The Seventh Sense Bitter
Just outside Basel in Switzerland, The Seventh Sense Bitter in Ettingen builds cocktail bitters from a bartender’s point of view. Founder Michael Schneider spent years behind the bar, chasing the small details that turn a mix into a composed drink. His approach is not about volume, but about control.
Each recipe is a seasoning in drops: concentrated, cleanly extracted, designed to sit inside a build rather than on top of it. Herbal, citrus or coffee-driven styles are formulated for repeatable dosing and a crisp aromatic line, with hands-on oversight from infusion to bottling.
In practice the bitters act like an invisible director: they knit sweetness, sharpen a highball’s outline and give aperitif serves a drier, more balanced architecture – precise, Swiss-made, and quietly persuasive.The Seventh Sense Bitter
Just outside Basel in Switzerland, The Seventh Sense Bitter in Ettingen builds cocktail bitters from a bartender’s point of view. Founder Michael Schneider spent years behind the bar, chasing the small details that turn a mix into a composed drink. His approach is not about volume, but about control.
Each recipe is a seasoning in drops: concentrated, cleanly extracted, designed to sit inside a build rather than on top of it. Herbal, citrus or coffee-driven styles are formulated for repeatable dosing and a crisp aromatic line, with hands-on oversight from infusion to bottling.
In practice the bitters act like an invisible director: they knit sweetness, sharpen a highball’s outline and give aperitif serves a drier, more balanced architecture – precise, Swiss-made, and quietly persuasive.
