Posts Tagged 'Shaken'

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 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.

East India Cocktail

60 ml Brandy
10 ml Raspberry Syrup
1 tsp. Orange Curaçao
1 tsp. Maraschino Liqueur
1 dash The Bitter Truth – Old Time Aromatic Bitters

Shake with ice & strain into a cocktail glass.

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

Friar Serra Flip

Makes 1 serving

Adapted from a recipe by H. Joseph Ehrmann at Elixir in San Francisco.

• 1 ounce Dry Sack sherry
• 1 ounce Combier orange liqueur (see Note)
• 3/4 ounce Bols Genever
• 1 egg
• 4 dashes Jerry Thomas’ Own Decanter Bitters from The Bitter Truth
• Pinch of ground cinnamon
• 1 orange twist, as garnish

Instructions: Add all ingredients, except garnish, to a cocktail shaker and shake without ice for 10 seconds to emulsify the egg. Add ice, shake again, strain into a small wine goblet, and add the garnish.

Note: Substitute Cointreau or another high-quality triple sec if you can’t get your hands on Combier.

via Bitter truth about hard-to-find bitters.

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.

Paddington

By Marcovaldo Dionysos, San Francisco

“I began with a classic British gimlet, using fresh lime and substituting pisco for the gin. I had infused some Peruvian peppers (aji amarillo) in a bottle of pisco, so I added a barspoon for a little heat. I wanted to use Bitter Truth celery bitters in a cocktail, and it seemed to work well here. I called the drink a Paddington, since the bear in the children’s story was from ‘darkest Peru’ but was found in London at Paddington Station. Once I had the name, I thought honey more appropriate and changed the lime to lemon.”

• 2 oz Pisco Quebranta
• ¾ oz fresh lemon juice
• ½ oz honey syrup
• 2 dashes The Bitter Truth Celery Bitters
• 1

… Read more

Pendennis Cocktail

Ingredients

• 1 2/3 oz. Gin
• 1 oz. Apricot Brandy
• 1/2 oz. Lime Juice
• 3 dashes The Bitter Truth Creole Bitters

Shake with ice and strain into a chilled cocktail glass.

via Pendennis Cocktail (Cocktail).