Caraway Beet by Raymund Peters

Cocktail Glas

Caraway Beet

by Raymund Peters – Reingold Bar, Berlin

Ingredients:
50ml (1 3/4 oz) Beluga Noble Vodka
20 ml (2/3 oz) Caraway Liqueur
3 dashes The Bitter Truth Celery Bitters
1 bar spoon Lavender
1 Orange Zest
fresh Red Beet

Garnish:
Orange Peel
Glass:
Cocktail
Ice:
None
Method:
Stir over ice cubes and strain into a cocktail glass and garnish with orange peel.

Christmas In Hollis by T. Cole Newton

Tumbler

Christmas in Hollis

by T. Cole Newton for Tales of the Toddy 2013

Ingredients:
30ml (1 oz) Benedictine DOM Liqueur
15ml (1/2 oz) Green Chartreuse
15 ml (1/2 oz) Buffalo Trace Bourbon Whiskey
30 ml (1 oz) fresh Lemon Juice
1 dash The Bitter Truth Chocolate Bitters
60 ml (2 oz) Orange Crush (or similar orange soda)

Garnish:
None
Glass:
Tumbler
Ice:
Rocks
Method:
Build in glass over ice cubes.

Savoury Raspberry by Ryan Osnowski

Ryan Osnowski Savoury Raspberry Vintage to Visionary Cocktail Competition UK

Savoury Raspberry

by Ryan Osnowski
The Hinds Head, Bray/UK
(Finalist Vintage to Visionary Cocktail Competition 2013)

Ingredients:
50ml (1 1/2oz) raspberry Infused Hayman’s Old Tom Gin
20ml (3/4oz) Blossoms Raspberry syrup
4 fresh raspberries
2-3 fresh basil Leaves
10ml (1/3oz) Balsamic vinegar
2-4 Dashes of The Bitter Truth Jerry Thomas Own Decanter Bitters
Garnish:
Fresh raspberries rolled in basil sugar & crystallized basil leaves
Glass:
Brandy Balloon
Ice:
Crushed
Method:
Shake all ingredients together and strain into your serving glass over crushed ice.

Hugos Second Flight by Ryan Osnowski

Ryan Osnowski Hugos Second Flight Vintage to Visionary Cocktail Competition UK

Savoury Hugos Second Flight

by Ryan Osnowski
The Hinds Head, Bray/UK
(Finalist Vintage to Visionary Cocktail Competition 2013)

Ingredients:
50ml (1 1/2 oz) Hayman’s London Dry Gin
20ml (3/4 oz) Maraska Maraschino liqueur
20ml (3/4 oz) The Bitter Truth Violet Liqueur
2-4 dashes The Bitter Truth Lemon Bitters
10ml (1/3 oz) freshly squeezed lemon juice
Garnish:
Red cherry and The Bitter Truth Violet Liqueur infused cucumber
Glass:
Martini
Ice:
None
Method:
Shake hard and strain into chilled glass.

Next Generation Cocktail by Lee Jones

Lee Jones Next Generation Cocktail Vintage to Visionary Cocktail Competition UK

Next Generation Cocktail

by Lee Jones
Wax Bar, Leeds/UK
(Finalist Vintage to Visionary Cocktail Competition 2013)

Ingredients:
25ml (1oz) Haymans Royal Dock Gin
25ml (1oz) The Bitter Truth EXR
25ml (1oz) Campari
2 dashes The Bitter Truth Orange Bitters
Garnish:
Orange Wedge
Glass:
Martini
Ice:
None
Method:
Blend ingredients and barrel age* for optimum 3 days-2 weeks.
Decant and hard shake and strain to serve.
*if this is not feasible make the cocktail by shaking the ingredients fresh

Look at Hyss-hop, Daisy! by Tim Ward

Tim Ward Look at Hyss-hop Daisy Vintage to Visionary Cocktail Competition UK

Look at Hyss-hop, Daisy!

by TimmWard
Popolo, Newcastle/UK
(Finalist Vintage to Visionary Cocktail Competition 2013)

Ingredients:
45ml (1 1/2 oz) Hayman’s Royal Dock Navy Strength gin
25ml (3/4 oz) The Bitter Truth Elderflower liqueur
bar spoon Green Chartreuse E.D.V. liqueur
25ml (3/4 oz) grilled then pressed lemon juice
1/2 teaspoon fresh angelica seeds
small dash soda to top
Garnish:
Garnish with an atomiser of dry hopped (centennial hops) The Bitter Truth Celery Bitters.
Glass:
Coupette
Ice:
None
Method:
Add all ingredients to shaker; shake with cubed ice, double strain into chilled martini glass.

Anesthetize the Devil by Niall McGloin

Niall McGloin Anesthetize the Devil Vintage to Visionary Cocktail Competition UK

Anesthetize the Devil

by Niall McGloin
Smokestack, Leeds/UK
(Finalist Vintage to Visionary Cocktail Competition 2013)

Ingredients:
37.5ml (1 1/4 oz) Hayman’s London Dry Gin
37.5ml (1 1/4 oz) Antica Formula Vermouth
1 bar spoon Absinth
1 bar spoon The Bitter Truth Pimento Dram
1 bar spoon Honey Syrup
2 dashes The Bitter Truth Creole Bitters
Garnish:
Lemon Peel
Glass:
Martini
Ice:
None
Method:
Hard shake and strain into a chilled glass.

