The Bitter Truth

Prohibition Cocktail

The Recipe:

How to Make the Prohibition Cocktail

1 oz gin

1 oz Lillet Blanc

2 dashes The Bitter Truth apricot liqueur

2 dashes orange juice

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

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Celebrating Tales of the Cocktail 10th Anniversary

Berg & Hauck 10th Anniversary Tales of the Cocktail Creole Bitters

Without bitters there would be no cocktails.

Without cocktails there would be no Tales of the Cocktail.

Commemorate the 10th Anniversary Tales of the Cocktail with this limited edition bottle of Berg & Hauck’s New Orleans Creole Bitters. Proceeds benefit the New Orleans Culinary and Cultural Preservation Society.

When attending this years 10th anniversary of TOTC in New Orleans you can do something good for New Orleans Culinary and Cultural Preservation Society and buy yourself a special edition of Berg & Haucks Creole Bitters produced to celebrate the craft of bartending and cocktail culture.

This edition is limited to 500 bottles only. All bottles are individually numbered and can be purchased at the Octavia Book shop to be found in the lobby of the HOTEl MONTELEONE.

About Tales of the Cocktail®

Tales of the Cocktail® is the world’s premier cocktail festival, bringing together the most respected minds on mixology for five days of cocktails, cuisine and culture. Held annually in New Orleans, this international event has something for cocktail professionals and enthusiasts alike with a spirited schedule of seminars, dinners, competitions and tasting rooms where brands showcase their latest products. Tales of the Cocktail® returns in 2012 for a

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Ford Cocktail

The Recipe:

How to Make the Ford Cocktail

1 oz gin

1 oz dry vermouth

3 dashes Benedictine

3 dashes Bitter Truth Orange Bitters

Instructions: Stir with ice, strain into a cocktail glass and garnish with an orange twist.Read more

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4th of July Cocktail – Liberty Bell

HAPPY BIRTHDAY AMERICA!

Liberty Bell Cocktail

 

LIBERTY BELL COCKTAIL

3 fl.oz. Rye Whiskey
3 fl.oz. The Bitter Truth – SloeBerry BlueGin
3 fl.oz. The Bitter Truth – Apricot Liqueur
3 dashes The Bitter Truth – Jerry Thomas’ Own Decanter Bitters
Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish with apricot slice, red currants – and ring the bell!Read more
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Julien Escot wins International Havana Club Competition

Big applause to Julien Escot from famed Papa Doble Bar in Montpellier/France as he just won this years International Cocktail Competition run by Havana Club Rum. Our friend Camper English over at ALCADEMICS covered the comp in detail here

So we appreciate that Julien used a bunch of our products to stand out against 40 participants from around the world.

Need the recipes? Here we go…

WEST INDIES Cocktail by Julien Escot(copyright Caleb Krivoshey / Havana Club)

WEST INDIES (Daiquiri twist) Shaker / coupette glass

50 ml Havana Club 3 years

20 ml freshly squeezed lime juice

20 ml cinammon and vanilla homemade syrup

5 ml The Bitter Truth Pimento Dram

2 dashes The Bitter Truth Creole bitters

Halfan egg white

Garnish: grated nutmeg

SHAKE all ingredients with ice and fine strain into chilled glass. Add the garnish.

CARIBBEAN JULEP by Julien Escot

(copyright Caleb Krivoshey / Havana Club)

CARIBBEAN JULEP Build/ Julep Tin

80 ml Havana Club 7 years

10/12 fresh mint leaves (hierba Buena)

5 ml The Bitter Truth Pimento Dram

20 ml homemade Velvet Falernum

Garniture : mint sprig, candied orange zests, crushed spices

Muddle Mint with the Velvet Falernum in base of the julep tin. Add some crushed ice and the rest of the ingredients. Read more

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Violet Sorbet with Champagne

Here`s a great drink for the summer…

WILD BERRY-VIOLET-SORBET with CHAMPAGNE

  • 10 oz. mixed berries (raspberries, blueberries, blackberries, strawberries, redcurrants)
  • 6 1/2 fl.oz. The Bitter Truth – Violet Liqueur
  • 3/4 fl.oz. lemon juice
  • 1 oz. sugar
Puree all ingredients and strain through a colander to remove the small kernels. Use an ice cream machine to make a sorbet or put the puree into a freezer until it’s frozen.
Put a scoop of sorbet into a glass and fill up with champagne.
Relax and enjoy the summer!
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