Choclate Old Fashioned Bittermens Bitters Recipe

Beneath is a selection of cocktails that have been created by talented bartenders beyond the earth.

Featured Cocktails

Scandi Gibson

A fantastic savory cocktail created by Avery Glasser

ii oz Aquavit
ane oz Cocchi Americano
ten drops Bittermens Hellfire Habanero Shrub
20 drops Bittermens Orchard Street Celery Shrub

Combine the Aquavit, Cocchi Americano, Habanero Shrub and Celery Shrub in a mixing glass half-filled with water ice. Stir until chilled and diluted, about twenty seconds. Strain into a chilled rocks glass or coupe and garnish with a cocktail onion.

The Law Abiding Citizen

This cocktail past Ryan Gannon of Cure in New Orleans was the grand prize winner in Pama's "Are You Indispensable?" Cocktail Competition in January 2014.  This recipe was featured in an article on Food Democracy.

3/4 ozPama Pomegranate Liqueur
i.five oz Hidalgo Napoleon Amontillado Sherry
three/4 oz lemon juice
1/4 oz simple syrup (1:1)
four drops Bittermens 'Elemakule Tiki Bitters

Shake everything with ice and and double-strain into a coupe.  Garnish with iv drops Bittermens 'Elemakule Tiki Bitters.

Car

An adaptation of a cocktail dating back to 1903 by Jack McGarry of the Dead Rabbit Grocery & Grog in NYC.  This recipe appeared in Wine Enthusiast Magazine.

1 oz Pernod Absinth
1/2 oz Marie Brizard Parfait Amour
1/2 oz simple syrup
4 dashes Bittermens Orchard Street Celery Shrub
iii oz Piper-Heidsieck NV Brut Champagne
Lemon skin twist for garnish

Add Pernod, Parfait Amour, uncomplicated syrup and Celery Shrub to a mixing glass with ice.  Stir well, then strain into a Champagne flute.  Top with Champagne.  Gently twist the lemon peel over the beverage to extract the oils, and add equally garnish.

Improved Tequila Cocktail

Created past Bobby Heugel of Anvil Bar & Refuge, The Pastry War and many other fine establishments in Houston, TX.  This recipe appeared in the Washington Postal service.

ii oz reposado tequila (Heugel recommends Siete Leguas or Siembra Azul)
ane teaspoon maraschino liqueur
2 dashes Bittermens Xocolatl Mole Bitters
1 dash Angostura Bitters
1 teaspoon agave nectar
Twist of lemon pare, for garnish

Fill a mixing glass halfway with ice. Add together the tequila, maraschino liqueur, both bitters and the agave nectar. Stir vigorously for 30 seconds, then strain into a chilled cocktail drinking glass.  Twist the lemon peel over the drink, rub the rim of the glass, and so drop it in as a garnish.

Gentlemen's Nouvelle

This cocktail was created past David Ortiz, Spirits Specialist and Educator for Stacole Fine Wines in Florida.

Combine the post-obit:

ane oz Bittermens Amère Nouvelle
2 oz fresh grapefruit juice
two dashes Bittermens Orchard Street Celery Shrub

Milk shake hard, strain into a coupe glass and acme with sparkling wine. Garnish with i/ii grapefruit wheel.

Sforzando

Created by Eryn Reece, Miss Speed Rack 2013. This recipe was featured on Liquor.com.

1 oz Rittenhouse Rye
3/four oz Del Maguey Chichicapa Mezcal
i/2 oz Dolin Dry Vermouth
1/2 oz Benedictine
1 dash Bittermens Xocolatl Mole Bitters

Add all the ingredients to a mixing glass and fill with ice.  Stir, and strain into a coupe glass. Garnish with a slice of orange peel.

