The Bitter Truth Videos

Chamomile Sour Cocktail with Jamie Boudreau

At Canon, Jamie Boudreau`s bar in Seattle, WA, they take pride in the sours they create each and every night. Like many cocktails served at Canon, sours are made with 2:1, rich simple syrup. In the Chamomile Sour, Scotch is infused with the plentiful, calming herb to create a truly delightful, rich, yet light take on the classic sour style cocktail.

Chamomile Sour Cocktail

Ingredients:
60 ml (2 oz) Chamomile infused Scotch Whisky
25 ml (3/4 oz ) fresh Lemon Juice
15 ml (1/2 oz) Sugar Syrup (2:1)
3 to 4 drops The Bitter Truth Creole Bitters
1 egg white

Instructions:
Add all ingredients to mixing tin. Froth or whip with a dairy frother or dry shake to emulsify. Add ice to tin and shake vigorously. Strain into a cocktail glass. Gently apply drops of bitters to foam. Draw a toothpick or straw through the bitters to create a nice design.

Chamomile Sour Cocktail with Jamie Boudreau2017-06-18T12:23:29+02:00

Eagel`s Dream Cocktail with Robert Hess

The Eagle`s Dream Cocktail is a light and delicious gin cocktail with a frothy texture which is just perfect for brunch. Robert Hess adds some great advice on dry shaking a cocktail by using the spring of a hawthorne strainer. This little trick is adding a thick froth to cocktails that use egg white and require a dry shake without adding dilution.

Eagel`s Dream Cocktail

Ingredients:
45 ml (1 1/2 oz) Dry Gin
15 ml (1/2 oz) The Bitter Truth Violet Liqueur
15 ml (1/2 oz) fresh Lemon Juice
1/2 tsp. granulated Sugar
1 Egg White

Instructions:
Dry shake without ice. (Tip: remove the spring from a Hawthorne strainer and add it to your mixing tin before you dry shake. This will help to emulsify the ingredients and create a lot of body.) Then remove the spring and add ice. Strain into cocktail glass.

Eagel`s Dream Cocktail with Robert Hess2017-06-18T12:23:29+02:00

Queen’s Park Swizzle Cocktail with Robert Hess

The Queen’s Park Swizzle is a rich and flavorful rum based tiki cocktail and was a favorite of tiki legend Trader Vic. The drink was named for the oasis that was the Queen’s Park Hotel, formerly located in Trinidad’s Port of Spain. Robert demonstrates the proper swizzling technique as well as a quick and easy way to crush ice with common household items, should you not have a Lewis Bag on hand.

Queen`s Park Swizzle

Ingredients:
90 ml (3 oz) aged Rum
8-10 Mint Leaves
15 ml (1/2 oz) fresh Lime Juice
15 ml (1/2 oz) Demerara Sugar Syrup (2:1)
1 dash The Bitter Truth Aromatic Bitters

Instructions:

Gently muddle mint leaves in a Collins or long drink glass. Add rum, sugar syrup, lime juice and bitters. Fill the glass with crushed ice and swizzle to combine ingredients. Finally top with more crushed ice and serve with straws. Cheers

Queen’s Park Swizzle Cocktail with Robert Hess2017-06-18T12:23:29+02:00

Rum Ramsey Cocktail with Robert Hess

The Bon Ton Café is one of New Orleans finest restaurants and famous for one particular drink – The Rum Ramsey Cocktail. The drink is not only famous it`s recipe is secretly guarded by the Bon Ton Cafe and it remains a secret even when Robert Hess attempted to get closer to what is or what is not the original recipe for the Rum Ramsey Cocktail.

Rum Ramsey Cocktail

Ingredients:
50 ml (1 3/4 oz) Rum
10 ml (1/4 oz) Bourbon Whiskey
10 ml (1/4 oz) fresh Lime Juice
1/4 tsp granulated sugar
1 dash The Bitter Truth Creole Bitters

Instructions:
Stir with ice and strain into a cocktail glass.

Rum Ramsey Cocktail with Robert Hess2017-06-18T12:23:29+02:00

Fourth Regiment Cocktail with Jamie Boudreau

There aren`t too many classic cocktails calling for celery bitters, but one that is mostly credited is the Forth Regiment Cocktail which was popular in the late 1900, and considered good enough to go into Charles H. Bakers Gentleman Companion in the 1930`s. Celery Bitters are a bit weird, but once applied in the right way to a cocktail it has the power to become the magical ingredient as Jamie said so nicely in this little video.

Fourth Regiment Cocktail

Ingredients:
30 ml (1 oz ) Rye Whiskey
30 ml (1 oz ) Sweet Vermouth
1 dash The Bitter Truth Orange Bitters
1 dash The Bitter Truth Creole Bitters
1 dash The Bitter Truth Celery Bitters
Lemon zest

Instructions:
Stir all ingredients well with ice. Strain into a chilled cocktail glass. Garnish with Lemon twist.

TIP: add lemon twist to the glass before pouring the cocktail to add the most robust lemon flavor throughout the cocktail.

