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Apricot Mojito50 ml (2 oz) White Rum 20 ml (3/4 oz) The Bitter Truth – Apricot Liqueur 20 ml (3/4 oz) Lime Juice 10 ml (1/3 oz) Sugar Syrup Mint Leaves Muddle mint with rum. Add other ingredients and ice and stir. Garnish with mint sprig. |
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Audubon Park Swizzle50 ml (1/5 oz) Appleton Reserve 12 year 15 ml (1/2 oz) Del Maguey Chichicapa Mezcal 30 ml (1 oz) Demerara Simple Syrup 25 ml (3/4 oz) fresh Lime Juice 4 dashes The Bitter Truth Creole Bitters 4-6 large Mint Leaves Place mint, demerara, rum, lime juice, in tin or mixing glass, lightly muddle and mix ingredients. Add all ingredients into highball/collins glass. Top until 3/4 full with crushed ice/cracked ice. Add bitters and swizzle with swizzle stick. Top with more crushed/cracked ice. Float Mezcal on top. by Danny Valdez New Orleans |
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Elderflower Mojito50 ml (2 oz) White Rum 20 ml (1 oz) The Bitter Truth – Elderflower Liqueur 20 ml (1 oz) Lime Juice 10 ml (1/3 oz) Sugar Syrup Mint Leaves Muddle mint with rum. Add other ingredients and ice and stir. Garnish with mint sprig. |
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Kate Cocktail50 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 Muddle fruit, add alcohol and stir with crushed ice. Garnish with mint sprig. |
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Mint Julep50 ml (2 oz) Bourbon, Brandy or Aged Rum 20 ml (3/4 oz) The Bitter Truth – Apricot Liqueur 2 dashes The Bitter Truth – Lemon Bitters 5 ml (1/6 oz) Sugar Syrup Mint Leaves Muddle mint with bourbon, brandy or rum in tumbler. Take out mint leaves. Add apricot liqueur, bitters and crushed ice and stir. Garnish with mint sprig. |
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Violet Julep50 ml (2 oz) White Rum, Gin, Vodka, Blanco Tequila or Pisco 20 ml (3/4 oz) The Bitter Truth – Violet Liqueur 20 ml (3/4 oz) Lime Juice 10 ml (1/3 oz) Sugar Syrup Mint Leaves Muddle mint with rum. Add other ingredients (except violet liqueur), ice and stir. Float with violet liqueur and garnish with mint sprig. |