The Greenhouse

Span Lounge, New Orleans, LA

1.5 oz Schlichte Gin
1/2 oz Bittermens Amère Nouvelle liqueur
1 oz soda water
1/2 oz fresh lemon juice
six drops Bittermens Hopped Grapefruit Bitters

Combine all ingredients in a shaker with ice and milkshake well.  Strain into a chilled cocktail drinking glass.  Terminate by floating 1 oz of Luxardo Apricot liqueur into the bottom of the drinking glass and sprinkle a pinch of micro basil across the top.

1682

This apertif-fashion cocktail was created past Matty Durgin of the Light-green Russell in Denver, CO.

one.5 oz Pierre Ferrand Dry Curacao
1 oz Bonal Gentiane Quina
1/2 oz Dolin Blanc Vermouth
1 long dash Bittermens New England Spiced Cranberry

Combine all of the ingredients in a mixing drinking glass and add croaky ice.  Long stir.  Serve upward in a chilled coupe with a discarded orange twist.

Jane Russell

Created by New York bartender Brian Miller, this cocktail combines two rye whiskies. This recipe appeared online in The Huffington Post.

i.5 oz Russell's Reserve Rye
i/two oz Rittenhouse Rye
1/4 oz Carpano Antica Formula Vermouth
1/four oz Grand Marnier
1/4 oz Bénédictine
1 nuance Bittermens Xocolatl Mole Bitters

Add together all the ingredients to a mixing glass and fill with water ice. Stir, and strain into a coupe or cocktail glass. Garnish with an orange twist.

Sleeping with Strangers

Created by Maksym Pazuniak, co-creator of Beta Cocktails.  This recipe appeared online at Wine Enthusiast Magazine.

1 oz Rhum Neisson Blanc
1 oz Kronan Swedish Punsch Liqueur
i oz Campari
7 drops Bittermens Orange Cream Citrate
Orange twist, for garnish

In a mixing glass, stir together the rhum, punsch and Campari. Add the drops of orange cream citrate. Strain over a large ice cube in a lowball drinking glass. Garnish with an orange twist.

Freudian Daiquiri

Created past Jacki Walczak of Sylvain (New Orleans) – considering sometimes a banana is merely a banana and sometimes a daiquiri is simply a daiquiri.

2 oz El Dorado 5 year Demerara Rum
.75 oz Lime Juice
.5 oz Giffard Banane du Bresil
1 barspoon ii:1 Simple Syrup (65 Brix)
1 pipette (a full dropper) of Bittermens Hellfire Habanero Shrub

Milk shake and serve in a rocks glass sans water ice (or an Antoinette coupe if you are so inclined).

The Bitter Monk

Created past Tom Schlesinger-Guidelli of Island Creek Oyster Bar in Boston, MA, this cocktail was 1 of the Cocktails of the Week in Esquire Magazine (full article hither: Cocktail of the Week: Biting Monk).

ane.5 oz Former Monk Rum (or other night rum)
3/4 oz fresh lemon juice
iii/4 oz Aperol
i nuance Bittemens 'Elemakule Tiki Bitters

Mountain in a mixing glass, add ice, shake, and strain into a coupe drinking glass. No garnish.

The Woodberry Schooner

Created by Matt Ficke of the Columbia Room in Washington, DC.

1 oz Silver Tequila
one oz Dolin Blanc Vermouth
one/two oz simple syrup (or less to taste)
1/2 oz lemon juice
fifteen-20 drops Bittermens Orchard Street Celery Shrub

Stir, strain into a coupe and garnish with a lemon twist.

White Port Cobbler

This modern take on a cobbler was created by Nick Detrich of Cure in New Orleans (recipe via Within Hook).

3 oz Portal White Port
1/4 oz Small-scale Hand Foods Orgeat Syrup
2 dashes Bittermens 'Elemakule Tiki Bitters

Combine in a shaker tin can. Add four-5 large ice cubes and shake for a few seconds. Strain over pebbled ice in a julep or cobbler tin can and garnish with a gently browbeaten bouquet of mint and candied almonds.

