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!.

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.

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.