…and for those want to try at home here`s the recipe for a tasty Manhattan Cocktail
2 oz (60 ml) American whiskey (rye or bourbon)
3/4 oz (30 ml) sweet vermouth
1-2 dashes The Bitter Truth Aromatic Bitters
Stir with ice. Strain into a cocktail glass. Garnish with a cherry, lemon or orange zest.
NOLA`s Classic Cocktail
Absinthe – 1 bar spoon or less to coat inside of glass
1 tsp. Sugar syrup (1:1)
2 dashes The Bitter Truth Creole Bitters
60 ml (2 oz) Rye Whiskey
Chill glass with a few ice cubes before making the cocktail. Discard ice once glass is properly chilled.
Mist or rinse glass with absinthe in order to thoroughly coat the interior of the glass.
Add simple syrup, bitters and whiskey to glass and stir to combine.
Garnish with lemon twist.
On may 10th and may 11th vistors of the Industry Invitational will have the chance to sample The Bitter Truth`s products. Come and swing by for a chat and a sip.
700 Plaza Drive, 2nd Floor
Secaucus, NJ 07094, USA
Telephone: 888 535 5522
Office: 201 210 0400
Fax: 201 319 0660
VISION WINE & SPIRITS, LLC is NEW EXCLUSIVE USA IMPORTER FOR
THE BITTER TRUTH AND BERG & HAUCK
March, 2014; Munich, Germany
Vision Wine & Spirits, LLC is pleased to announce that it has signed an agreement with Haromex Development, the exclusive worldwide distributor for The Bitter Truth and Berg & Hauck, to become the exclusive US importer for the two brands.
In 2006, with the global resurgence of classic cocktails, German mixologists Stephan Berg and Alexander Hauck conceived the idea of producing and selling a range of cocktail bitters. Both of them had already gained a considerable amount of experience in producing handmade cocktail bitters at the bars where they were working. In addition, Stephan owned a large collection of historical bitters, some of which hadn’t been produced for decades. Thus, he knew how the most well known bitters of the world tasted and was considered a specialist in this area.
The result of their collaboration was the birth of The Bitter Truth and Berg & Hauck brands. The Bitter Truth is a line of all-natural potable bitters consisting of Aromatic, Orange, Lemon, Celery, Jerry Thomas, Creole, Chocolate and Grapefruit varieties all sold in 200ml bottles. The line is one of the top-selling bitters brands in the USA. Additionally, there is a travel pack of five 20mls of Aromatic, Creole, Jerry Thomas, Orange and Celery bitters in a tin box with recipe booklet for ; a Pink Gin; and a range of boutique liqueurs for bartenders which include E**X**R, an herbal liqueur with sweet vermouth characteristics, Pimento, Violet, Apricot and Elderflower Liqueurs all in 750ml formats.
“The Bitter Truth Bitters are top notch when it comes to quality and consistency; they allow the bartender or at home mixologist the flexibility and versatility that only comes with grade A ingredients,” according to industry cocktail consultant Jonathan Pogash of The Cocktail Guru.
Berg & Hauck is a non-potable line of bitters consisting of Aromatic, Orange, Lemon, Celery, Creole and Jerry Thomas varieties all sold in 4 oz. bottles as well as in a kit of the five best-selling bitters with a cocktail recipe pamphlet in a gift box. Being non-potable allows for more channels of distribution and easier access for the home cocktail enthusiast and professionals alike. Additionally, Berg & Hauck makes an excellent chef’s tool for flavorings in recipes.
“We are fully convinced that because of the change to Vision Wine & Spirits, we can, together with Vision’s intimate knowledge of all channels of the market, marketing skills and proven track record, bring the development of The Bitter Truth and Berg & Hauck in the so important USA market to the next level and are looking forward to exciting times ahead,” said Stephan Berg.
60 ml (2 oz) Gin
5ml (1/8 oz) fresh Lemon Juice
5ml (1/8 oz) Maraschino Liqueur
1 dash The Bitter Truth Orange Bitters
Stir with ice and strain into a cocktail glass. Garnish with a cocktail cherry.