Age of Reason

Created by Han Shan of B-Side in NYC, this cocktail was named as one of Gaz Regan'south 101 Best New Cocktails 2012.

two oz Michter's Rye Whiskey
i/2 oz Pierre Ferrand Cognac Ambre
1/two oz Cocchi Americano
1 generous barspoon Green Chartreuse (about i/4 oz)
1 generous barspoon Yellow Chartreuse (nigh 1/4 oz)
10 drops Bittermens 'Elemakule Tiki Bitters
1 Lemon Twist

Stir over water ice and strain into a chilled cocktail glass.Run the twist around the rim of the drinking glass, then discard.

"Gaz says: 'Han fabricated some bold moves with this drink, and they paid off well—specially in the case of the Bittermens 'Elemakule Tiki bitters which, on paper, make no sense. In the glass, though, they play a ukulele while the other ingredients dance like Uma Thurman and John Travolta in Pulp Fiction.'"  (via gazregan.com)

Southward of No North

This java cocktail was created by Chris Langston of 1022 South in Tacoma, Washington (recipe via Imbibe).

i.five oz Reposado Tequila
i/2 oz simple syrup (1:ane)
1/2 oz Cynar
1 oz cold-brew coffee (Langston uses an Ethiopian Harrar)
1 fresh egg white
ii dashes Bittermens Xocolatl Mole Bitters

Combine ingredients in a shaker, shake vigorously and strain into a chilled cocktail drinking glass.  Top with 2 dashes of Bittermens Xocolatl Mole Bitters.

"Rum Row" Old Fashioned

Created past Dominic Venegas of the NoMad Hotel, this cocktail was the winner of the Tales of the Cocktail 2012 Official Cocktail Competition.

1.25 oz El Dorado 12 year old Rum
3/four oz Banks five Island Rum
one/iv oz h2o
1 barspoon Muscovado Sugar
1 nuance Angostura Orange Bitters
1 drop Bittermens Caricatural Bitters
Navel orangish peel, squeezed over and dropped in

Place one bar spoon of Muscovado Saccharide in an Sometime Fashioned glass. Drop Orangish and Burlesque bitters in saccharide, add one/iv oz h2o, and add three-iv cubes of water ice. Stir for about v-7 seconds. Cascade in three/4 oz Banks 5 Isle Rum and ane.25 oz El Dorado 12 year old Rum. Garnish with a bellybutton orange pare.

The 700 Songs Gimlet

The Shanty at New York Distilling Visitor, Brooklyn, NY

1.5 oz NY Distilling Co. Perry'south Tot Navy Strength Gin
three/4 oz fresh lime juice
one/2 oz simple syrup
ane/4 oz cinnamon syrup
5 drops Bittermens Hellfire Habanero Shrub

Shake and strain into a chilled cocktail glass.

The Amaris

This cocktail was created past Aaron Polsky of Amor y Amargo as a one thousand gesture to win back the eye of his then-girlfriend, Amaris. Read the total story hither.

ane/two oz Fernet Branca
1/ii oz Strega
i/2 oz Gran Classico
1/2 oz Dolin Dry out Vermouth
five drops Bittermens Burlesque Bitters

Stir, strain bully into a chilled rocks glass.

Fallow Grave

Created by Robin Kaufman of the Toronto Temperance Society (recipe via And Ane More For The Road)

one.75 oz Buffalo Trace Bourbon
one oz Amaro Nonino
ane-two barspoons Creme Yvette
ii-3 dashes Bittermens Hopped Grapefruit Bitters
1 nuance Regan'south Orange Bitters #6

Stir all ingredients over ice and strain into a cocktail coupe. Flame a grapefruit skin over top.

Madeira Cobbler

Bellocq, Hotel Mod, New Orleans

i½ ounces Sercial Madeira
½ ounce simple syrup
two peels orange zest
1 pare lemon zest
Bittermens Xocolatl Mole Bitters

Shake Madeira, elementary syrup and peels with cracked water ice. Pour contents (including the ice) into a rocks glass. Summit with a few drops of bitters and serve with a straw.

