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So far TheBitterTruth has created 274 blog entries.

Apricot Lady Cocktail with Robert Hess

In this episode of The Cocktail Spirit, Robert answers a viewers question about using egg whites in cocktails. Specifically, he discusses health concerns as well as how egg whites enhance or change the texture of a cocktail and how to incorporate them. To demonstrate how to incorporate an egg white into a cocktail, Robert dry shakes all the ingredients before adding ice and shaking the Apricot Lady Cocktail briefly to dilute and chill.

Apricot Lady Cocktail

Ingredients:
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

Instructions:
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 with Jamie Boudreau

At Canon, Jamie Boudreau`s bar in Seattle, WA, they take pride in the sours they create each and every night. Like many cocktails served at Canon, sours are made with 2:1, rich simple syrup. In the Chamomile Sour, Scotch is infused with the plentiful, calming herb to create a truly delightful, rich, yet light take on the classic sour style cocktail.

Chamomile Sour Cocktail

Ingredients:
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

Instructions:
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 with Robert Hess

The Eagle`s Dream Cocktail is a light and delicious gin cocktail with a frothy texture which is just perfect for brunch. Robert Hess adds some great advice on dry shaking a cocktail by using the spring of a hawthorne strainer. This little trick is adding a thick froth to cocktails that use egg white and require a dry shake without adding dilution.

Eagel`s Dream Cocktail

Ingredients:
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

Instructions:
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 Cocktail with Robert Hess

The Queen’s Park Swizzle is a rich and flavorful rum based tiki cocktail and was a favorite of tiki legend Trader Vic. The drink was named for the oasis that was the Queen’s Park Hotel, formerly located in Trinidad’s Port of Spain. Robert demonstrates the proper swizzling technique as well as a quick and easy way to crush ice with common household items, should you not have a Lewis Bag on hand.

Queen`s Park Swizzle

Ingredients:
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

Instructions:

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 with Robert Hess

The Bon Ton Café is one of New Orleans finest restaurants and famous for one particular drink – The Rum Ramsey Cocktail. The drink is not only famous it`s recipe is secretly guarded by the Bon Ton Cafe and it remains a secret even when Robert Hess attempted to get closer to what is or what is not the original recipe for the Rum Ramsey Cocktail.

Rum Ramsey Cocktail

Ingredients:
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

Instructions:
Stir with ice and strain into a cocktail glass.

Fourth Regiment Cocktail with Jamie Boudreau

There aren`t too many classic cocktails calling for celery bitters, but one that is mostly credited is the Forth Regiment Cocktail which was popular in the late 1900, and considered good enough to go into Charles H. Bakers Gentleman Companion in the 1930`s. Celery Bitters are a bit weird, but once applied in the right way to a cocktail it has the power to become the magical ingredient as Jamie said so nicely in this little video.

Fourth Regiment Cocktail

Ingredients:
30 ml (1 oz ) Rye Whiskey
30 ml (1 oz ) Sweet Vermouth
1 dash The Bitter Truth Orange Bitters
1 dash The Bitter Truth Creole Bitters
1 dash The Bitter Truth Celery Bitters
Lemon zest

Instructions:
Stir all ingredients well with ice. Strain into a chilled cocktail glass. Garnish with Lemon twist.

TIP: add lemon twist to the glass before pouring the cocktail to add the most robust lemon flavor throughout the cocktail.

Hooker Cocktail with Jamie Boudreau

The Hooker Cocktail isn`t named after “that kind of Hooker”, but after blues guitar legend John Lee Hooker. As you might imagine, the cocktail contains some Bourbon, some Scotch and some beer. Octoberfest is just over and this is the perfect cocktail to enjoy fermented, brewed and distilled grains of all kinds. Crank some blues and celebrate!

Hooker Cocktail

Ingredients:
15 ml (1/2 oz) Egg White
30 ml (1 oz) Bourbon Whiskey
15 ml (1/2 oz) Averna Amaro
8 ml (1/4 oz) peaty Scotch Whisky
25 ml (3/4 oz) fresh Orange Juice
8 ml (1/4 oz) Sugar Syrup
3 dashes The Bitter Truth Aromatic Bitters
2 dashes The Bitter Truth Chocolate Bitters
Malty Belgian beer on top

Instructions:
Dry shake without ice and th beer. (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, shake again to chill and dilute. Strain into cocktail glass. Top up wuíth the beer and stir gently.

Delmonico Cocktail with Robert Hess

Named after the first restaurant opened in the United Sates of America, the Delmonico Cocktail is as tasty as the the famous steaks of the famous restaurant which went trough hard times. Opened in 1827 Delmonicos suffered through fire, the Noble Experiment in 1919 and quite a number of proprietors in it`s almost 200 years existence.

Delmonico Cocktail

Ingredients:
30 ml (1 oz) Dry Gin
15 ml (1/2 oz) Brandy or Cognac
15 ml (1/2 oz) Sweet Vermouth
15 ml (1/2 oz) Dry Vermouth
1 dash The Bitter Truth Orange Bitters

Instructions:
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

Good Spirts News Reviews of The Bitter Truth products

Good Spirits News
Blair Frodelius from Good Spirits News recently reviewed some of The Bitter Truth`s newer product releases, some of them not yet available in the USA.

The guys at The Bitter Truth are two of the busiest people in the spirits industry.  In just seven years, they have increased their product line to include not only several classic bitters styles, but also spirits, liqueurs and flower waters.  Every bottle feels just right, looks sharp and holds some amazing flavors.”

