Just got a bottle of Fee Brothers lemon bitters and their bitters are glycerin based; not achohol. Glycerin I believe is sweet (like antifreeze)? Although thier labels list achohol the amount is negligible as it's in the natural and artificial flavor concentrates they use. I'm going to Bob's Bitters website today to order some excellent bitters including Difford's margarita and daiquiri bitters which are top notch!

I've only used their bitters, not their syrups or mixers, which I'm sure are heavily sweetened. Their bitters don't list any sweeteners but, tasting them in isolation, I can see where you might get that impression. It could arise from a concentration of fruit flavors, which is why I use them in the first place. I like the fact that they have a lot of different bitters focused on very specific flavors, like the cherry, or the celery (great in Bloody Marys). Their West Indian Orange Bitters, for instance, comes across as very orange-y compared to some other orange bitters, which is nice when you want to add orange and bitter flavors without too much additional "aromatic" complexity. Even their Aromatic Bitters has a distinct cinnamon note that makes it very different from (and not interchangeable with) Angostura, Bokers, or Bitter Truth Aromatic Bitters. I say go with the flavors you find complimentary to the drink and don't worry about sweetness. The tiny amount of bitters that go into most cocktails makes the sugars (if any) that might be present an insignificant part of the sugars in most any cocktail you might mix. They're hardly like amaros, after all. I also like the fact that Fee Brothers is an old, family-run business that's been around since the American Civil War.

But Cherry bitters sounds like an admirable conception!