Albuquerque Old Fashioned

Created by Tristan Willey while at Amor y Amargo

2 oz Rittenhouse Rye Whiskey
Barspoon of Pikestaff Syrup
iii dashes Angostura Bitters
6 drops Bittermens Xocolatl Mole Bitters
20 drops Bittermens Hellfire Habanero Shrub

Stir with ice and garnish with an orange twist.

Peru Blanco

Another cracking Pisco cocktail from Boston's Brother Cleve

one oz Macchu Pisco
1 oz Bittermens Amère Nouvelle
1 oz Dolin Vermouth de Chambéry Blanc
2 dashes Bittermens 'Elemakule Tiki Bitters

Stir with ice, strain; garnish with a fatty orangish twist.

Regime Modify Punch

Colin Shearn of The Franklin Mortgage & Investment Co. in Philadelphia created this punch for one. This recipe appeared on Reuters.com.

i.v oz Old Thousand-Dad Bonded Whiskey
one oz Fresh lemon juice
3/4 oz Tropical Fruit Blackness Tea
1/ii oz Lairds Bonded Applejack
i/ii oz Demerara Syrup
ane/iv oz Galliano
1/4 oz Honey Syrup
1 tsp. Allspice Dram
ane dash Bittermens 'Elemakule Tiki Bitters

Combine all ingredients and milk shake with water ice.  Strain into large goblet with fresh water ice.  Top with one oz seltzer.  Makes 1 serving.

The Hotel Room Temperature

This recipe appeared in an article on Starchefs.com nigh room temperature cocktails. It was created by Kirk Estopinal of Cure in New Orleans.

1.5 oz Carpano Antica Vermouth
3/4 oz El Dorado 12 Year Rum
1/2 oz Marie Brizard Orange Curaçao
14 drops Bittermens Xocolatl Mole Bitters
Orangish Peel

Combine the ingredients in a rocks glass. Stir and cascade between ii rocks glasses a few times. Serve in one of the glasses with a peel of orange peel that has been expressed on the drinking glass, merely not into the drink. Hang the pare on the glass artfully.

Improved Tequila Cocktail

Created by Bobby Heugel of Anvil Bar & Refuge in Houston, TX, this cocktail recipe appeared in the Washington Post.

2 oz Reposado Tequila (Siete Leguas or Siembra Azul preferred)
1 teaspoon Maraschino Liqueur
2 dashes Bittermens Xocolatl Mole Bitters
1 dash Angostura Bitters
1 teaspoon agave nectar
Twist of lemon peel for garnish

Fill a mixing drinking glass halfway with water ice. Add together the tequila, maraschino liqueur, both bitters and the agave nectar. Stir vigorously for xxx seconds, then strain into a chilled cocktail glass.

Twist the lemon skin over the drink, rub the rim of the drinking glass, then drop it in as a garnish.

Loose Noose

This stirred bourbon potable was created by Frank Cisneros of Dram in Brooklyn, NY. Information technology appeared in the second edition of "Lush Life: Portraits from the Bar" by Jill DeGroff.

ii oz Bourbon
1/2 oz Sweet Vermouth
one/2 oz Fino Sherry
1/2 teaspoon St. Elizabeth Allspice Dram
ii dashes Bittermens Xocolatl Mole Bitters

Stir with ice. Strain into a chilled cocktail coupe. Garnish with an orange twist.

Diablo Azul

Created by Bob McCoy while at Eastern Standard, Boston, MA

3/4 oz Blanco Tequila (Siembra Azul)
three/iv oz Yellow Chartreuse
3/4 oz Cointreau
3/4 oz Lime Juice
1 dash Bittermens Hopped Grapefruit Bitters

Shake and strain into a cocktail drinking glass.  No garnish.

Amidst Dreams

This Manhattan-inspired cocktail was created by Turk Dietrich of Cure in New Orleans, LA

2 oz Carpano Antica
½ oz Green Chartreuse
½ oz Rye Whiskey
ix drops Bittermens 'Elemakule Tiki Bitters
7 drops Fee Bros. Old Manner Aromatic Bitters

Combine liquid ingredients and stir with ice.  Strain into a chilled cocktail drinking glass.

