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 http://libationgirl.blogspot.com/2010/07/totc-day-1.html">Libation Girl

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.

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.

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

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

The Old Smokey

• 60 ml Ron Barcelo Gran Anejo
• 12 ml Home-smoked Maple Syrup
• 7 drops The Bitter Truth Orange Bitters

Glass: Hi Ball
Serve: Muddle, then stir
Garnish: Orange Zest

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

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.

• 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

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