 |
Apricot Mojito50 ml (2 oz) White Rum 20 ml (3/4 oz) The Bitter Truth – Apricot Liqueur 20 ml (3/4 oz) Lime Juice 10 ml (1/3 oz) Sugar Syrup Mint Leaves Muddle mint with rum. Add other ingredients and ice and stir. Garnish with mint sprig. |
This cocktail was created by Danny of Park Bar for The Bitter Truth Cocktail Competition in Bristol, UK.
Bitterberry
Glass: Large Coupette
Serve: Muddle, strain, then top with Prosecco
Garnish: None
This cocktail was created by Aly of Seven Shed for The Bitter Truth Cocktail Competition in Bristol, UK.
Far Beyond the Truth
Glass: Martini Glass
Serve: Shake then strain
Garnish: Lemon Peel
 |
Mint Julep50 ml (2 oz) Bourbon, Brandy or Aged Rum 20 ml (3/4 oz) The Bitter Truth – Apricot Liqueur 2 dashes The Bitter Truth – Lemon Bitters 5 ml (1/6 oz) Sugar Syrup Mint Leaves Muddle mint with bourbon, brandy or rum in tumbler. Take out mint leaves. Add apricot liqueur, bitters and crushed ice and stir. Garnish with mint sprig. |
Pendennis Cocktail
Ingredients
Shake with ice and strain into a chilled cocktail glass.
This cocktail was created by Justyn of Haus Bar for The Bitter Truth Cocktail Competition in Bristol, UK.
The Bittern
Glass: Rocks
Serve: Stir for 3.5 minutes over ice
Garnish: Orange Peel