Northern Lights

Created by Tom Schlesinger-Guidelli, the Northern Lights is one of the signature cocktails at Craigie on Main in Cambridge, MA

1.five oz Scotch
iii/4 oz St. Germain Elderflower Liqueur
1/4 oz Clear Creek Douglas Fir Eau de Vie
1/2 oz fresh lemon juice
1/4 oz fresh orange juice
1/iv oz Demerara syrup (1:one demerara sugar and water)
2 dashes Bittermens 'Elemakule Tiki Bitters

Combine Scotch, St. Germain, Eau de Vie, lemon juice, orange juice and syrup in a shaker.  Add water ice and shake vigorously.  Strain into a chilled cocktail glass and garnish with a lemon twist.

Rum Manhattan

Created past Ed Hamilton of the Ministry building of Rum, this cocktail was presented at the Diageo "Cocktails Around the Globe" event at Tales of the Cocktail 2011.

3/four oz Zacapa Rum 23
1/two oz Dolin Rouge Vermouth
ii dashes Bittermens Xocolatl Mole Bitters

Combine ingredients in a mixing glass and fill with water ice.  Stir until chilled and strain into a cocktail glass.  Serve direct up with either a cherry or twist of orange, lemon or lime.

Grito de Dolores

Andy Seymour of AKA Vino Geek created this cocktail, which was featured at Diageo's "Cocktails Around the World" event at Tales of the Cocktail 2011.

3/4 oz Tanqueray No. Ten
one/2 oz Del Maguey Crema Mezcal
ane dash Del Maguey Tobala Mezcal
two dashes Bittermens Xocolatl Mole Bitters
Grapefruit Twist for Garnish

Combine ingredients into cocktail shaker with water ice.  Milkshake vigorously and strain into a cocktail glass.  Garnish with a wide grapefruit twist.

Sadie Hawkins Sling

This bourbon-based tiki cocktail from JBird in New York Urban center is big enough for two!

Photograph: Jessica Leibowitz

1 pineapple
2 dashes Bittermens 'Elemakule Tiki Bitters
1/2 oz demerara syrup *
three/4 oz John D. Taylor'due south Falernum
3/4 oz pear brandy
1/2 oz Rothman & Winter Orchard Apricot Liqueur
one oz freshly squeezed lemon juice
ii oz pineapple juice
4 oz Buffalo Trace Bourbon

Core pineapple (leaving a few inches of fruit at the bottom to make an oversize vessel).  Freeze overnight in a Ziploc purse.

Put a pocket-size amount of ice in a cocktail shaker.  Add bitters, demerara syrup, falernum, pear brandy, apricot liqueur, lemon juice, pineapple juice, and bourbon.

Milkshake and strain into the cored and frozen pineapple.  Add together crushed water ice; stir with a swizzle stick or long spoon.  Add together more crushed water ice and garnish as desired (pineapple leaves, orangish slices, bendy straws, umbrella…)

* To make demerara syrup: heat carbohydrate with water over low in a small bucket, stirring to dissolve.  Let absurd.  Keep refrigerated.

via Serious Eats

Peru Negro

Created by Brother Cleve, the Godfather of Boston'due south cocktail revival

1 oz Macchu Pisco
1 oz Gran Classico Biting Liqueur
i oz Sweet Vermouth
ane/2 oz Amaro Nonino
2 dashes Bittermens Xocolatl Mole Bitters

Stir and serve up with an orange twist.

Hiram Bingham

Created past Jay Crabb of the Walnut Creek Yacht Gild in Walnut Creek, CA, this cocktail appeared in the July/August 2011 outcome of Imbibe Magazine. It is named for the explorer who came across the ruins of Machu Picchu in 1911.

