• 2 oz Cognac
• 2-3 bar-spoons sugar syrup
• 2 dashes The Bitter Truth Creole bitters
• 2 dashes absinthe

Stir with ice and strain in to an old-fashioned glass. Garnish with a lemon zest twist.

Rick from Kaiser Penguin uses The Bitter Truth Celery Bitters in the Isartal Rose:

Isartal Rose

• 1 1/2 oz gin (used Plymouth)
• 1 oz Pimm’s #1
• 1 oz grapefruit juice (used ruby)
• 1t honey syrup
• 2 dashes The Bitter Truth Celery Bitters

Build over crushed ice and garnish with a delicate ruby grapefruit rose.

This is light, aromatic, and perfect for sitting outside as Fall rolls in. The grapefruit and celery just melt into the already delightful combination of gin and Pimm’s. The honey adds a touch of floral sweetness.

via Celery Bitters | Kaiser Penguin.