Bad Dog Fire and Damnation

Jason Stevens, co-founder of Bad Dog Bar Craft, calls their Fire and Damnation bitters a straight-forward hot sauce for your cocktail. “There are others that have started producing spicy bitters, but they are either too weak or add flavors that make them very specific to only a few cocktails,” says Jason. “Fire and Damnation works in hundreds of classic cocktails and works very well with a variety of flavors and spirits; you don’t need to build a cocktail around it.”

The recipe for Fire and Damnation was inspired by an old cocktail manual’s recipe for something called Cayenne Wine. “Apparently back in the old west, tough guys would put drops of the stuff in beer, the toughest guy being able to handle the most drops,” says Jason. “We used earlier prototypes of our Fire and Damnation extensively in ours, and our friend’s bars. We felt that a straight forward cocktail ‘hot sauce’ was something that ever bar needed.”

Jason says that these mildly smoky and hot bitters represent the country’s view of Texan flavors. “We use a blend of local and exotic peppers, along with molasses, spices, and a touch of smoke; the extraction process leaves the vegetal flavor of the pepper intact. The main player here is the heat, with the other flavors providing subtle back up.”

The bitters is designed to work with a wide variety of liquors, including bourbons, ryes, aged tequilas, and all manner of rums, and vodka. It can also be used as a way to heat up a sauce in cooking. “Unlike hot sauce, there are no vinegar or sour agents in our bitters,” says Jason. “The flavor that’s imparted is fresh vegetal pepper with smoke and dark sugar”

For home drinkers, Bad Dog recommends:

Spicy Bee’s Knees

  • 1 1/2 oz Gin
  • 1/2 oz rich honey syrup
  • 3/4 oz lemon juice
  • 5-10 drops Fire and Damnation bitters
  • 1 lemon wheel

Combine all over ice in a shaker and shake, double strain into a coupe glass and garnish with lemon wheel.

For bartenders, Bad Dog recommends:

Vesuvius Daiquiri

  • 1 1/2oz Oronoco Brazilian rum
  • 1/4oz Del Maguey Chichicapa
  • 1/2 oz rich honey syrup
  • 1/2 oz lime juice
  • 8 drops Fire and Damnation bitters
  • 1 lime wheel

Combine all over ice in a shaker and shake, double strain into a coupe glass and garnish with lime wheel.

Price: $21.95

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Product Features
  • 4.5 fl oz. / 118 ml


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