Bitters

Tomatina

Tomatina

2 tbsp Tanqueray No. 10 Gin
1 tbsp Amontillado Sherry
1 tbsp tomato juice
Juice of half a lemon
A few dashes Worcestershire sauce
2 dashes Tabasco
Pinch celery salt
Salt and pepper to rim the glass
Slice of lemon and a cherry tomato to garnish

Shake all ingredients with ice, rolling to combine.

Rim martini glass with salt and pepper.

Strain the cocktail into the prepared glass. Garnish with a small slice of lemon and a cherry tomato.

Via http://www.supergoldenbakes.com/2014/08/cocktail-friday-la-tomat...

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Port Cocktails

Via http://boozenerds.com/2014/04/06/any-port-in-a-storm/

2 oz ruby port
1 oz scotch
1 oz black walnut liqueur (we used the Dancing Pine)
3 dashes blackstrap bitters

Assemble in the glass. Add ice, Serve!

2 oz tawny port
2 oz rye
1/4 oz honey
3 dashes of Boker’s bitters (we used Jamie Boudreau’s from Canon)

Stir all ingredients with ice. Strain into a glass. Garnish with a brandied cherry.

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Bitters

A collection of fascinating bitters recipes, mostly from Chow:

Aromatic: http://www.chow.com/recipes/12039-aromatic-bitters

Orange: http://www.chow.com/recipes/12038-orange-bitters

Grapefruit: http://www.chow.com/recipes/11285-grapefruit-bitters

Cardamon/Saffron: http://www.chow.com/recipes/11279-sunshine-bitters

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Thai Collins

Thai Collins Highball

This is basically just a Tom Collins with a bit more Thai flavorings incorporated.

  • 2 parts dry gin
  • 1 part lime juice
  • Dash lemongrass syrup
  • Dash lemon bitters
  • Chilled carbonated water to taste

Mix in a highball glass with ice, top with soda water, garnish with a twist of something citrus or lemongrass spear and serve.

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The Christmas Tree

Christmas Tree Cocktail

Adapted from http://www.autumnmakesanddoes.com/2012/04/09/clear-creek-douglas-fir-eau-de-vie-cocktail/

2 parts gin (extra-floral/juniper-y gin preferred)

1 part douglas fir eau-de-vie (such as Clear Creek's)

3/4 part rosemary simple syrup

dash lemon bitters (or grapefruit juniper bitters, recipe linked below)

Shake with ice, drain into a cocktail glass.

Garnish with a sprig of rosemary and a fresh cranberry.

 

Some other douglas fir cocktails:

 

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The Ibsen

Copied and tweaked from http://beekman1802.com/food-and-wine/gartending-the-ibsen.html

Ingredients:

Chunks of ice from an ice-house. 5 pound chunk will be perfect

Poire Williams

Krogstad Aquavit from Portland, Oregon

Fresh Thyme and mint in a cheesecloth bag

Crushed Blackberries and Raspberries

Bitter End Moroccan Bitters

Seltzer Water

Pre-preparation:

A couple days before making this cocktail place a cheesecloth bag of mint and thyme inside a bottle of Aquavit and set into the fridge.

Cocktail Preparation:

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Negroni Sangria

Negroni Sangria

Per serving:
equal parts Aperol and Gin
3 parts prosecco
less than 1 part summer fruit (strawberries, blueberries, sliced peaches - raspberries and blackberries don't stay together well)
sugar to taste.

For the individual serving, the sweet vermouth feels unneeded. Perhaps a 1/2 part, or St. Germain

For a pitcher:
4 cups assorted fresh summer fruit (berries, sliced peaches)
2 to 4 tablespoons sugar (optional)

1 cup Aperol or Campari
1 cup sweet vermouth
1 cup gin
2 750-ml bottles chilled Prosecco

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Crusta

Brandy Crusta.
(Use Small bar-glass.)
Take 3 or 4 dashes of gum syrup.
1 dash of Boker's bitters.
1 wine-glass of brandy.
2 dashes of Curacoa.
1 dash lemon juice.

Before mixing the above ingredients, prepare a cocktail

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The DC Hurricane

3 ounces rye
1 ounce grenadine, or passion fruit syrup
1 ounce lemon juice
orange bitters
peychaud's
1 teaspoon superfine sugar

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The ChangeShot

The ChangeShot draws inspiration from classic cocktails such as the manhattan (a popular drink among the cm team) and the old fashioned.

Version 1

3 parts rum (Flor de Cana 7yr is good)
1 part cointreau
2 dashes per 4 oz orange bitters
1 dash per 4 oz aromatic bitters
1 tsp Pomegranate liqueur
1 tsp Grenadine (natural)
Orange peel

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