Jason Littrell from Death & Co. in NYC was challenged by Liquor.com to create a couple of cocktails to honor the athletes of the Vancouver 2010 Winter Olympic Games. This is one of his creations:
Citius, Altius, Fortius
INGREDIENTS:
- 2 oz Bluecoat Gin (US)
- .5 oz Noilly Prat Dry Vermouth (France)
- .5 oz Martini & Rossi Sweet Vermouth (Italy)
- 2 Dashes The Bitter Truth Orange Bitters (Germany)
- Teaspoon Kubler Absinthe (Switzerland)
- Teaspoon Crown Royal Whisky (Canada)
- Teaspoon simple syrup (1 part sugar, 1 part water)
Garnish: Orange wedge
Glass: Cocktail
PREPARATION:
Add the ingredients to a mixing glass filled with ice and stir. Serve the drink in a cocktail glass with an orange wedge.

via Gold Medal Cocktails – Featured Articles — Liquor.com.
1 1/2 oz. gin (we used Death’s Door)
1 oz. vodka or ginger-infused vodka (we used a homemade ginger-infused vodka, very light on the ginger)
1/4 oz. St-Germain
3 drops or one generous dash of Bitter Truth Celery Bitters
splash of soda
ice
grapefruit peel, expressed and rimmed
Stir in ice and strain into ice-filled rocks glass. Add soda. Express grapefruit peel over glass and rub over rim. Discard or add to drink, depending on your mood.
Bottoms up!
Dry Martini Cocktail
50 ml Gin
10 ml Dry Vermouth
2 dashes The Bitter Truth – Orange Bitters
Stir in mixing glass with ice & strain into a cocktail glass.
This cocktail was created by Aly of Seven Shed for The Bitter Truth Cocktail Competition in Bristol, UK.
Far Beyond the Truth
- 35 ml Hayman’s London Dry Gin
- 17.5 ml The Bitter Truth Apricot Brandy
- 2 dashes The Bitter Truth Celery Bitters
- 15 ml Lime Juice
- 1 dash The Bitter Truth Lemon Bitters
Glass: Martini Glass
Serve: Shake then strain
Garnish: Lemon Peel
Rick from Kaiser Penguin uses The Bitter Truth Celery Bitters in the Isartal Rose:
Isartal Rose
- 1 1/2 oz gin (used Plymouth)
- 1 oz Pimm’s #1
- 1 oz grapefruit juice (used ruby)
- 1t honey syrup
- 2 dashes The Bitter Truth Celery Bitters
Build over crushed ice and garnish with a delicate ruby grapefruit rose.
This is light, aromatic, and perfect for sitting outside as Fall rolls in. The grapefruit and celery just melt into the already delightful combination of gin and Pimm’s. The honey adds a touch of floral sweetness.
via Celery Bitters | Kaiser Penguin.
Oh Gosh! uses the Celery Bitters in the Le Martini Dijonnais
- 1½ oz mustard liqueur
- ½ oz dry vermouth
- 1 bar-spoon gin
- 2 dashes celery bitters
- Stir all ingredients with ice and strain in to a chilled cocktail glass.
Le Martini Dijonnais » Cocktail adventures at Oh Gosh!.
Martinez Cocktail
50 ml Old Tom Gin
30 ml Sweet Red Vermouth
2-3 dashes Maraschino Liqueur
2 dashes The Bitter Truth – Jerry Thomas’ Own Decanter Bitters
Stir in mixing glass with ice & strain into a cocktail glass.
Pegu Club Cocktail
50 ml Gin
20 ml Orange Curaçao
10 ml fresh Lime Juice
2 dashes The Bitter Truth – Orange Bitters
1 dash The Bitter Truth – Old Time Aromatic Bitters
Shake with ice & strain into a cocktail glass.
Pendennis Cocktail
Ingredients
- 1 2/3 oz. Gin
- 1 oz. Apricot Brandy
- 1/2 oz. Lime Juice
- 3 dashes The Bitter Truth Creole Bitters
Shake with ice and strain into a chilled cocktail glass.
via Pendennis Cocktail (Cocktail).
Pink Gin
40-50 ml Gin
2 dashes The Bitter Truth – Jerry Thomas’ Own Decanter Bitters
Stir in mixing glass with ice & strain into a nosing glass. Serve with a glass of cold water.