Posts Tagged 'Grapefruit Bitters'

This cocktail was created by Danny of Park Bar for The Bitter Truth Cocktail Competition in Bristol, UK.

Bitterberry

• 8 Blueberries
• 10 ml Lime Juice
• 7 ml Brown Sugar Syrup
• 12.5 ml Wray & Nephew Overproof Rum
• 10 ml The Bitter Truth Apricot Brandy
• 1 dash The Bitter Truth Pimento Dram
• 5 dashes The Bitter Truth Grapefruit Bitters
• 37.5 ml Prosecco

Glass: Large Coupette
Serve: Muddle, strain, then top with Prosecco
Garnish: None

Brannan Street Batida
Makes 1 drink

6 to 8 pink peppercorns
2 1/4 ounces Pira Pora cachaca
2 ounces fresh squeezed ruby red grapefruit juice
1 ounce fresh squeezed tangerine or clementine juice
3/4 ounce lemon juice
3/4 ounce egg white
3/4 ounce ginger syrup (made with equal parts water and sugar, steeped with pureed ginger)
2 big dashes of Grapefruit bitters

1/2-inch-wide grapefruit twist

Instructions: Put peppercorns in a mixing glass and smash with muddler. Add rest of ingredients together with ice, shake very hard for 15-20 seconds. Strain into a collins glass. Garnish with grapefruit twist.

via Spirits: Couple take small-batch bitters in new directions – SFGate.

This cocktail was created by Bob McCoy of Eastern Standard in Boston.

Diablo Azul

• 3/4 oz Siembra Azul Blanco Tequila
• 3/4 oz Lime Juice
• 3/4 oz Yellow Chartreuse
• 3/4 oz Cointreau
• Dash Grapefruit Bitters

Shake and serve up with no garnish.

South of North

Created by Brian Miller of Death & Co. in NYC, the South of North is crisp, fruity, and positively habit-forming.

• 1 oz Herradura Silver Tequila
• 3/4 oz St. Germain Elderflower Liqueur
• 1/2 oz Lime
• 1/4 oz Simple Syrup
• 1 dash Grapefruit Bitters
• 2 oz Champagne (Pol Roger)

Shake all ingredients aside from the Champagne.  Strain into a Collins glass filled with ice cubes.  Top with Champagne.

SeanMike of Scofflaw’s Den created this cocktail for Mixology Monday XLV:

The Citrus-tea

• 1 1/2 ounces Firefly Sweet Tea Vodka
• 3/4 ounce lemon juice
• 1/2 ounce triple sec (Combier)
• 2-3 dashes Grapefruit Bitters

Shake and double strain into a chilled cocktail glass.  Garnish with a twist of orange peel.

via Scofflaw’s Den » Mixology Monday XLV: Tea.