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

This cocktail was created by Will Humphry of Harvey Nichols, Bristol and was the winner of The Bitter Truth Cocktail Competition in Bristol, UK.

The Bitter End

• 50 ml Hayman’s Old Tom Gin
• 15 ml Pimento Dram
• 10 ml Brown Sugar Syrup
• 10 dashes The Bitter Truth Lemon Bitters

Glass: Rocks glass with ice
Serve: Shake and double strain
Garnish: None

This cocktail was created by Justyn of Haus Bar for The Bitter Truth Cocktail Competition in Bristol, UK.

The Bittern

• 2 x Orange Zest
• 10 ml The Bitter Truth Apricot Brandy
• 50 ml Rowan’s Creek Bourbon
• 2 ml Pimento Dram
• 2 drops The Bitter Truth Aromatic and Jerry Thomas Bitters

Glass: Rocks
Serve: Stir for 3.5 minutes over ice
Garnish: Orange Peel

Borden Chase

• 1 ¾ oz Scotch
• ¾ oz Carpano Antica
• 1/8 oz absinthe
• 2 dashes The Bitter Truth Orange Bitters

Stir with ice and strain into a chilled cocktail glass.

(circa 1935)

via Balvenie 17yr Madeira Cask & Drinking at Home « SpiritsAndCocktails.com.

Brandy Cocktail

(adapted by Stephan Berg, mixed by Brian Miller)

2 oz. brandy

1/4 oz. simple syrup

1/8 oz. orange curaçao

2 dashes The Bitter Truth Jerry Thomas bitters

Stir in ice for 30 seconds. Strain into a chilled coupe. Garnish with a lemon twist.

via “Buzzings” from Cocktail Buzz: Bitters Is Better: The Bitter Truth Mingles with Bols Genever at Clover Club.

Brannan Street Batida
Makes 1 drink

6 to 8 pink peppercorns
2 1/4 ounces Pira Pora cachaca
2 ounces fresh squeezed ruby red grapefruit juice
1 ounce fresh squeezed tangerine or clementine juice
3/4 ounce lemon juice
3/4 ounce egg white
3/4 ounce ginger syrup (made with equal parts water and sugar, steeped with pureed ginger)
2 big dashes of Grapefruit bitters

1/2-inch-wide grapefruit twist

Instructions: Put peppercorns in a mixing glass and smash with muddler. Add rest of ingredients together with ice, shake very hard for 15-20 seconds. Strain into a collins glass. Garnish with grapefruit twist.

via Spirits: Couple take small-batch bitters in new directions – SFGate.

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.