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Upgrading your Gin & Tonic
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Guion
How to make the GUION?
Her´s the Recipe
1 1/2 oz gin
1 1/2 oz sweet vermouth
dash of Bitter Truth Orange Bitters
1 bar spoon of Benedictine (float on top)
Preparation
Stir first three ingredients with ice. Strain into a cocktail glass. Float the Benedictine on top.
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Spencer Cocktail
How to make the SPENCER COCKTAIL?
Here´s the Recipe
1 1/2 oz gin
3/4 oz The Bitter Truth Apricot Liqueur
dash of Bitter Truth Aromatic Bitters
1 dash fresh orange juice
Preparation
Stir with ice and strain into a cocktail glass.
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Tales of the Toddy – Winning Recipe
The annual “Tales of the Toddy” event celebrates the best bartenders, restaurants and local vendors of New Orleans all under the same roof.
Held once again at the Hyatt Regency Hotel, the city’s best mixologists were shaking up hot and cold holiday cocktails while chefs from the city’s most renowned restaurants served up their own brand of holiday cheer.
We are proud to be part of the winning recipe and send congratulations towards NOLA!
1st Place
Christmas In Hollis
Created by: T. Cole Newton
12 Mile Limit
1 oz Benedictine
1/2 oz Green Chartreuse
1/2 oz Buffalo Trace bourbon
1 oz fresh lemon juice
1 dash Bitter Truth Chocolate Mole Bitters
2 oz Orange Crush (or similar orange soda)
Build in glass. Add ice.
For fotos of the event please see click here!
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Fourth Regiment Cocktail
How to make the Fourth Regiment Cocktail?
Here´s the Recipe
1 oz (30 ml) Rye Whiskey
1 oz (30 ml) Sweet Vermouth
1 dash of The Bitter Truth Orange Bitters
1 dash of The Bitter Truth Celery Bitters
1 dash of The Bitter Truth Creole Bitters
Preparation
Stir with ice, strain into a cocktail glass and garnish with a lemon zest.
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The Bitter Truth Violet Liqueur at Ultimate Spirits Competition NYC 2013
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Bronze Medal at The San Francisco World Spirits Competition 2013
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Take Your Bitters Traveling
Chris Chamberlain is cheering about The Bitter Truth Bitters Travel Set over at the NASHVILLE SCENE….
“Luckily, the folks at The Bitter Truth have come up with a perfect solution to expanding your repertoire of bitters with their handyTraveler’s Set. This little box of fun contains five different varieties packaged in 20 milliliter bottles. This means that not only are they TSA-compliant in case you want to mix a proper cocktail on your next flight, but you can experiment with various flavors without investing in big bottles.” ” You can find these products in Nashville at many local retailers including Maryland Farms Wine and Spirits, Woodland Wine Merchant, Midtown Wine and Spirits and The Bottle Shop at McEwen. Pick yourself up a pack and give them a try.”
It`s time to visit Nashville!
…and for those from other areas check out DrinkUpNY.com with more or less nationwide shipping in the USA or here.
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Violet Fizz with Charlotte Voisey
The fizz is a classification of mixed drink that is a variation on the Sour family of cocktails. The addition of carbonated water (soda) adds the “fizz”. First mentioned in the 1887 edition of Jerry Thomas’ Bartender’s Guide, the fizz has many variations, most having to do with additional ingredients such as egg white, egg yolk or whole egg. For example, the Ramos Gin Fizz, one of the most famous variations, includes not only egg white but cream, sugar, orange flower water and both lemon and lime juices. Charlotte fell in love with the Violet Fizz at the venerable Varnish in Los Angeles. This beautiful cocktail epitomizes all that is wonderful about the Fizz and its numerous variations and is perfect for Spring brunch.
How to make the Violet Fizz
Recipe
one egg white
1 1/2 oz Hendrick’s Gin
1/4 oz Bitter Truth Violet Liqueur
3/4 oz fresh lemon juice
3/4 oz simple syrup (1:1)
1/4 oz cream
1 oz soda water
Instructions
Add first six ingredients to your mixing tin. Dry shake to emulsify. Add ice and shake again vigorously to completely incorporate all ingredients. Add soda to a Collins or
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The Bitter Truth awarded at the Beverage Testing Institute Chicago
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Hey Bartender
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Violet Fizz
How to make the Violet Fizz:
1 oz (30 ml) fresh lemon juice
1/2 teaspoon fine sugar
1/2 oz (30 ml) The Bitter Truth Violet Liqueur
1 1/2 oz (45 ml) gin
soda water
Preparation:
Shake first four ingredients with ice. Strain over ice in a Collins or long drink glass and top with soda. Serve with straws.
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Enjoy Drinks with The Bitter Truth Apricot Liqueur
APRICOT SRITZER
- 100 ml (3 oz) Dry White Wine
- 20 ml (3/4 oz) The Bitter Truth Apricot Liqueur
- Plain Soda or Sparkling Mineral Water
Build in glass over big ice cubes. Stir gently and add lemon zest.
HOCK MARTINI
- 50 ml (2 oz) Riesling Wine
- 20 ml (3/4 oz) Dry Gin
- 10 ml (1/3 oz) The Bitter Truth Apricot Liqueur
Stir ingredients over ice and strain into cocktail glass. Garnish with orange zest.
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Captains Blood Cocktail
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Enjoy Drinks with The Bitter Truth Violet Liqueur
VIOLET SPRITZER
- 100 ml (3 oz) Dry White Wine
- 20 ml (3/4 oz) The Bitter Truth Violet Liqueur
- Plain Soda or Sparkling Mineral Water
Build in glass over big ice cubes. Stir gently and add lemon zest.
