This cocktail was created by Aly of Seven Shed for The Bitter Truth Cocktail Competition in Bristol, UK.

Far Beyond the Truth

• 35 ml Hayman’s London Dry Gin
• 17.5 ml The Bitter Truth Apricot Brandy
• 2 dashes The Bitter Truth Celery Bitters
• 15 ml Lime Juice
• 1 dash The Bitter Truth Lemon Bitters

Glass: Martini Glass
Serve: Shake then strain
Garnish: Lemon Peel

Bill at Okay, Check It Out uses the celery bitters in a drink called the Fletcher Christian:

The Fletcher Christian

1 oz The Bitter Truth Celery Bitters
3/4 oz St Germain elderflower liqueur
3/4 oz lemon juice
3/4 oz Boomsma Oude genever
3-4 drops Elixir Vegetal (sub Green Chartreuse or omit)

He says, “Trust me.  Just trust me.  I realize this is a very nichey cocktail because four of the five ingredients are things you can’t buy most places and that only cocktailheads have in their bar already.  But this is a terrific drink.”

via Okay, check it out.: in paradise.

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.