At the recent Los Angeles International Spirits Competion 2010, The Bitter Truth recieved great honor from the judges.
We are proud to announce that The Bitter Truth Jerry Thomas Bitters was voted BEST OF CATEGORY and additionally recieved the GOLD MEDAL.
If this wouldn`t be already enough, The Bitter Truth Original Celery Bitters and Creole Bitters were crowed with 2 SILVER MEDALS as well.
Oh Gosh! uses the Celery Bitters in the Le Martini Dijonnais
Paddington
By Marcovaldo Dionysos, San Francisco
“I began with a classic British gimlet, using fresh lime and substituting pisco for the gin. I had infused some Peruvian peppers (aji amarillo) in a bottle of pisco, so I added a barspoon for a little heat. I wanted to use Bitter Truth celery bitters in a cocktail, and it seemed to work well here. I called the drink a Paddington, since the bear in the children’s story was from ‘darkest Peru’ but was found in London at Paddington Station. Once I had the name, I thought honey more appropriate and changed the lime to lemon.”
Combine pisco, lemon juice, honey syrup, celery bitters, and aji amarillo tincture in ice-filled shaker. Shake well, and strain into chilled cocktail glass. Garnish with lemon twist.
via iSante Magazine
Plasma Mary
Photo Credit: Wordsmithing Pantagruel
1½ oz horseradish-infused Bulldog London Dry Gin
2 oz tomato water
½ oz lemon juice
¼ oz “Fresh” celery syrup
1 dash The Bitter Truth Celery Bitters
1 dash The Bitter Truth Lemon Bitters
Shake and strain into cocktail glass. Garnish with lemon twist and cherry tomato.
For more on this cocktail including the tomato water and horseradish infusion recipes, go to Wordsmithing Pantagruel: MxMo XLVIII: Pain in the Ass – Plasma Pete and Plasma Mary.
Plasma Pete
Photo Credit: Wordsmithing Pantagruel
2 oz horseradish-infused Bulldog Gin
4 oz tomato water
2 dashes The Bitter Truth Celery Bitters
2 dashes The Bitter Truth Lemon Bitters
Shake and strain over fresh rocks. Garnish with celery stick and cherry tomato.
For more on this cocktail including the tomato water and horseradish infusion recipes, go to: Wordsmithing Pantagruel: MxMo XLVIII: Pain in the Ass – Plasma Pete and Plasma Mary.
Rhumble
Stir, strain, up. Lemon twist.
From Sylvan Thompson at Tasty Libations
The Loop Tonic – Phil Ward, Mayahuel, NYC
2 oz Heradura Silver
1 oz Dolin Dry Vermouth
3/4 oz freshly squeezed lime juice
1/2 oz simple syrup
1/2 oz green Chartreuse
Dash of The Bitter Truth Celery Bitters
One celery stalk
Shake and strain into an ice-cube filled highball glass. Garnish with a celery stalk.
Inspired by the sky-high towers of downtown Toronto, this long refreshing cocktail blends Grey Goose vodka with fresh lime, complemented perfectly with a garnish of mint and lemongrass. Created for and served at the 2009 Toronto Film Festival.
Ingredients:
Build cocktail in a highball glass and stir. Garnish with lemongrass and a sprig of fresh mint.