Fourth Regiment Cocktail with Jamie Boudreau2017-06-18T12:23:29+02:00

Hooker Cocktail with Jamie Boudreau

The Hooker Cocktail isn`t named after “that kind of Hooker”, but after blues guitar legend John Lee Hooker. As you might imagine, the cocktail contains some Bourbon, some Scotch and some beer. Octoberfest is just over and this is the perfect cocktail to enjoy fermented, brewed and distilled grains of all kinds. Crank some blues and celebrate!

Hooker Cocktail

Ingredients:
15 ml (1/2 oz) Egg White
30 ml (1 oz) Bourbon Whiskey
15 ml (1/2 oz) Averna Amaro
8 ml (1/4 oz) peaty Scotch Whisky
25 ml (3/4 oz) fresh Orange Juice
8 ml (1/4 oz) Sugar Syrup
3 dashes The Bitter Truth Aromatic Bitters
2 dashes The Bitter Truth Chocolate Bitters
Malty Belgian beer on top

Instructions:
Dry shake without ice and th beer. (Tip: remove the spring from a Hawthorne strainer and add it to your mixing tin before you dry shake. This will help to emulsify the ingredients and create a lot of body.) Then remove the spring and add ice, shake again to chill and dilute. Strain into cocktail glass. Top up wuíth the beer and stir gently.

Hooker Cocktail with Jamie Boudreau2017-06-18T12:23:29+02:00

Delmonico Cocktail with Robert Hess

Named after the first restaurant opened in the United Sates of America, the Delmonico Cocktail is as tasty as the the famous steaks of the famous restaurant which went trough hard times. Opened in 1827 Delmonicos suffered through fire, the Noble Experiment in 1919 and quite a number of proprietors in it`s almost 200 years existence.

Delmonico Cocktail

Ingredients:
30 ml (1 oz) Dry Gin
15 ml (1/2 oz) Brandy or Cognac
15 ml (1/2 oz) Sweet Vermouth
15 ml (1/2 oz) Dry Vermouth
1 dash The Bitter Truth Orange Bitters

Instructions:
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

Delmonico Cocktail with Robert Hess2017-06-18T12:23:29+02:00

The Green Blazer by Jamie Boudreau

While the days get shorter and temperatures drop it`s time to have a look on an old eyecatching classic. Once made popular by Jerry Thomas, iconic bartender of the 19th century, the Blue Blazer receives a twist when Jamie Boudreau of Seattles Whiskey & Bitters Emporium CANON plays around with gin, some fancy liqueur and and a healthy dash of fine bitters.

Green Blazer

Ingredients:
60 ml (2 oz) Martin Millers Westbourne Strength Gin
8 ml (1/4 oz) Ginger Liqueur
8 ml (1/4 oz) Cinnamon Liqueur
8 ml (1/4 oz) Blue Curacao Liqueur
1 dash The Bitter Truth Aromatic Bitters
1 dash The Bitter Truth Orange Bitters

Instructions:
Add boiling water to one of two large metal or ceramic mugs, add remaining ingredients to the second mug and ignite with fire. Slowly begin rolling the alcoholic ingredients and the water back and forth from mug to mug, as you roll the drink, position your mugs and farther and farther apart vertically to increase the length of the flame. Cap each mug to extinguish fire, pour into pre-heated toddy glass, garnish with large lemon zest

The Green Blazer by Jamie Boudreau2017-06-18T12:23:29+02:00

Hop Toad Cocktail by Jamie Boudreau

Jamie Bouderau talks about the importance of a good shake and how it can impact the quality of your drinks. Jamie is all up for his metal cobbler shaker as found in many Japanese bars these days. The Hop Toad Cocktail first appreared in the The Old Waldorf Astoria Bar Book in the early 30`s of last century. While several variations were created since then, Jamie Boudreau shows his favorite based on rum and aromatic bitters

Hop Toad Cocktail

Ingredients:
45 ml (1 1/2 oz) aged Rum
15 ml (1/2 oz) The Bitter Truth Apricot liqueur
15 ml (1/2 oz)  fresh Lime Juice
2 dashes The Bitter Truth Aromatic Bitters

Instructions:
Shake with ice and fine strain into a cocktail glass. Garnish with an lime wedge.

Hop Toad Cocktail by Jamie Boudreau2017-06-18T12:23:29+02:00

Metropole Cocktail with Robert Hess

The Metropole Hotel in New York City was a fine establishment in the late 1800`s and early 1900`s. Even back then they had a signiture cocktail. While some say it`s a stronger take on the famous Manhattan Cocktail others simply say it`s an absolutely delicate drink. Watch Robert Hess making one for you in this little video…

Metropole Cocktail

Ingredients:
45 ml (1 1/2 oz) Brandy or Cognac
25 ml (3/4 oz) Dry Vermouth
5 ml (1/8 oz) Sugar Syrup
2 dashes The Bitter Truth Creole Bitters
1 dash The Bitter Truth Orange Bitters

Instructions:
Stir with ice and strain into a cocktail glass.

