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Bamboo Cocktail with Robert Hess

September 29, 2013, 11:00 pm
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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.

How to make the Bamboo Cocktail

Ingredients

1 1/2 oz (45 ml) dry vermouth

1 1/2 oz (45 ml) dry sherry

1 dash The Bitter Truth Aromatic Bitters

1 dash The Bitter Truth Orange Bitters

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

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Grand Salted Caramel Old Fashioned by Kathy Casey

October 6, 2013, 11:00 pm
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How to make a Grand Salted Caramel Old Fashioned

Ingredients

2 oz (60 ml) Rye Whiskey

1/2 oz  (45 ml) 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.

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Vintage to Visionary Cocktail Competition – The Winner

October 14, 2013, 1:45 am
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The Bitter Truth and Haymans Gin are proud to anounce the winners of the 2013 UK Cocktail Competition

The Bitter Truth and Haymans Gin are proud to announce the winners of the 2013 UK Cocktail Competition

This year saw the beginning of a series of cocktail competitions where The Bitter Truth teamed up with Hayman`s Gin, the longest serving gin distilling family in England to search for the most skilled and talented bartenders in all parts of Great Britain. Regional competition were held and the top 8 were called to London to battle against each other.

The final took place at The Luggage Room in Mayfair, London september 18th and was judged by James & Lewis from Haymans, Clint from Imbibe Magazine and Alex & Stephan of The Bitter Truth.

In a polite doff our hats to the classic Martini we were looking for competitors to use the The Bitter Truth and Hayman`s Gin in a twist on the classic mix of gin and bitters for their Vintage recipe.

For the Visionary recipe, we were looking for new leaders in the industry to draw inspiration from the progressive way as bar tending Brits consistently push the boundaries of cocktail culture.

The winner of the competition received a cash prize of £1000. The competition was open to UK entrants only.

The Winner:

1st prize winner

Nick Quattroville – The Blind Pig Social Eating House/Soho, London

Strawberry Fields

Hippy Rickey

2nd prize winner

Susie Wong – Epernay Champagne Bar/Manchester

The Truth about Belle

The Nutty Geisha

3rd prize winner

Ali Bell – Plateau/Brighton

The Underground Martini

Hop Sting & Jump

The Finalists:

Lee Jones – Wax Bar/Leeds

Next Generation Cocktail

Give my Love to Rose

Gareth Franklin – Mister G – La Raza/Cambridge

Breakfast in Burma

Smokescreen

Tim Ward – Popolo/Newcastle

Hay-Day Riviver

Look at Hyss-Hop Daisy!

Niall McGloin – Smokestack/Leeds

Jerry`s Rising

Anesthetize the Devil

Ryan Osnowski – The Hinds Head/Bray

Hugos Second Flight

Savoury Raspberry

A big thank you to the entire team of Lovedrinks for great support!!!

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Hop Toad Cocktail by Jamie Boudreau

October 17, 2013, 11:00 pm
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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

How to make the Hop Toad Cocktail

Ingredients

1 1/2 oz (45 ml) aged rum

1/2 oz (15 ml) The Bitter Truth Apricot liqueur

1/2 oz (15 ml) fresh lime juice

2 dashes The Bitter Truth Aromatic Bitters

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

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Green Blazer by Jamie Boudreau

October 21, 2013, 11:00 pm
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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.

How to make the Green Blazer

Ingredients

2 oz (60 ml) Martin Millers Westbourne Strength Gin

1/4 oz (8 ml) Ginger Liqueur

1/4 oz (8 ml) Cinnamon Liqueur

1/4 oz (8 ml) Blue Curacao Liqueur

1 dash The Bitter Truth Aromatic Bitters

1 dash The Bitter Truth Orange Bitters

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

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Good Spirts News Reviews of The Bitter Truth products

October 24, 2013, 2:21 am
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Bildschirmfoto 2013-10-24 um 10.52.40Blair Frodelius from Good Spirits News recently reviewed some of The Bitter Truth`s newer product releases, some of them not yet available in the USA.

“The guys at The Bitter Truth are two of the busiest people in the spirits industry.  In just seven years, they have increased their product line to include not only several classic bitters styles, but also spirits, liqueurs and flower waters.  Every bottle feels just right, looks sharp and holds some amazing flavors.”

Thats quite a stunning intro as we think and we are very pleased and flattered at the same time. Following our motto “Quality counts” we continue to produce The Bitter Truth products by using only the best quality natural ingredients available and this is fully reflected once you taste one of our products. The traditional production process without any shortcuts garantees an unparalelled experience. Thanks for the appreciation, Blair!