Hay-Day Reviver by Tim Ward

Tim Ward Hay-Day Riviver Vintage to Visionary Cocktail Competition UK

Hay-Day Riviver

by Tim Ward
Popolo, Newcastle/UK
(Finalist Vintage to Visionary Cocktail Competition 2013)

Ingredients:
40ml (1 1/2 oz) Hayman’s London Dry gin
20ml (3/4 oz) Bitter Mix*
2 drops Bitter Truth Creole Bitters
Atomise The Bitter Truth Orange Flower Water
Garnish:
Orange & apple cider vinegar steeped cherry
Glass:
Coupette
Ice:
None
Method:
Add all ingredients to mixing glass, stir with cubed ice, double-strain into chilled & absinthe rinsed Victorian antique champagne saucer.

*A simple mix that has been left to integrate naturally of 5 parts RinQuinQuin French peach vermouth, to 2 parts Gammel Dansk bitter liqueur.

Jerry`s Rising by Niall McGloin

Niall McGloin Jerry`s Rising Vintage to Visionary Cocktail Competition UK

Jerry`s Rising

by Niall McGloin
Smokestack, Leeds/UK
(Finalist Vintage to Visionary Cocktail Competition 2013)

Ingredients:
37.5ml (1 1/4 oz) Hayman’s London Dry Gin
37.5ml (1 1/4 oz) Cocchi Americano
2 dashes The Bitter Truth Orange Bitters
1 dash The Bitter Truth Jerry Thomas Bitters
Garnish:
Cocktail onion
Glass:
Martini
Ice:
None
Method:
Hard shake and strain into a chilled glass.

Give my love to Rose by Lee Jones

Lee Jones Give my love to Rose Vintage to Visionary Cocktail Competition UK

Give my love to Rose

by Lee Jones
Wax Bar, Leeds/UK
(Finalist Vintage to Visionary Cocktail Competition 2013)

Ingredients:
50ml (1 1/2 oz) Hayman’s London Dry Gin
25ml (3/4 oz) homemade lemon and cardamom cordial
2 dashes The Bitter Truth Lemon Bitters
10ml (1/3 oz) fresh lemon juice
Garnish:
Coriander leaf
Glass:
Martini
Ice:
None
Method:
Hard shake and strain into a chilled serving glass

Breakfast in Burma by Gareth Franklin

Gareth Franklin Breakfast in Burma Vintage to Visionary Cocktail Competition UK

Breakfast in Burma

by Mister G – Gareth Franklin
La Rasa, Cambridge/UK
(Finalist Vintage to Visionary Cocktail Competition 2013)

Ingredients:
37.5ml (1 1/4 oz) Hayman’s London Dry Gin
12.5ml (1/3 oz) Cointreau
25ml (3/4 oz) lime juice
15ml (1/2 oz) earl grey sugar syrup
4 dashes The Bitter Truth Orange Bitters
brown toast
Garnish:
Orange Zest
Glass:
Coupette
Ice:
None
Method:
Hard shake and strain into a chilled serving glass

Smokescreen by Gareth Franklin

Gareth Franklin Smokescreen Vintage to Visionary Cocktail Competition UK

Smokescreen Cocktail

by Mister G – Gareth Franklin
La Rasa, Cambridge/UK
(Finalist Vintage to Visionary Cocktail Competition 2013)

Ingredients:
50ml (1 1/2 oz) Hayman’s London Dry Gin
25ml (3/4 oz) lemon juice
1 tsp lemon curd
4-6 dashes The Bitter Truth Orange Bitters
30ml (1 oz) cranberry juice
Garnish:
Edible Pansy
Glass:
Martini
Ice:
None
Method:
Shake, strain into a bottle and smoke with applewood and thyme

The Underground Martini by Ali Bell

Ali Bell The Underground Martini Vintage to Visionary Cocktail Competition UK

The Underground Martini

by Ali Bell
Plateau, Brighton/UK
(3rd price winner Vintage to Visionary Cocktail Competition 2013)

Ingredients:
50ml (1 1/2 oz) Hayman’s London Dry Gin
25ml (3/4 oz) Homemade Dry Vermouth (using only British roots, leaves, spice etc)
3 dashes of The Bitter Truth Celery Bitters
Garnish:
Dill Leaves
Glass:
Coupette
Ice:
None
Method:
Hard shake and strain into a chilled serving glass

Hop Sting and Jump by Ali Bell

Ali Bell Hop sting and Jump Vintage to Visionary Cocktail Competition UK

Hop Sting and Jump

by Ali Bell
Plateau, Brighton/UK
(3rd price winner Vintage to Visionary Cocktail Competition 2013)

Ingredients:
50ml (1 1/2 oz) Cucumber infused Hayman’s Old Tom Gin
25ml (3/4 oz) Nettle and Lavender Shrub
12.5ml (1/2 oz) Honey Syrup
12.5ml (1/2 oz) Lemon Juice
Splash The Bitter Truth Grapefruit Bitters “infused” Soda Water
Garnish:
Cucumber Slice and Lavender Heads
Glass:
Highball
Ice:
Cubes
Method:
Hard shake and strain into a chilled serving glass

The Nutty Geisha by Susie Wong

Susie Wong The Nutty Geisha Vintage to Visionary Cocktail Competition UK

The Nutty Geisha

by Susie Wong
Epernay Champagne Bar, Manchester/UK
(2nd price winner Vintage to Visionary Cocktail Competition 2013)

Ingredients:
40ml (1 1/2 oz) Hayman’s Old Tom Gin
25ml (1 oz) Pistachio Cream Liqueur
20ml (3/4 oz) Almond water
4 Drops The Bitter Truth Orange Flower Water
5ml (1/8 oz) Blossoms sour cherry syrup
2 bar spoons of Mascarpone
1 bar spoon Lime and Bergamot Sugar
1/2 bar spoon of matcha green tea powder
Garnish:
Pistachio nuts and pistachio candy floss
Glass:
Coupette
Ice:
None
Method:
Hard shake and strain into a chilled serving glass