Metropole Cocktail with Robert Hess2017-06-18T12:23:29+02:00

Caprice Cocktail with Robert Hess

In the old days drinks were kept simple and what today is simply considered as a twist on the Martini Cocktail, back in the days of Harry Johnson and Jerry Thomas those drinks were in demand and loved by many. Basicly an inviting mix of a good portion of gin and vermouth, spiced with some bitters and the divine Benedictine liqueur

Caprice Cocktail

Ingredients:
45 ml (1 1/2 oz) Dry Gin
15 ml (1/2 oz) Dry Vermouth
15 ml (1/2 oz) Benedictine Liqueur
1 dash The Bitter Truth Orange Bitters

Instructions:
Stir with ice and strain into a cocktail glass.

Caprice Cocktail with Robert Hess2017-06-18T12:23:29+02:00

Fairbank Cocktail with Robert Hess

There are several rumours about the origin of the name Fairbank in the Fairback Cocktail. While some think this delicious drinks was named after Douglas Fairbanks Sr., others believe the drink was named after Teddy Roosevelts vice president Charles Warren Fairbank. However the drink got its name its a tasty excample of simplicity.

Fairbank Cocktail

Ingredients:
45 ml (1 1/2 oz) Dry Gin
15 ml (1/2 oz) Dry Vermouth
2 dashes The Bitter Truth Orange Bitters
2 dashes Creme de Noyeux

Instructions:
Stir with ice and strain into a cocktail glass. Garnish with a cherry.

Fairbank Cocktail with Robert Hess2017-06-18T12:23:29+02:00

Grand Salted Caramel Old Fashioned by Kathy Casey

Grand Salted Caramel Old Fashioned

Ingredients:
60 ml (2 oz ) Rye Whiskey
15 ml (1/2 oz ) Salted Caramel with Grand Marnier (watch the Salted Caramel Video)
1 dash The Bitter Truth Orange Bitters
Caramel and Sea Salt (flake or coarse style) painted glass rim

Recipe for Salted Caramel with Grand Marnier

1 cup sugar
3 tbsps. Salted Butter
1/2 cup Heavy Cream
1/2 tsp. Sea Salt
1/4 cup Grand Marnier

Instructions:
With a pastry brush, lightly brush the outside of an old fashioned glass half way with Grand Marnier Caramel Sauce and sprinkle lightly with sea salt. Set aside. Measure the rye whiskey, Grand Marnier Salted Caramel and bitters into a mixing glass. Stir with a bar spoon to incorporate the caramel. Fill glass three-quarters with ice and stir until well chilled. Fill prepared glass with ice, strain in drink. Zest lemon over the top of the drink to release oils and then drop in.

How to Make Caramel

Place sugar in a medium heavy bottom sauce pan, being sure it is in an even layer. Heat over medium-high heat, stir lightly as sugar starts to melt. Once sugar has started to melted, move the melted sugar away from the outside of the pan with a spoon, then stop stirring and swirl pan around a bit. Keep cooking until sugar is dark amber in color. When using a candy thermometer temp the sugar before it has all turned amber.

In order to do this you will have to tilt the pan slightly (This stage is at about 340 degrees F.) Be careful as the sugar can go very dark quickly here and burn. Turn the heat off and quickly whisk in the butter — until it is incorporated. Then add the cream and salt — caramel will bubble up so be careful. Stir quickly to incorporate. Then stir in the Grand Marnier. Cool sauce. Place in a glass jar and store refrigerated for up to 3 weeks. Bring to room temperature before using.

Grand Salted Caramel Old Fashioned by Kathy Casey2019-05-24T10:22:14+02:00

Bamboo Cocktail with Robert Hess

William Boothby, the famed bartender says in his 1908 book “The World’s Drinks” that the Bamboo Cocktail was created and named by Louis Eppinger, at the Grand Hotel in Yokohama, Japan. It`s a delicious drink were sherry plays an important role.

Bamboo Cocktail

Ingredients:
45 ml (1 1/2 oz) Dry Vermouth
45 ml (1 1/2 oz) Dry Sherry
1 dash The Bitter Truth Aromatic Bitters
1 dash The Bitter Truth Orange Bitters

Instructions:
Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

Bamboo Cocktail with Robert Hess2017-06-18T12:23:31+02:00

Beauregarde’s Breakfast Cocktail by Jamie Boudreau

Remember Willy Wonka & The Chocolate Factory were an overzealous Violet Beauregarde chews some special gum resulting in her plumping up like a giant blueberry? Jamie Boudreau, from Canon Bar in Seattle uses a house-made blueberry preserves, and creates a delightful brunch cocktail that celebrates that most American of spirits, Bourbon Whiskey.

Beauregarde’s Breakfast Cocktail

Ingredients:
45 ml (1 1/2 oz) Bourbon Whiskey
25 ml (1/2 oz) Amaro Monte Negro
20 ml (3/4 oz) fresh Lemon Juice
2 tsp. Blueberry Preserves
2 dashes The Bitter Truth Aromatic Bitters

Instructions:
Vigorously shake all ingredients with ice to ensure that the preserves are well combined. Strain into a chilled cocktail glass. Serve with blueberry pancakes.

Beauregarde’s Breakfast Cocktail by Jamie Boudreau2017-06-18T12:23:31+02:00