Angostura bitters

Devils Tears

  • 2 parts rye
  • 1 part scotch
  • juice of 1 lemon
  • 1 dash angostura bitters
  • 1 tsp saltwater

Stir together with ice, serve in a lowball. Based on a cocktail at Water and Wall in Virginia

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Bitter Old Friend

Based on Beuchert's "BITTER BOURBON GIUSSEPE," which advertised "cymar, bourbon, vermut negre, orange bitters, lemon juice":

3 parts Rye
2 parts sweet vermouth
1+ parts lemon juice (to taste)
¾ part aperol
¼ part St. Germain

Orange bitters.
Angostura bitters.

Shake well with ice, strain into a coupe or whiskey glass.

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Fall Classic

2 tablespoons apple brandy (such as Calvados or Laird's)
2 tablespoons bourbon
2 tablespoons fresh apple cider
1 tablespoon fresh lemon juice
1 dash of Angostura bitters
Dried or fresh apple slice (optional)

Fill a cocktail shaker with ice. Add 1 tablespoon thyme simple syrup, apple brandy, and next 4 ingredients. Shake cocktail vigorously 10-15 times and strain into a chilled Martini glass. Garnish with apple slice, if desired.

Thyme Syrup
1/2 cup sugar
15 sprigs thyme

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Saint-Florent

2 parts gin
1 pt fresh lime juice
1 pt Aperol
½ pt honey syrup
2 dashes of Angostura bitters per cocktail (if pt=oz, 4 dashes)
Champagne or sparkling wine
lime wheel for garnish

Combine gin, lime juice, Aperol, honey syrup, and bitters in a cocktail shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into chilled coupe glasses. Top off each with Champagne and garnish with a lime wheel.

Via http://www.bonappetit.com/recipe/saint-florent-cocktail

St. Florent
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Martinez

2 ounces genever or gin
1 ounce sweet vermouth
1/4 ounce maraschino liqueur
Dash of Angostura or orange bitters
Lemon twist for garnish

Stir or shake ingredients with ice, strain into a cocktail glass and garnish. Sub in genever for something even closer to a Manhattan (hat tip to TheGinisIN, with more good reference on the history of the drink here: http://www.foodrepublic.com/2012/10/12/martinez-cocktail-recipe

Martinez
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Lions Tail

2 oz. bourbon
½ oz. pimento (allspice) dram
¾ oz. fresh lime juice (~1 lime)
¼ oz simple syrup
1 dash Angostura or orange bitters

(Tweak pimento dram and lime juice to taste)

(Can drop the simple syrup and replace bourbon with rum)

(a dash of Benedictine DOM also rounds it out well)

Some history: http://badassdigest.com/2012/09/14/your-guide-to-drinking-this-w...

Lions Tail
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Boulvardier

Equal parts:

Bourbon (or Rye)
Aperol or Campari
Sweet Vermouth

Stir with ice in a lowball, garnish with a cherry or orange slice. Can also be drained into a highball.

Secret Cocktail
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Sazerac

  • 2 ounces Rye whiskey or Cognac
  • Three dashes Peychaud's Bitters (some sub in 1 dash of Angostura)
  • One sugar cube or 1 syrup/sorghum
  • Splash of absinthe, Herbsaint, or Pernod

Fill an Old Fashioned glass with ice, set aside.

Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.

Add the rye, bitters, and a few cubes of ice, and stir.

Discard the ice from the first glass, and pour in the absinthe. Turn the glass to coat the sides with the absinthe; then pour out the excess.

Sazerac
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Orange you Glad

Based on a cocktail at Restaurant Eve

1.5 parts Cointreau or Grand Marinier
1 part dry gin
1 part vodka
orange syrup
orange bitters (3 dashes)
lemon bitters (5 dashes)

Shake with ice, serve up in a cocktail glass. Flame an orange peel over the glass, rub rim.

Orange you glad
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Vieux Carre

1 ounce rye whiskey
1 ounce Cognac
1 ounce sweet vermouth
1 teaspoon Bénédictine D.O.M.
2 dashes Peychaud's Bitters
2 dashes Angostura Bitters

Mix all ingredients in a double Old Fashioned glass over ice; stir.

From http://gumbopages.com/food/beverages/vieux-carre.html

Vieux Carre
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