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Bitters celebrating 125 years of the SAVOY HOTEL London

The Bitter Truth Savoy Bitters black


The next installment of The Savoy Collection is a limited edition ‘Savoy Martini Bitters’ created in collaboration with The Bitter Truth Range of Bitters and Liqueurs. 250 bottles of ‘Savoy Martini Bitters’ have been produced for sale and to be used in the Martini Cocktail, one of the American Bar’s most popular drinks. The Bitters will also be incorporated into a number of other cocktails featured on a special Anniversary Menu in the American Bar, which launches this week in celebration of The Savoy’s 125th Anniversary on 6 August 2014.

‘Savoy Martini Bitters’ comes in a 200ml bottle and has been created as a bold partner to the Dry Martini Cocktail, using either gin or vodka. As with all The Bitter Truth products, the Bitters have been made with natural ingredients only. Bitter and sweet oranges, lemon, sage, rhubarb and lemon verbena, all backed by gentian and a light touch of angostura bark, all feature in the product.

The Bitters are released as part of The Savoy Collection, one of the most prestigious and unique collections of one-of-a-kind spirits and liquids, launched by The Savoy in 2013. The Collection so far includes a 21-year-old Macallan, The Manhattan Cocktail, a 17-year-old Laphroaig, Demerara Rum from Guyana 1975, and the soon to be released 125th Anniversary Decanter filled with one of the rarest Speyside whiskies available today. The Savoy Collection: Savoy Martini Bitters is available to purchase in Savoy Tea, priced from £35.

For further press information or images, please contact:-
Emma Allam, Director of Communications, The Savoy
Email: emma.allam@fairmont.com or Tel: +44(0)20 7420 2329 Charlotte Faith, PR Manager, The Savoy
Email: charlotte.faith@fairmont.com or Tel: +44(0)20 7420 2372

The Bitter Truth was founded in 2006 by bartenders Stephan Berg and Alexander Hauck, The Bitter Truth offers bartenders a broad range of cocktail seasonings and flavours. The products that are available in the UK include the award-winning Celery Bitters, Old Time Aromatic Bitters, Orange Bitters, Lemon Bitters, Jerry Thomas` Own Decanter Bitters, Creole Bitters, Grapefruit Bitters, Tonic Bitters, Peach Bitters and Chocolate Bitters, as well as Elderflower Liqueur, Golden Falernum, Apricot Liqueur, Violet Liqueur, Pimento Dram and Elixier Liqueur.

Fairmont Hotels & Resorts connects guests to the very best of its destinations worldwide, reflecting each locale’s energy, culture and history. Passionate travelers choose the luxury hotel brand for its ability to deliver memorable travel experiences, personalized and thoughtful service, and hotels that are one-of-a-kind. Serving as genuine gateways to their destinations, Fairmont hotels offer locally-inspired cuisine and spirited bars and lounges, distinctive design and decor, and a steadfast responsibility to environmental and social priorities. With more than 65 hotels globally, and many more in development, landmark hotels in the Fairmont collection include The Plaza in New York, London’s The Savoy, Fairmont Peace Hotel in Shanghai and Quebec City’s Fairmont Le Chateau Frontenac. Fairmont is owned by FRHI Hotels & Resorts, a leading global hotel company with over 105 hotels under the Fairmont, Raffles, and Swissotel brands. The company also manages Fairmont, Raffles and Swissotel branded luxury private residence clubs, whole-ownership residences and serviced residences properties. For more information or reservations, please visit fairmont.com.

Shaking vs Stirring a Cocktail with Robert Hess

When to Shake and When to Stir a Cocktail is a question quite often asked. Robert Hess gives advice in this little video from Small Screen on Vimeo making 2 versions of a Manhattan Cocktail. The answer is relativly simply as cocktails based on clear ingredients should be stirred, while cocktails using already cloudy ingredients or ingredients that are thick should be shaken. Learn how its made the right way!

…and for those want to try at home here`s the recipe for a tasty Manhattan Cocktail

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.

Choose Proper Glassware For Your Drinks with Robert Hess

How To Choose the Right Glassware for Your Cocktail – The Cocktail Spirit with Robert Hess from Small Screen on Vimeo. There has always been confusion about the right glass picked for the right drink and its time to give simple advice. At Small Screen`s recent video Robert Hess is explaining how to do it right.

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.

Meet us in New York City

Meet us in New York City

The Bitter Truth is coming to the U.S. and will make stops in New Haven, Connecticut, Atlantic City, New Jersey and of course New York City. We will be participating in the Manhattan Cocktail Classics which opens may 9th with a posh gala held at the New York Public Library.

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.


Vision Wine & Spirits LogoWINE & SPIRITS LLC

700 Plaza Drive, 2nd Floor
Secaucus, NJ 07094, USA

Telephone: 888 535 5522
Office: 201 210 0400
Fax: 201 319 0660

Email: info@visionwineandspirits.com


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.

Casino Cocktail with Robert Hess

The Casino Cocktail is a drink that is widly published in old cocktail books so one can assume it has been pretty popular in the old days. The Savoy Cocktail book holds the version Robert Hess is explaining in this little video. If you like drinks that are heavy on the gin side, you`ll like this straight forward drink.

Casino Cocktail

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.

The Bridal Cocktail with Robert Hess

The Old Waldorf Astoria Bar Book is one of those books one can always go back to if a tasty little drink is needed. Somewhat close to a Sweet Martini Cocktail the addition of a tiny bit of Maraschino Liqueur adds a tasty extra bit of cherry to this drink. Watch Robert Hess making up one of those old classics for you…

Bridal Cocktail

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 with Jamie Boudreau

The Smoking Monkey is an original cocktail recipe from Canon Bar in Seattle and was inspired by hints of banana that Jamie noticed in Jameson Irish Whiskey. Playing off those notes, Jamie infused banana into the whiskey creating a truly unique flavor profile. Interestingly enough, this cocktail is shaken due to the pectins released into the Jameson during the infusion process. Misting the glass with a smoky Islay whisky (like Ardbeg) before straining gives the cocktail a deliciously smoky essence.

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 with Robert Hess

Mornings can be difficult to deal with, especially if you had a night out before and you are still suffering from the aftermath of your alcoholic delights. Fortunately our forefathers and mothers restoring concoctions that might help gently lift our eyelids to greet the day. In this episode, Robert Hess shows the Eye Opener Cocktail based on some aged rum, apricot liqueur and an egg yolk making it perfect for breakfast or brunch.

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 with Jamie Boudreau

This gin cocktail plays off Jamie Boudreau`s Golden Ration for cocktails: 1 1/2:3/4:1/4 but here he reduces the amount of vermouth to 1/2 ounce. To cut the sweetness of the Gold Wasser (not schlager) ever so slightly, Jamie utilizes a simple technique using lemon zest.

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 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

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 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

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 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

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 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

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