1.five oz Quebranta Pisco
1 oz Apricot Liqueur (such as Rothman & Winter)
1 oz fresh lime juice
1/4 oz Cane Syrup
2-iii dashes Bittermens 'Elemakule Tiki Bitters
vi leaves fresh mint, torn
Chilled Brut Sparkling Wine

Combine ingredients in a shaker and fill with water ice. Shake until chilled (about 10 seconds). Double strain through a fine-mesh strainer into a chilled flute drinking glass. Garnish with a stale apricot and a mint sprig.

Shandygaff

The Golden Dawn, Auckland, New Zealand (thank you to Jacob Briars for the recipe!)

"A Dickensian marriage of gin, beer and ginger beer, and lemon, finished with outrageously practiced grapefruit bitters."

45 mls (1.5 oz) Beefeater gin
90 mls (3 oz) Hallertau No. 1 (The Gilt Dawn's typhoon house beer, which is like to a more aromatic, fruity Brooklyn Lager)
90 mls (3 oz) Bundaberg Ginger Beer
Bittermens Hopped Grapefruit Bitters to garnish

Fill up a beer glass with ice, add together gin and beer, stir rapidly, and so elevation with ginger beer. Finish with 3 lemon wedges and a couple of dashes of Bittermens Hopped Grapefruit bitters atop the drinking glass.

Boston Tea Party (Dial)

From Jim Meehan of New York's PDT for the Wall Street Journal

one 750 ml canteen Banks five Isle Rum
xviii oz Sencha Green Tea
1 375ml bottle Noilly Prat Dry out Vermouth
six oz St. Germain Elderflower Liqueur
½ oz Bittermens Boston Bittahs

Combine all ingredients and chill in a refrigerator. Serve in a bowl with a large block of water ice. Garnish each serving with grated nutmeg. Serves many.

The Smoking Gun

Winner of the 2010 Metropolitan Opera Cocktail Competition
Created by Lynnette Marrero – Peels, NYC

1/4 oz Cio Ciaro
ane.5 oz Rittenhouse Rye
i/four oz Smoked demerara*
i dash Bittermens Xocolatl Mole Bitters
1 nuance Angostura Bitters

Garnish with a flamed orange zest.

* 1 tbsp Lapsong Souchong tea brewed into viii oz water.  Add tea to humid water and let it steep for two hours.  Add tea to viii oz demerara over medium heat.  Simmer and reduce.  Chill.

East Bharat Trading Company

Winner of the 2010 Appleton Estate Reserve "Remixology" Bartender's Claiming
Created by Brian Miller

2 oz Appleton Estate Reserve
3/4 oz Eastward Bharat Solera Sherry
i/2 oz Ramazotti
two dashes Bittermens Xocolatl Mole Bitters

Stir & strain into a coupe – no garnish.

Alicante

Winner of the 2010 Tales of the Cocktail Bar Room Brawl
Winning Bar: Beverage, Boston
Created past Scott Holliday – Rendezvous, Cambridge, MA

1.5 oz Grand Marnier
ane oz Van Oosten Batavia Arrack
one oz Noilly Prat Dry out Vermouth
2 dashes Angostura Orange Bitters
2 dashes Bittermens Xocolatl Mole Bitters

– Combine all ingredients in double quondam fashioned drinking glass over a large chunk of ice.
– Stir to incorporate and dilute.
– Orange Twist (expel the oil over drink, discard the twist) and sprinkle salt on the ice cube.

History (from Drinkable'due south Facebook Page): Scott Holliday (from Rendezvous in Cambridge, MA) created this cocktail. Alicante is a city in Espana, located on the southwest coast, on the Mediterranean. Information technology is the capital letter of the province of Alicante, and one of the fastest growing cities in Spain. The area has been inhabited for over 7,000 years, and was a vital trading port for early civilisation. The Alicante is a unique cocktail in that the combination of ingredients allow sweetness, salt, bitter & umami to all shine through in i drinking glass. The matching of orange and chocolate rest well with the funkiness of Batavia Arrack.

