One of the places I've grown to like in Tacoma is Marrow. Marrow opened a couple years ago after my favorite coffee shop went under, so I was glad the space ended up becoming something great. Marrow is slightly on the spendy side (for me), so I don't frequent it too often, but it's one of my favorite places to go on a little date with Dan to grab a whisky ginger and beer on happy hour.
I've gotten a few of their specialty cocktails. I tried the Lillian a couple times because the description was similar to the Lavender cocktail offered by 1022, and while it didn't quite meet the off-the-charts tastiness of the Lavender, it didn't leave me wanting. On this particular journey to Marrow I tried their Bronson cocktail, which is bourbon, peach habanero bitters, and ginger beer on the rocks. Being a whisky ginger fangirl I was intrigued to see how the peach habanero bitters interacted with the whisky ginger and quite enjoyed the result. The peach adds a distinctly Southern attitude to the cocktail and the habanero isn't overwhelming at all, just adding a bit more depth and complexity to the drink. Dan and I have been adventuring in making our own bitters the past year, so we might try to come up with a peach habanero bitters recipe ourselves!