Old Cuban Cocktail with Robert Hess

Using the Old Cuban Cocktail as an example which was first created by Audrey Saunders of the Pegu Club in NYC, Robert Hess demonstrates how double straining can lift your cocktail mixing skills to a more refined level. While everyone mixing cocktails should have a Hawthorn strainer or Julep strainer at hand, double-straining a shaken cocktail will hold back any little ice-shards that result from shaking. Double straining will also help keeping citrus pulp or pieces of muddle fruit or herbs out of the drink.

Old Cuban Cocktail

Ingredients:
30 ml (1 oz) Sugar Syrup 1:1
25 ml (3/4 oz) fresh Lime Juice
6 or 7 leaves of fresh mint
45 ml (1 1/2 oz) aged Rum
1 dash The Bitter Truth Aromatic Bitters
60 ml (2 oz) Champagne or Sparkling Wine

Instructions:
Add first three ingredients to your mixing tin. Muddle gently. Add rum and bitters and shake with ice to chill and dilute. Double strain into a cocktail coupe or champagne coupe. Top with Champagne.

Old Cuban Cocktail with Robert Hess2017-06-18T12:23:25+01:00

Sparkling Tradewinds Punch with Kathy Casey

Sparkling Tradewinds Punch

Spiced Syrup
2 cups water
2 cups sugar
12 each cloves, crushed
1/4 tsp. ground nutmeg
1/2 tsp. ground allspice
2 cinnamon sticks, broken up

Instructions:
To make the syrup: combine ingredients in a medium sauce pan. Bring to a boil over medium-high heat- then reduce heat and simmer slowly for 5 minutes. Remove from heat and let cool to room temperature before proceeding with recipe. Or you can prepare up to a week in advance and store refrigerated.

To make the punch: in a large punch bowl (or large container such as a stock pot or pitcher) combine the Spiced Syrup, rum, brandy, juices and bitters. Stir to combine well. (At this point you can refrigerate the punch for service up to 3 days in advance) Present in a large punch bowl. Add champagne right before serving. Serve punch in an old fashioned glass over ice or a Cherry Bitter Ice Ball.

Punch
2 cups gold rum
2 cups brandy or cognac
1/4 cup Bitter Truth Apricot Liqueur
1 cup guava or passion fruit nectar
1 cup Pomegranate Juice
1 cup fresh orange juice
1 cup fresh lemon juice
1 1/2 tsp. Bitter Truth Creole Bitters
1 bottle chilled brut champagne or sparkling wine

Cherry Bitter Ice Balls – Makes about 20 Ice Ball
10 cups water
2 Tbsp. Bitter Truth Creole Bitters
20 maraschino cherries, stems removed

To make ice balls:
in a pitcher, measure out water and stir in bitters. Place water evenly in ice ball molds with one cherry per mold. (This will have to be done in batches depending on the size of your ice mold containers.) Put ice molds to freezer. Check in 12 hours. Remove ice from molds, and transfer to a container. Keep frozen until ready to use.

Sparkling Tradewinds Punch with Kathy Casey2017-06-18T12:23:31+01:00

Violet Sorbet with Champagne

WILD BERRY-VIOLET-SORBET with CHAMPAGNE

Ingredients:
280 gr. (10 oz) mixed berries like raspberries, blueberries, blackberries, strawberries, redcurrants
200ml (6 1/2 oz) The Bitter Truth Violet Liqueur
25ml (3/4) oz lemon juice
28 gr (1 oz) sugar
Garnish:
Flowers
Glass:
Rock Glass
Ice:
None
Method:
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!

Violet Sorbet with Champagne2017-06-18T12:23:32+01:00

Kate Cocktail

Kate Cocktail

Kate Cocktail

created for the royal wedding of Prince William, Duke of Cambridge, and Catherine Middleton in 2011

Ingredients:
50 ml (2 oz) Old Tom Gin
20 ml (3/4 oz) The Bitter Truth Elderflower Liqueur
20 ml Brut (3/4 oz) Champagne
fresh Mint Bunch
fresh Cucumber Cubes
fresh Lemon Wedges
Garnish:
Mint Sprig
Glass:
Highball
Ice:
Rocks
Method:
Muddle fruit, add alcohol and stir with crushed ice. Garnish with mint sprig.

Kate Cocktail2017-06-18T12:23:35+01:00

William Cocktail

William Cocktail

Boothby Cocktail twisted for the royal wedding of Prince William, Duke of Cambridge, and Catherine Middleton in 2011

Ingredients:
50 ml (2 oz) Bourbon Whiskey
20 ml (3/4 oz) Sweet Vermouth
20 ml Brut (3/4 oz) Champagne
2 dashes The Bitter Truth Aromatic Bitters
Garnish:
Cherry
Glass:
Martini
Ice:
None
Method:
Stir with ice and strain into a chilled martini glass.

William Cocktail2017-06-18T12:23:35+01:00

Seelbach Cocktail

Seelbach Cocktail

Seelbach Cocktail

Ingredients:
20 ml (2/3 oz) Bourbon Whiskey
10 ml (1/3 oz) Cointreau
4 dashes The Bitter Truth Creole Bitters
4 dashes The Bitter Truth Aromatic Bitters
Champagne
Garnish:
Lemon Twist
Glass:
Coupette
Ice:
None
Method:
P
our all ingredients into a chilled Champagne flute and stir. Add the Champagne and stir again. Garnish with an orange twist.

Seelbach Cocktail2017-06-18T12:23:40+01:00

South of North

South of North

by Brian Miller, NYC

Ingredients:
30 ml (1 oz) Herradura Silver Tequila
25 ml (3/4 oz) The Bitter Truth Elderflower Liqueur
15 ml (1/2 oz) fresh Lime Juice
10 ml (1/4 oz) Sugar Syrup
1 dash The Bitter Truth Grapefruit Bitters
60 ml (2 oz) Champagne
Garnish:
None
Glass:
Tumbler
Ice:
Rocks
Method:
Shake all ingredients aside from the Champagne. Strain into
a Collins glass filled with ice cubes. Top with Champagne.

South of North2017-06-18T12:23:40+01:00