Cider a la Minute

Created past Heather Mojer – Hungry Female parent, Cambridge, MA

1/iv of a Macoun apple tree, grated
1 compression cinnamon
1 pinch nutmeg
1/iii oz Becherovka
1/2 oz Velvet Falernum
i.5 oz Ron Zacapa Solera 23

Milkshake and strain into an ice filled collins glass.  Top with 2 dashes Bittermens 'Elemakule Tiki Bitters and Fevertree ginger beer

Tequila Amargo

When yous ask a "barman" what he can do for a bitter tequila beverage and this is what he comes upwards with, you lot know you're at the right place. This is a cosmos from the legendary Fernando del Diego, possessor of Del Diego in Madrid. (Jan 16, 2009).

His original recipe:

3 of Herradura Reposado Tequila
i golpe of Creme de Cassis
1 golpe Moet and Chandon Marc de Champagne
1 golpe Punt e Mes
iv dashes Bittermens 'Elemakule Tiki Bitters

At present, his "3" means a three count, and a "golpe" is a splash… I'd interpret it similar this:

2 oz Herradura Reposado Tequila
two bar spoons Creme de Cassis
2 bar spoons Moet and Chandon Marc de Champagne
2 bar spoons Punt e Mes
4 dashes Bittermens 'Elemakule Tiki Bitters

Stir and serve upwardly in a cocktail glass. Finish with a wide orange peel.

Opaka Raka

Created by Brian Miller equally part of the launch of the now defunct Elettaria. Information technology's a new Tiki classic, featured in Beachbum Berry Remixed (p. 206).

1.v oz Junipero Gin (if not available, Tanqueray tin can be substituted)
1.5 oz Donn'southward Spices #ii (equal parts vanilla syrup and allspice dram)
3/four oz Lime Juice
i/4 oz Simple Syrup
1 nuance Bittermens 'Elemakule Tiki Bitters

Shake with ice and serve in a highball glass filled with fresh ice. Garnish with a lime bicycle.

#42

A summer refresher from the team at Hungry Mother in Cambridge, MA.

two.five oz Greylock Gin
1/4 oz Dry Vermouth
one/4 oz Dearest Syrup
i dash Bittermens Boston Bittahs

Stir and serve in a coupe glass with a lemon twist.

Right Hand

Created by Michael McIlroy of Milk and Honey and Little Branch in 2007. Executed properly, this cocktail is perfectly balanced with an amazing vanilla finish.

1.5 oz Aged Rum (Matusalem Gran Reserva)
3/iv oz Carpano Antica
3/4 oz Campari
two dashes Bittermens Xocolatl Mole Bitters

Stir and serve upward in a cocktail glass

The Conference

A play on the Sometime Fashioned by Brian Miller at Expiry and Visitor, 2007. It's i of those drinks that evolves as the ice slowly melts into the cocktail.

i/4 oz Demerara Sugar Syrup
1/two oz Rittenhouse Bonded Rye (100 Proof)
1/ii oz Buffalo Trace Bourbon
1/ii oz Cognac
1/2 oz Calvados
2 dashes Angostura Bitters
one nuance Bittermens Xocolatl Mole Bitters

Garnish
Orange Twist (wide)
Lemon Twist (wide)

Stir all the ingredients aside from the twists in an ice filled shaker drinking glass. Strain into a double erstwhile fashioned glass over water ice. Add together orangish and lemon twists.

Latin Quarter

Joaquín Simó reinterprets the classic Sazerac with fantastic results. Death and Company , 2007.

two oz Ron Zacapa 23 year quondam Rum
i/2 barspoon Sugar Cane Syrup
one dash Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters
iii dashes Peychaud Bitters
Lemon Twist

Rinse
Absinthe (Herbsaint or Ricard)

Fill a double erstwhile fashioned glass with ice and a minor corporeality of Absinthe (Herbsaint or Ricard). Stir the rum, saccharide cane syrup and bitters in an ice filled shaker glass. Dump the ice from the onetime fashioned glass and rotate the glass to ensure that the rinse coats the unabridged within of the drinking glass. Strain into the glass. Twist lemon peel over the glass and discard (do not put the twist in the glass).