AVIATION COCKTAIL
- 50 ml (2 oz) Dry Gin
- 20 ml (3/4 oz) The Bitter Truth Apricot Liqueur
- 10 ml (1/3 oz) Maraschino Liqueur
- 20 ml (3/4 oz) fresh Lemon or Lime Juice
Shake ingredients with ice and strain into cocktail glass.
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Sparkling Tradewinds Punch
Recipe
Spiced Syrup
2 cups water
2 cups sugar
12 each cloves, crushed
1/4 tsp. ground nutmeg
1/2 tsp. ground allspice
2 cinnamon sticks, broken up
Punch
2 cups gold rum
2 cups brandy or cognac
1/4 cup Bitter Truth Apricot Liqueur (optional)
1 cup guava or passion fruit nectar
1 cup Pomegranate Juice
1 cup fresh orange juice
1 cup fresh lemon juice
1 1/2 tsp. Bitter Truth Creole Bitters
1 bottle chilled brut champagne or sparkling wine
Instructions
To make the syrup: combine ingredients in a medium sauce pan. Bring to a boil over medium-high heat- then reduce heat and simmer slowly for 5 minutes. Remove from heat and let cool to room temperature before proceeding with recipe. Or you can prepare up to a week in advance and store refrigerated.
To make the punch: in a large punch bowl (or large container such as a stock pot or pitcher) combine the Spiced Syrup, rum, brandy, juices and bitters. Stir to combine well. (At this point you can refrigerate the punch for service up to 3 days in advance) Present in a large punch bowl. Add champagne right before serving. Serve punch in an old fashioned glass over ice or a Cherry Bitter Ice Ball.Cherry Bitter Ice Balls – Makes about 20 Ice Balls
- 10 cups water
- 2 Tbsp. Bitter Truth Creole Bitters
- 20 maraschino cherries, stems removed
To make ice balls: in a pitcher, measure out water and stir in bitters. Place water evenly in ice ball molds with one cherry per mold. (This will have to be done in batches depending on the size of your ice mold containers.) Put ice molds to freezer. Check in 12 hours. Remove ice from molds, and transfer to a container. Keep frozen until ready to use.
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More on Bitters – The Deshler Cocktail – The Cocktail Spirit with Robert Hess
How to make the Deshler Cocktail
Ingredients
1 1/2 oz (50 ml) rye whiskey
1 oz (30 ml) Dubonnet
1/4 oz (10 ml) Cointreau
2 dashes The Bitter Truth Creole Bitters
large orange zest
large lemon zest
Instructions
Stir all ingredients with ice. Strain into a cocktail coupe. Garnish with an orange twist.
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Canon Cocktail – Raising the Bar with Jamie Boudreau
Jamie Boudreau’s award winning Seattle bar Canon – Whiskey and Bitters Emporium developed a signature cocktail to epitomize the bar’s full title. He came up with a recipe using whiskey, topped with a Cointreau foam and a touch of aromatic bitters in the form of a stenciled Canon logo.
How to make the Canon Cocktail
Ingredients
1 oz (30 ml) rye whiskey
1/2 oz ( 15 ml) sweet vermouth
1/2 oz (45 ml) Ramazzotti Amaro
Cointreau Foam
dashes The Bitter Truth Aromatic Bitters
Instructions
Stir first three ingredients with ice. Strain into a chilled rocks glass. Top with Cointreau foam. If you don’t have a stencil, use a dropper to place bitters on top of foam and run a toothpick or suitable tool through each dot to create a whimsical pattern.
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Vintage to Visionary Cocktail Competition – THE FINAL!!!!
We`re getting through to the final of our Vintage 2 Visionary cocktail competition in London!
The team of Lovedrinks has been busy arranging the venue and judges and here is a quick update on our finalists:
WHERE?
Date – 18th September
Time – from midday, but drinks will be available from 11.30
Venue – The Luggage Room in Mayfair: 10-13 Grosvenor Square, Mayfair London, W1K 6JP, 020 7514 1507
Competitors -
Susie Wong – Epernay Champagne Bar, Manchester
Lee Jones – Wax bar, Leeds
Naill McGloinn – Smokestack, Leeds
Tim Ward – Polpo, Newcastle,
Gareth Franklin AKA ‘Mista G’ – La Raza, Cambridge
Ryan Osnowski – The Hinds Head, Bray
Carl Brown – Dishoom, Shoreditch
Nicholas Quattroville – The Bling Pig, Soho
Ali Bell – Plateau, Brighton
The Judges
James/Lewis from Hayman’s
Alex/Stephan from The Bitter Truth
Clint from Imbibe
2 secret judges – 1 representing Visionary and 1 Vintage vibes…
The Rules
Same drinks and scoring system as before except there are 50 additional points for creativity, style, theme, and overall presentation. This means you can make yourself stand out via your presentation, we are looking for theatre people! You can use anything you like to pimp your presentation, … Read more
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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.
How to make the Beauregarde’s Breakfast Cocktail
Ingredients
1 1/2 oz (60ml) Bourbon Whiskey
1/2 oz (25 ml) Amaro Monte Negro
3/4 oz 8 (20ml) fresh lemon juice
2 tsp. blueberry preserves
2 dashes The Bitter Truth Aromatic Bitters
Vigorously shake all ingredients with ice to ensure that the preserves are well combined. Strain into a chilled cocktail glass. Serve with blueberry pancakes.
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