"Cocktails got very sweet. Very syrupy. Very — the same. We wanted something else. Something that tasted like it came from a kitchen, not a lab."
— The BONES Origin
For decades, cocktail mixers were built around one formula: sweet. Citrus syrups, sugar-heavy soda bases, fake fruit flavors. The category assumed cocktails were supposed to taste like candy. And for a generation of drinkers, they did.
But food culture moved forward. Restaurants embraced umami, fermentation, depth, and complexity. The culinary world learned that flavor meant more than sweetness. Cocktail mixers didn't follow.
BONES came from watching bartenders prep house-made stock, brine, mushroom infusions — every shift, from scratch. No consistency. No speed. No leverage. We asked: what if a cocktail mixer was built the way a chef builds stock? Real beef bones. Real chicken stock. Real umami.
Beef bone broth. Chicken bone broth. Mushroom umami. Miso. Pickle brine. Garlic. Truffle. Chili. Farm to Glass — ingredients that define depth. No tomato paste. No artificial flavor. Just the foundation that turns a cocktail into something serious.
The savory cocktail tradition is old — Bull Shots from the 1950s, Bloody Marys from the 1920s. But the bartender's burden is modern: make house stock, brine pickles, build infusions every shift. The labor is real. The inconsistency is real. The cost to the bar is real.
BONES eliminates the friction. Seven umami-forward profiles — beef broth, chicken broth, mushroom umami, miso truffle — each one demonstrating the depth that craft bartenders demand, without the daily prep. Developed with the bartenders who actually build these programs. Open, pour, serve.
Bones are where the flavor is. Any chef will tell you — the stock gets its depth from the bones. The bones define the character of the base. Without them, you have water. With them, you have foundation.
BONES is named for that foundation. The depth. The structure. The thing beneath the surface that makes everything else taste the way it does. Farm to Glass — from source ingredient to cocktail glass, with nothing artificial in between.
Beef bone broth. Chicken bone broth. The foundation where all flavor lives. No tomato paste. No artificial alternatives.
Mushroom, miso, truffle, beef reduction. The fifth taste. The flavor that transforms a cocktail into something serious.
Built with bartenders, not for them. Every bottle formulated for actual bar programs. Craft bartender approved.
Beef bones from farms. Mushrooms. Miso. Real ingredients with real history. Nothing artificial end-to-end.
No house-made stock required. No daily infusions. Open, pour, serve. Consistent depth every shift.
The kind of complexity that took bartenders hours to achieve. Now in a bottle. Justified at premium prices.
Broth-based. Umami-forward. Craft-bartender approved. Farm to Glass. Made for bars and drinkers who understand that depth is worth paying for.