The beginnings of Ago Perrone's Dolce and Cabana

Dolce and Cabana

Ago Perrone, one of London's amazing bartenders, created this fantastic cocktail while at Montgomery Identify that showcases Cabana Cachaça.

45 ml (1.five oz) Cabana Cachaça
xx ml (2/3 oz) Lillet Rouge
ii dashes Bittermens Hopped Grapefruit Bitters
2 dashes Bittermens Xocolatl Mole Bitters
5 ml (1/2 barspoon) Simple Syrup
Lemon Twist (discard subsequently twisting)

Stir in a large chalice (like the one in the moving picture to the right) and strain into a cocktail coupe. Twist and discard lemon and garnish with a fresh cherry.

Second Sip

This is what happened when we challenged Brian Miller, and so at Expiry and Company, to come with a cocktail that combines scotch, bitters and Fernet Branca…

2 oz Compass Box Asyla Scotch
1/2 oz Carpano Antica sweet vermouth
1/2 oz Cockburn 20 twelvemonth quondam Tawny Port
1/4 oz Fernet Branca
two dashes Bittermens Xocolatl Mole Bitters

Stir, strain and serve in a coupe. Please, no garnish!

New England Daiquiri

A modification of a archetype cocktail by Joaquín Simó at Death and Company, 2007.

ii oz Ron Zacapa 23 year old Rum
1/2 oz Lemon Juice
2 tsp Maple Syrup
1 dash Bittermens Xocolatl Mole Bitters

Shake and serve up in a cocktail glass.

Camerone

Created by Paul Clarke while reviewing Bittermens for the Cocktail Chronicles.

two oz Reposado Tequila (Don Julio)
3/iv oz Amer Picon
ane/4 oz Licor 43
2 dashes Bittermens Xocolatl Mole Bitters

Stir well with ice and strain into a chilled cocktail glass.

Neisson Negroni

Created by Avery Glasser while at Death and Company with Ed Hamilton, the Minister of Rum. Though the contents are remarkably similar to the Right Hand, the different proportions create a remarkably different drink.

i oz Neisson Reserve Agricole Rum
1 oz Campari
iii/4 oz Carpano Antica
1 dash Bittermens Xocolatl Mole Bitters

Stir and serve up in a cocktail glass with an orange twist.

Chocolate Martica

Created by Phil Ward at Expiry and Company, 2007.

1 oz Appleton 5/X Rum
1 oz Cognac (Courvoisier VS)
1 oz Carpano Antica
i/4 oz Luxardo Maraschino
2 dashes Bittermens Xocolatl Mole Bitters

Stirred and served up in a cocktail glass.

Young Laddie

Joaquín Simó riffs on an Old Fashioned, substituting scotch for the more mutual bourbon. The resulting drinkable is extremely complex nonetheless surprisingly refreshing. Death and Company, 2007.

2 oz Bruichladdich "Rocks" Scotch Whisky
1/4 oz Simple Syrup
1 dash Peychaud Bitters
1 dash Bittermens Hopped Grapefruit Bitters

Garnish
Orangish Twist (wide)
Grapefruit Twist (wide)

Stir all the ingredients bated from the twists in an ice filled shaker glass. Strain into a double old fashioned glass over water ice. Add orange and grapefruit twists.

South of Due north

A Brian Miller original – crisp, fruity and positively habit forming. Decease and Company, 2007.

1 oz Herradura Silverish Tequila
iii/four oz St. Germain Elderflower Liqueur
1/2 oz Lime
one/iv oz Simple Syrup
i dash Bittermens Hopped Grapefruit Bitters
2 oz Champagne (Politician Roger)

Milkshake all ingredients bated from the Champagne. Strain into a Collins glass filled with water ice cubes. Height with Champagne.

Share this post