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.

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.

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).

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.

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

The Bitter End

• 50 ml Hayman’s Old Tom Gin
• 15 ml Pimento Dram
• 10 ml Brown Sugar Syrup
• 10 dashes The Bitter Truth Lemon Bitters

Glass: Rocks glass with ice
Serve: Shake and double strain
Garnish: None

By Jim Romdall, Vessel, Seattle

“The Dolin Bianco Vermouth is my new favorite cocktail ingredient. I wanted to create an elegant cocktail for summertime that showcased its wonderful light flavor. I started with the base of Martin Miller’s, a soft and balanced gin. The marriage of a little yellow Chartreuse and absinthe gives the drink a little sweetness and herbal tones without disrupting the balance or adding too much medicinal flavor. The celery bitters adds complexity and depth. The lemon twist provides aromatics and also accents the lemon-bitters combination. The resulting drink is extremely crisp and clean, perfect for a classy summer cocktail. It’s called The 5th Avenue because its elegance matches that street in Seattle, where Vessel is located.”

• 1½ oz Martin Miller’s Gin
• ½ oz Dolin Bianco Vermouth
• 1 barspoon yellow Chartreuse
• 1 dash Marteau Absinthe
• 3 dashes The Bitter Truth Lemon Bitters
• Lemon-twist garnish

Combine gin, vermouth, Chartreuse, absinthe, and bitters in ice-filled bar glass. Stir, and strain into cocktail glass. Garnish with lemon twist.

via iSante Magazine

Adapted from Quince restaurant, San Francisco.

• 1 ounce chamomile-infused gin (see instructions)
• 3/4 ounce Dolin dry vermouth
• 3/4 ounce. Dolin Blanc vermouth (see Note)
• 1 to 2 dashes bergamot tincture or The Bitter Truth Lemon Bitters (see Note)
• 1 lemon peel for garnish

Instructions: Combine all ingredients, except lemon peel, in a mixing glass or metal shaker. Add ice and stir until thoroughly chilled, about 30 seconds. Strain into a small, chilled cocktail glass. Using a vegetable peeler, peel a lemon peel, squeeze it atop the cocktail, rub it around the glass rim and drop in.

Chamomile-Infused Gin: Place some dry chamomile flowers (be sure they are pesticide-free) in the gin and give a couple of shakes to mix it in. Let sit for 30 minutes. Strain through a fine strainer or cheesecloth.

Bergamot Tincture (Makes one cup):

• 3 to 4 bergamot oranges
• 1 cup overproof vodka or neutral grain spirit

Grate off the skin of the fruit using a Microplane or other very fine grater, removing the rind but none of the white pith. Place into a sealable jar with the vodka or spirit. Let the mixture macerate for at least one month, and give the jar a twist or shake every few days to keep circulating the bergamot peel. Strain with a cheesecloth and store in a sealable jar or dispenser.

Note: Since the bergamot tincture is seasonal, you can substitute lemon bitters. Look for those made by Germany’s The Bitter Truth, available locally. Find the tincture recipe at sfgate.com/wine. Also note that blanc or bianco vermouth is off-dry, and not the same as dry vermouth.

via In new place Quince has a cocktail list – SFGate – Page 2.

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.