180 mL olive oil
1-1/2 tsp/7.5 mL dijon mustard
2 tbsp/30 mL butter, melted
1 tbsp/145 mL honey
2 tsp/10 mL Watkins Aromatic Bitters
1/2 tsp/2.5 mL salt (or to taste)
Watkins Organic Ground Pepper (to taste)

Add all ingredients to a pint size or larger jar, such as a mason jar. Seal jar and shake well. Makes about 1 cup. Toss with spinach, romaine or mixed greens. Serve immediately or refrigerate and use within 2 weeks.