Thats quite a stunning intro as we think and we are very pleased and flattered at the same time. Following our motto “Quality counts” we continue to produce The Bitter Truth products by using only the best quality natural ingredients available and this is fully reflected once you taste one of our products. The traditional production process without any shortcuts garantees an unparalelled experience. Thanks for the appreciation, Blair!

You can read the reviews about The Bitter Truth`s Spirits and Liqueurs here and don`t miss out on Good Spirits News latest thoughts on our new types of bitters which you can read here.

The Green Blazer by Jamie Boudreau

While the days get shorter and temperatures drop it`s time to have a look on an old eyecatching classic. Once made popular by Jerry Thomas, iconic bartender of the 19th century, the Blue Blazer receives a twist when Jamie Boudreau of Seattles Whiskey & Bitters Emporium CANON plays around with gin, some fancy liqueur and and a healthy dash of fine bitters.

Green Blazer

Ingredients:
60 ml (2 oz) Martin Millers Westbourne Strength Gin
8 ml (1/4 oz) Ginger Liqueur
8 ml (1/4 oz) Cinnamon Liqueur
8 ml (1/4 oz) Blue Curacao Liqueur
1 dash The Bitter Truth Aromatic Bitters
1 dash The Bitter Truth Orange Bitters

Instructions:
Add boiling water to one of two large metal or ceramic mugs, add remaining ingredients to the second mug and ignite with fire. Slowly begin rolling the alcoholic ingredients and the water back and forth from mug to mug, as you roll the drink, position your mugs and farther and farther apart vertically to increase the length of the flame. Cap each mug to extinguish fire, pour into pre-heated toddy glass, garnish with large lemon zest

Hop Toad Cocktail by Jamie Boudreau

Jamie Bouderau talks about the importance of a good shake and how it can impact the quality of your drinks. Jamie is all up for his metal cobbler shaker as found in many Japanese bars these days. The Hop Toad Cocktail first appreared in the The Old Waldorf Astoria Bar Book in the early 30`s of last century. While several variations were created since then, Jamie Boudreau shows his favorite based on rum and aromatic bitters

Hop Toad Cocktail

Ingredients:
45 ml (1 1/2 oz) aged Rum
15 ml (1/2 oz) The Bitter Truth Apricot liqueur
15 ml (1/2 oz)  fresh Lime Juice
2 dashes The Bitter Truth Aromatic Bitters

Instructions:
Shake with ice and fine strain into a cocktail glass. Garnish with an lime wedge.

Metropole Cocktail with Robert Hess

The Metropole Hotel in New York City was a fine establishment in the late 1800`s and early 1900`s. Even back then they had a signiture cocktail. While some say it`s a stronger take on the famous Manhattan Cocktail others simply say it`s an absolutely delicate drink. Watch Robert Hess making one for you in this little video…

Metropole Cocktail

Ingredients:
45 ml (1 1/2 oz) Brandy or Cognac
25 ml (3/4 oz) Dry Vermouth
5 ml (1/8 oz) Sugar Syrup
2 dashes The Bitter Truth Creole Bitters
1 dash The Bitter Truth Orange Bitters

Instructions:
Stir with ice and strain into a cocktail glass.

Caprice Cocktail with Robert Hess

In the old days drinks were kept simple and what today is simply considered as a twist on the Martini Cocktail, back in the days of Harry Johnson and Jerry Thomas those drinks were in demand and loved by many. Basicly an inviting mix of a good portion of gin and vermouth, spiced with some bitters and the divine Benedictine liqueur

Caprice Cocktail

Ingredients:
45 ml (1 1/2 oz) Dry Gin
15 ml (1/2 oz) Dry Vermouth
15 ml (1/2 oz) Benedictine Liqueur
1 dash The Bitter Truth Orange Bitters

Instructions:
Stir with ice and strain into a cocktail glass.

Fairbank Cocktail with Robert Hess

There are several rumours about the origin of the name Fairbank in the Fairback Cocktail. While some think this delicious drinks was named after Douglas Fairbanks Sr., others believe the drink was named after Teddy Roosevelts vice president Charles Warren Fairbank. However the drink got its name its a tasty excample of simplicity.

Fairbank Cocktail

Ingredients:
45 ml (1 1/2 oz) Dry Gin
15 ml (1/2 oz) Dry Vermouth
2 dashes The Bitter Truth Orange Bitters
2 dashes Creme de Noyeux

Instructions:
Stir with ice and strain into a cocktail glass. Garnish with a cherry.

Savoury Raspberry by Ryan Osnowski

Ryan Osnowski Savoury Raspberry Vintage to Visionary Cocktail Competition UK

Savoury Raspberry

by Ryan Osnowski
The Hinds Head, Bray/UK
(Finalist Vintage to Visionary Cocktail Competition 2013)

Ingredients:
50ml (1 1/2oz) raspberry Infused Hayman’s Old Tom Gin
20ml (3/4oz) Blossoms Raspberry syrup
4 fresh raspberries
2-3 fresh basil Leaves
10ml (1/3oz) Balsamic vinegar
2-4 Dashes of The Bitter Truth Jerry Thomas Own Decanter Bitters
Garnish:
Fresh raspberries rolled in basil sugar & crystallized basil leaves
Glass:
Brandy Balloon
Ice:
Crushed
Method:
Shake all ingredients together and strain into your serving glass over crushed ice.