You can read the reviews about The Bitter Truth`s Spirits and Liqueurs here and don`t miss out on Good Spirits News latest thoughts on our new types of bitters which you can read here.… Read more

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Delmonico Cocktail with Robert Hess

October 24, 2013, 11:00 pm
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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.

How to make the Delmonico Cocktail

Ingredients

1 oz (30 ml) dry gin

1/2 oz ( 15 ml) brandy or cognac

1/2 oz (15 ml) sweet vermouth

1/2 oz (15 ml) dry vermouth

1 dash The Bitter Truth Orange Bitters

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

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Hooker Cocktail with Jamie Boudreau

October 28, 2013, 12:00 am
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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!

How to make the Hooker Cocktail

Ingredients

1/2 oz (15 ml) egg white

1 oz ( 30 ml) Bourbon Whiskey

1/2 oz (15 ml) Averna Amaro

1/4 oz (8 ml) peaty Scotch Whisky

3 dashes The Bitter Truth Aromatic Bitters or Bokers Bitters

2 dashes The Bitter Truth Chocolate Bitters

3/4 oz ( 25 ml ) fresh orange juice

1/4 oz ( 8 ml) sugar syrup

Malty Belgian beer on top

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.

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Fourth Regiment Cocktail with Jamie Boudreau

November 14, 2013, 1:14 am
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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.

How to make the Fourth Regiment Cocktail

Ingredients

1 oz (30 ml) rye whiskey

1 oz ( 30 ml) sweet red vermouth

1 dash The Bitter Truth Orange Bitters

1 dash The Bitter Truth Creole Bitters

1 dash The Bitter Truth Celery Bitters

Lemon zest

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.


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Rum Ramsey Cocktail with Robert Hess

November 24, 2013, 11:36 pm
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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.

How to make the Rum Ramsey Cocktail

Ingredients

1 3/4 oz (60 ml) rum

1/4 oz ( 10 ml) bourbon whiskey

1/4 oz (10 ml) fresh lime juice

1/4 tsp granulated sugar

1 dash The Bitter Truth Creole Bitters

Stir with ice and strain into a cocktail glass.

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Queen’s Park Swizzle Cocktail with Robert Hess

December 5, 2013, 1:39 am
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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.

How to make the Queen`s Park Swizzle

Ingredients

3 oz (90 ml) aged rum

8-10 mint leaves

1/2 oz (15 ml) fresh lime juice

1/2 oz 2:1 (15ml) Demerara sugar syrup

1 dash The Bitter Truth Aromatic Bitters

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


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Eagel`s Dream Cocktail with Robert Hess

December 30, 2013, 2:21 am
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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.

How to make the Eagel`s Dream Cocktail

Ingredients

1 1/2 oz (45 ml) dry gin

1/2 oz ( 15 ml) The Bitter Truth Violet Liqueur

1/2 oz (15 ml) fresh lemon juice

1/2 tsp. granulated sugar

1 egg white

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.

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Chamomile Sour Cocktail with Jamie Boudreau

January 9, 2014, 1:15 am
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At Canon, Jamie’s 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.

How to make the Chamomile Sour Cocktail

Ingredients

1 egg white

2 oz (60 ml) chamomile infused scotch

3/4 oz ( 25 ml) fresh lemon juice

1/2 oz (15 ml) (2:1) simple syrup

3 to 4 drops The Bitter Truth Creole Bitters

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.


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Apricot Lady Cocktail with Robert Hess

February 3, 2014, 2:18 am
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In this episode of The Cocktail Spirit, Robert answers a viewers question about using egg whites in cocktails. Specifically, he discusses health concerns as well as how egg whites enhance or change the texture of a cocktail and how to incorporate them. To demonstrate how to incorporate an egg white into a cocktail, Robert dry shakes all the ingredients before adding ice and shaking the Apricot Lady Cocktail briefly to dilute and chill.

How to make the Apricot Lady Cocktail

Ingredients

1 oz (30 ml) white rum

1 oz (30 ml) The Bitter Truth Apricot Liqueur

1/2 oz (15 ml) fresh lime juice

1/4 oz (8 ml) Orange Curacao Liqueur

1/2 egg white

Vigorously dry shake all ingredients to fully emulsify egg white. Remove strainer spring, if used, and add ice to mixing tin. Shake to chill and dilute. Strain into a chilled cocktail coupe.


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King`s Elixir Cocktail with Jamie Boudreau

February 18, 2014, 11:27 pm
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This gin cocktail plays off Jamie Boudreau`s Golden Ration for cocktails: 1 1/2:3/4:1/4 but here he reduces the amount of vermouth to 1/2 ounce. To cut the sweetness of the Gold Wasser (not schlager) ever so slightly, Jamie utilizes a simple technique using lemon zest.

