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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 |
This cocktail was created by Ryhs Davis of Harvey Nichols, Bristol for The Bitter Truth Cocktail Competition in Bristol, UK.
Barcelo Blazer
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
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.
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Celery Daiquiri50 ml (1 1/2 oz) Light Rum 30 ml (1 oz) fresh Lime Juice 15 ml (1/2 oz) Sugar Syrup 2 dashes The Bitter Truth – Celery Bitters Shake with ice & strain into a cocktail glass. |
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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. |
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
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
Shake over ice until well chilled, then strain into ice-filled old fashioned glass.
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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. |
