“Audubon Park Swizzle” by Danny Valdez
1.5 oz Appleton Reserve 12year
.5 oz Del Maguey Chichicapa mezcal
1 oz demerara simple syrup
.75 oz lime juice
4 dashes of the Bitter Truth Creole bitters
4-6 large mint leaves
Method: 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.
via Libation Girl
This cocktail was created by Ryhs Davis of Harvey Nichols, Bristol for The Bitter Truth Cocktail Competition in Bristol, UK.
Barcelo Blazer
- 50 ml Ron Barcelo Gran Anejo
- 25 ml Licor 43
- 4 dashes Chocolate Bitters
Glass: Brandy Balloon
Serve: Stir & Flame
Garnish: Cinnamon Stick
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
Brooklynite Cocktail
60 ml Jamaican Rum
15 ml fresh Lime Juice
15 ml Honey
2 dashes The Bitter Truth – Jerry Thomas’ Own Decanter Bitters
Shake with ice & strain into a cocktail glass.
This cocktail was created by Toby of Goldbrick House for The Bitter Truth Cocktail Competition in Bristol, UK.
Celery Daiquiri
- 50 ml Ron Barcelo Gran Anejo
- 25 ml Fresh Lime Juice
- 20 ml Brown Sugar Syrup
- 10 dashes The Bitter Truth Celery Bitters
Glass: Martini Glass
Serve: Shake & Strain
Garnish: Lime Rind
This original Drambuie cocktail created by Adam Elmegirab was the winning drink in the regional heat as well as the national final for the Drambuie Cocktail Competition 2010.
Fosbury Flip
- 1 Barspoon Caraway seeds
- 50ml Drambuie
- 25ml Bacardi 8 year old
- 1 whole egg, preferably free range.
- 2 Dashes Chocolate Bitters
- 5ml Sugar syrup
- Grind Hawaiian red lava salt
- Grind black pepper
Muddle caraway seeds in base of mixing glass, add liquor and steep for 2 minutes. Add all other ingredients and dry shake for 5 seconds. Fill with ice and shake for a further 10 seconds. Fine strain.
Glass: Goblet
Garnish: Fresh grated nutmeg
Ice: None
Stevi Deter of Two at the Most created this cocktail for “Dizzy Dairy” Mixology Monday.
Kávé
- 0.75 ounces dark Jamaican rum (Appleton V/X)
- 0.75 ounces Zwack
- 0.75 ounces Kahlúa Cream
- 2 dashes Chocolate Bitters
Shake over ice until well chilled, then strain into ice-filled old fashioned glass.
via MxMo XLII: Dizzy Dairy — Kávé | Two At The Most.
A modification of a classic cocktail created by Joaquin Simo of Death & Company in NYC.
New England Daiquiri
- 2 oz Ron Zacapa 23 year old Rum
- 1/2 oz Lemon Juice
- 2 tsp Maple Syrup
- 1 dash Chocolate Bitters
Shake and serve up in a cocktail glass.
Rhumble
- 1 1/2 oz rhum agricole blanc (Saint Etienne)
- 3/4 oz dry sherry (Barbadillo Manzanilla)
- 3/4 oz apricot brandy (Rothman and Winter)
- 2 dashes celery bitters (Bitter Truth)
Stir, strain, up. Lemon twist.
From Sylvan Thompson at Tasty Libations
Joaquin Simo of Death & Company in NYC re-interpreted the classic Sazarac with fantastic results:
The Latin Quarter
- 2 oz Ron Zacapa 23 year old Rum
- 1/2 Bar Spoon Sugar Cane Syrup
- 1 Dash Angostura Bitters
- 1 Dash Chocolate Bitters
- 3 Dashes Peychaud Bitters
- Lemon Twist
- Rinse: Absinthe, Herbsaint, or Ricard
Fill a double old fashioned glass with ice and a small amount of Absinthe, Herbsaint or Ricard. Stir the rum, sugar cane syrup and bitters in an ice-filled shaker glass.
Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass. Twist lemon peel over the glass and discard.
