Bittersweet

We are taking back of house baking staples and turning them into something entirely new. Meet our house made kvass crafted with sourdough, a touch of yeast, sugar, and raisins, bringing wild fermentation notes straight to the glass. Come taste what happens when cocktail craft meets ancient fermentation traditions right here in the heart of Leith.

Bread: 165g (preferably rye or sourdough)
Yeast: 3g
Sugar: 100g
Raisins: 25g
Water: 1.5l

Step-by-Step Process:
1. Cut the bread and toast it dark brown.
2. Add your water sugar solution, raisins, and yeast.
3. Cover the vessel with muslin.
4. Let it ferment for a few days in a dark, cool place.
5. Strain the liquid.
6. Bottle it and let it rest for another few days.
7. Keep refrigerated it’s now ready to enjoy!

☀️ Summer in a bottle has officially landed.
🌊 Say hello to our new takeaway Amalfi Coast Negroni RTD now stocking the shelves at our off licence!
😍 Think bittersweet perfection, sun-soaked Italian vibes, and absolutely zero effort.

It couldn’t be simpler:
👉 OPEN ∙ POUR ∙ ENJOY 🥃

⚠️ Strictly limited stock. Grab yours today and upgrade your sunny evening!

MADE IN LEITH

Chapter Three: Masterclass & Takeover

To kick the day off right, we welcomed the Scottish bar industry for a masterclass and tasting, exploring the liquids behind the collaboration; Ki No Bi distillates and our Vermouth Sake 🏴󠁧󠁢󠁳󠁣󠁴󠁿🇯🇵

Gento shared his bartending philosophy, alongside the creation and identity of Waltz - an amazingly insightful afternoon of flavour, education and craft.

In the evening, we brought it all together with our takeover event, proudly sharing our Japanese-Italian fusion food and collaborative bottling & cocktail menu✨

A huge thank you to everyone involved to make this happen, and to everyone who joined us across the day 🙏

Watch the full-length videos from this collaboration project through the link in bio.

A first-of-its-kind collaboration 🙌

Across distillery, menu creation and takeover, Waltz and Bittersweet came together to share knowledge, passion and craft with each other and our community.

Chapter one starts at the distillery: welcoming Gento Torigata to Leith, tasting our collaborative sake vermouth, the Leith Aperitif range and some very special Ki No Bi distillates.

More from the menu creation coming next 🍸

Calling all Whisky lovers - this one’s for you!

We’ve collaborated with our favourite local blenders to bottle our very own cask:
13-year-old Glenlossie, Sauternes cask finish ✨

*Add tasting notes here please*

It’s a special one and we’re very proud to share it with you, so come and try.

Available at the bar

💥💥Are we excited for this?!💥💥

We’re bringing something special to Bittersweet.

The first of the our Co-Lab project, with the amazing Gento Torigata of ! A one-night-only takeover built on creativity, culture, and connection.

This is a meeting of creatives, Japan and Italy, expressed through drinks and food.
Expect bold, refined serves featuring Ki No Bi Gin and Old Poison Distillery, alongside a fabulous fusion menu from the our own kitchen, and bubbles from

This isn’t just a takeover - it’s a full on co-lab.
New flavours, a new SPECIAL bottle 👀, and a chance to experience something completely unique, just for one night.

📅 Monday 27th April, from 5pm

Bookings are now open.
Limited seats available.

More details, menus, and behind-the-scenes to follow…

Join us this Tuesday from 4:30pm at Bittersweet for a very special evening.

We’re delighted to welcome Elena Urbani behind the bar - stirring, shaking, and showcasing three iconic Italian aperitivo houses through exceptional signature serves.

Come by, grab a seat, and experience Italian aperitivo at its finest. See you there.
(Bookings encouraged)

🚨🚨SUSTAINABLE BAR OF THE YEAR NOMINEE!🚨

We are proud to be nominated for Sustainable Bar of the Year by !
Come behind the scenes and see how sustainability shapes every part of your Bittersweet experience 🌱🥂

Welcome to The Underworld.
Our Halloween party became the perfect backdrop to debut our new food and drinks menus - each cocktail inspired by the legends of crime cinema. Of course, we had to dress the part!

Massive thanks to on the keys 🎹, behind the lens 📸, and every guest who stepped into the shadows with us.
An Unforgettable night!

🎃 HALLOWEEN NEW MENU LAUNCH PARTY
Welcome to THE UNDERWORLD.
A night where our brand new cocktail & food menus rise from the shadows.
Welcome Drinks
🎹 Live music 7–10PM by the mighty Robert Berry on Piano | Doors from 5PM | Party til late

🕶️ Fancy dress theme: Underworld Criminals (all costumes encouraged and welcome).
Bookings recommended.
See you at the party. 🍸