60 ml (2 oz) Dry Gin
30ml (1 oz) Sweet Vermouth
1 dash Maraschino Liqueur
1 dash The Bitter Truth Orange Bitters
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.
Smoking Monkey Cocktail
45 ml (1 1/2 oz) Banana infued Jameson Irish Whiskey
15 ml (1/2 oz) Pedro Ximenez Sherry
3 dashes The Bitter Truth Aromatic Bitters
Smoky Islay Scotch for misting
Shake with ice. Mist a chilled cocktail glass with a smoky Islay Scotch (like Ardbeg). Strain cocktail into the prepared glass. Garnish with a neon monkey bathed in the same smoky Islay Scotch.
Eye Opener Cocktail
45 ml (1 1/2 oz) aged Rum
1/2 teaspoon The Bitter Truth Apricot Liqueur
1/2 teaspoon Orange Curacao Liqueur
1 teaspoon grenadine
1/2 egg yolk
Dry shake to emulsify ingredients. Add ice to shaker and shake to chill and dilute. Strain into a chilled rocks glass.
King`s Elixir Cocktail
45 ml (1 1/2 oz) Gin
15 ml (1/2 oz) Dolin Blanc Vermouth
8 ml (1/4 oz) Goldwasser
2 dashes The Bitter Truth Celery Bitters
Stir ingredients with ice. Spritz oil of large lemon zest over chilled coupe. Add zest to glass. Strain cocktail into glass then remove lemon zest.
Apricot Lady Cocktail
30 ml (1 oz) white Rum
30 ml (1 oz) The Bitter Truth Apricot Liqueur
15 ml (1/2 oz) fresh Lime Juice
8 ml (1/4 oz ) Orange Curacao Liqueur
1/2 egg white
Vigorously dry shake all ingredients to fully emulsify egg white. Remove strainer spring, if used, and add ice to mixing tin. Shake to chill and dilute. Strain into a chilled cocktail coupe.
Chamomile Sour Cocktail
60 ml (2 oz) Chamomile infused Scotch Whisky
25 ml (3/4 oz ) fresh Lemon Juice
15 ml (1/2 oz) Sugar Syrup (2:1)
3 to 4 drops The Bitter Truth Creole Bitters
1 egg white
Add all ingredients to mixing tin. Froth or whip with a dairy frother or dry shake to emulsify. Add ice to tin and shake vigorously. Strain into a cocktail glass. Gently apply drops of bitters to foam. Draw a toothpick or straw through the bitters to create a nice design.
Eagel`s Dream Cocktail
45 ml (1 1/2 oz) Dry Gin
15 ml (1/2 oz) The Bitter Truth Violet Liqueur
15 ml (1/2 oz) fresh Lemon Juice
1/2 tsp. granulated Sugar
1 Egg White
Dry shake without ice. (Tip: remove the spring from a Hawthorne strainer and add it to your mixing tin before you dry shake. This will help to emulsify the ingredients and create a lot of body.) Then remove the spring and add ice. Strain into cocktail glass.
Queen`s Park Swizzle
90 ml (3 oz) aged Rum
8-10 Mint Leaves
15 ml (1/2 oz) fresh Lime Juice
15 ml (1/2 oz) Demerara Sugar Syrup (2:1)
1 dash The Bitter Truth Aromatic Bitters
Gently muddle mint leaves in a Collins or long drink glass. Add rum, sugar syrup, lime juice and bitters. Fill the glass with crushed ice and swizzle to combine ingredients. Finally top with more crushed ice and serve with straws. Cheers
Rum Ramsey Cocktail
50 ml (1 3/4 oz) Rum
10 ml (1/4 oz) Bourbon Whiskey
10 ml (1/4 oz) fresh Lime Juice
1/4 tsp granulated sugar
1 dash The Bitter Truth Creole Bitters
Stir with ice and strain into a cocktail glass.