Here is a excellent writeup about the upcoming release of The Bitter Truth`s CREOLE BITTERS in the U.S.!

Todd A. Price from New Orleans found the right words here…

Creole Bitters will land stateside during first week of august!!!

Recipes for CREOLE BITTERS

IMPROVED BRANDY COCKTAIL

2 oz Cognac, 3 dashes Creole Bitters, 2 dashes Absinthe, 1/2 oz Sugar Syrup

Stir in mixing glass with ice and strain into a chilled tumbler or cocktail glass. Garnish with a lemon twist.

PENDENNIS COCKTAIL

2 oz Gin, 1 oz Apricot Brandy, 2-3 dashes Creole Bitters, 1/2 oz Fresh Lime Juice

Shake with ice and strain into a chilled cocktail glass.

SEELBACH COCKTAIL

3/4 oz Bourbon, 1/4 oz Cointreau, 4 dashes Creole Bitters, 4 dashes Old Time Aromatic Bitters, Champagne

Pour all ingredients into a chilled Champagne flute and stir. Add the Champagne and stir again.
Garnish with an orange twist

The Bitter Truth is proud to announce that The Bitter Truth Celery Bitters took top prize in the Best New Product category at the Tales of the Cocktail® Spirited Awards® Ceremony this past Saturday July 24^th in New Orleans, Louisiana.  The competition was stiff this year with other nominees, Crème Yvette by Cooper Spirits, The Meehan Cocktail Bag by Jim Meehan and Cocktail Kingdom’s Barware, also in the running.  But it was Bitter Truth founders Stephan Berg and Alexander Hauck who took the stage at the world-renowned Roosevelt Hotel ballroom to accept the prize of Best New Product 2010.

Each year Tales of the Cocktail® celebrates the art and craft of cocktails by bringing together the world’s best in the cocktail community to the city of New Orleans for a five-day long feast of dinners, seminars, tastings, competitions and events.  The week culminates in the Spirited Awards® Ceremony where the very best bars, authors, establishments, products and visionaries are honored with Riedel Crystal awards from their peers and an international judging committee.  In his acceptance speech, Bitter Truth Founder Alexander Hauck thanked The Bitter Truth importer Domaine Select, PR maven Debbie Rizzo and, “All the people who love and… Read more

What better spot for a party could one imagine, than the rooftop pool at the Hotel Monteleone Hotel New Orleans.

Our U.S. importer DSWE will present the entire Classic & Vintage portfolio and The Tippling Brothers will mix up some tasty concoctions. See all DSWE events here…

You`ll have the chance to try the brand new CREOLE BITTERS and The Bitter Truth SLOE GIN (both will shortly arrive stateside).

At this years Tales of the Cocktails our range of bitters will be featured in a wide number of events and seminars.

A Shot of Black Stuff – Amazing Amaros and Brilliant Bitters –SPONSOR  Thursday, July 22 3:30- 5:00

The Other Side of the World – Thursday, July 22 10:30- noon

Tiki Now! The New Breed of Tiki Bar – Saturday, July 24 12:30- 2:00

Ichigo/Ichie: One Chance/One Meeting the Way How to Synchronize the Bartenders Mind/Body – Saturday, July 24 12:30- 2:00

Keeping Ahead in an Online World Sunday, July 25 12:20 – 2:00

….and cross fingers, cause our Celery Bitters is nominated BEST NEW PRODUCT at the Tales of the Cocktail Spirited Awards.

7 days to go…we`re looking forward to see you there. It will be fantastic!

Just a couple of days to go until the most important gathering of cocktail lovers on U.S. soil will take place in lovely New Orleans.

We will of course be around for this great event and we are looking forward to great food, cool drinks and nice talks.

If you are around as well, consider visiting us at the following seminar run by Jacob Brias.

A Shot of the Black Stuff- Amazing Amaros and Brilliant Bitters

The Royal Sonesta Hotel, The Grand Ball Room North

Thursday, July 22

3:30 PM – 5:00 PM

Few drinkers have done more than dip their toe into the bitter black world of amaros and bitters, but there is an extraordinary world of variety for those than can learn to love their sometimes difficult charms. From the simple frat-house pleasures of Jagermeister to the artisanal charms of Braulio and of course the take-no-prisoners of Fernet Branca and Underberg, you’ll learn, (and likely forget) the hundreds of herbs that give these drinks their intense flavour, as well as their serving styles, both old and new. You’ll also be exposed to some of the creative, and occasionally whimsical ways in which these… Read more

At the Veneto Lounge, bar manager Solomon invented a style of the gin and tonic named after the owner of the Hotel and Lounge Mr. Danzo. Its called … the Danzo.

Basically it’s some fine Hendricks Gin, Q tonic, Bitter Truth celery bitters…. with some sliced cucumbers served on the side with Pink Himalayan Salt sprinkled on top.

They serve up the Danzo all pretty. The presentation is fantastic. You glass comes on a plate with a single cube of ice and the bitters. A serving of gin is in a little glass to the side and you have your bottle of Q tonic as well. Cucumbers are on the plate. You then get to pour the gin and splash of tonic into the cup to your liking. Take a bite of the salted cucumber then dive into the smooth gin and tonic.

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[ July 21, 2010 to July 25, 2010. ]

Mark your calendars for:

Tales of the Cocktail: Hotel Monteleone, New Orleans