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.

Caraway Beet by Raymund Peters2017-06-18T12:23:26+00:00

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.

Christmas In Hollis by T. Cole Newton2017-06-18T12:23:26+00:00

Savoury Raspberry by Ryan Osnowski

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.

Savoury Raspberry by Ryan Osnowski2017-06-18T12:23:30+00:00

Hugos Second Flight by Ryan Osnowski

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.

Hugos Second Flight by Ryan Osnowski2017-06-18T12:23:30+00:00

Next Generation Cocktail by Lee Jones

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

Next Generation Cocktail by Lee Jones2017-06-18T12:23:30+00:00

Look at Hyss-hop, Daisy! by Tim Ward

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.

Look at Hyss-hop, Daisy! by Tim Ward2017-06-18T12:23:30+00:00

Anesthetize the Devil by Niall McGloin

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.

Anesthetize the Devil by Niall McGloin2017-06-18T12:23:30+00:00

Hay-Day Reviver by Tim Ward

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.

Hay-Day Reviver by Tim Ward2017-06-18T12:23:30+00:00

Jerry`s Rising by Niall McGloin

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.

Jerry`s Rising by Niall McGloin2017-06-18T12:23:30+00:00

Give my love to Rose by Lee Jones

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

Give my love to Rose by Lee Jones2017-06-18T12:23:30+00:00

Breakfast in Burma by Gareth Franklin

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

Breakfast in Burma by Gareth Franklin2017-06-18T12:23:30+00:00

Smokescreen by Gareth Franklin

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

Smokescreen by Gareth Franklin2017-06-18T12:23:30+00:00

The Underground Martini by Ali Bell

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

The Underground Martini by Ali Bell2017-06-18T12:23:30+00:00

Hop Sting and Jump by Ali Bell

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

Hop Sting and Jump by Ali Bell2017-06-18T12:23:30+00:00

The Nutty Geisha by Susie Wong

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

The Nutty Geisha by Susie Wong2017-06-18T12:23:30+00:00