How to make the King`s Elixir Cocktail

Ingredients

1 1/2 oz (45 ml) gin

1/2 oz ( 15 ml) Dolin Blanc vermouth

1/4 oz (8 ml) Gold wasser

2 dashes The Bitter Truth Celery Bitters

Stir ingredients with ice. Spritz oil of large lemon zest over chilled coupe. Add zest to glass. Strain cocktail into glass then remove lemon zest.

 


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Eye Opener Cocktail with Robert Hess

February 25, 2014, 1:06 am
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Mornings can be difficult to deal with, especially if you had a night out before and you are still suffering from the aftermath of your alcoholic delights. Fortunately our forefathers and mothers restoring concoctions that might help gently lift our eyelids to greet the day. In this episode, Robert Hess shows the Eye Opener Cocktail based on some aged rum, apricot liqueur and an egg yolk making it perfect for breakfast or brunch.

How to make the Eye Opener Cocktail

Ingredients

1 1/2 oz (45 ml) aged rum

1/2 teaspoon The Bitter Truth Apricot Liqueur

1/2 teaspoon Orange Curacao Liqueur

1 teaspoon grenadine

1/2 egg yolk

Dry shake to emulsify ingredients. Add ice to shaker and shake to chill and dilute. Strain into a chilled rocks glass.

 


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Smoking Monkey Cocktail with Jamie Boudreau

March 5, 2014, 12:51 am
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The Smoking Monkey is an original cocktail recipe from Canon Bar in Seattle and was inspired by hints of banana that Jamie noticed in Jameson Irish Whiskey. Playing off those notes, Jamie infused banana into the whiskey creating a truly unique flavor profile. Interestingly enough, this cocktail is shaken due to the pectins released into the Jameson during the infusion process. Misting the glass with a smoky Islay whisky (like Ardbeg) before straining gives the cocktail a deliciously smoky essence.

How to make the Smoking Monkey Cocktail

Ingredients

1 1/2 oz (45 ml) banana infued Jameson Irish Whiskey

1/2 oz ( 15 ml) Pedro Ximenez Sherry

3 dashes The Bitter Truth Aromatic Bitters

Smoky Islay Scotch for misting

Shake with ice. Mist a chilled cocktail glass with a smoky Islay Scotch (like Ardbeg). Strain cocktail into the prepared glass. Garnish with a neon monkey bathed in the same smoky Islay Scotch.

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Bridal Cocktail with Robert Hess

March 12, 2014, 2:36 am
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The Old Waldorf Astoria Bar Book is one of those books one can always go back to if a tasty little drink is needed. Somewhat close to a Sweet Martini Cocktail the addition of a tiny bit of Maraschino Liqueur adds a tasty extra bit of cherry to this drink. Watch Robert Hess making up one of those old classics for you…

How to make the Bridal Cocktail

Ingredients

2 oz (60 ml) dry gin

1 oz ( 30ml) sweet vermouth

1 dash Maraschino Liqueur

1 dash The Bitter Truth Orange Bitters

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

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Casino Cocktail with Robert Hess

March 18, 2014, 6:56 am
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The Casino Cocktail is a drink that is widly published in old cocktail books so one can assume it has been pretty popular in the old days. The Savoy Cocktail book holds the version Robert Hess is explaining in this little video. If you like drinks that are heavy on the gin side, you`ll like this straight forward drink.

How to make the Casino Cocktail

Ingredients

2 oz (60 ml) dry gin or old tom gin

1/8 oz ( 5ml) fresh lemon juice

1/8 oz (5ml) Maraschino Liqueur

1 dash The Bitter Truth Orange Bitters

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

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NEW EXCLUSIVE USA IMPORTER – Vision Wine & Spirits

March 27, 2014, 5:52 am
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VISION WINE & SPIRITS, LLC is NEW EXCLUSIVE USA IMPORTER FOR
THE BITTER TRUTH AND BERG & HAUCK

March, 2014; Munich, Germany

vision wine & spirits

Vision Wine & Spirits, LLC is pleased to announce that it has signed an agreement with Haromex Development, the exclusive worldwide distributor for The Bitter Truth and Berg & Hauck, to become the exclusive US importer for the two brands.

In 2006, with the global resurgence of classic cocktails, German mixologists Stephan Berg and Alexander Hauck conceived the idea of producing and selling a range of cocktail bitters. Both of them had already gained a considerable amount of experience in producing handmade cocktail bitters at the bars where they were working. In addition, Stephan owned a large collection of historical bitters, some of which hadn’t been produced for decades. Thus, he knew how the most well known bitters of the world tasted and was considered a specialist in this area.

The result of their collaboration was the birth of The Bitter Truth and Berg & Hauck brands. The Bitter Truth is a line of all-natural potable bitters consisting of Aromatic, Orange, Lemon, Celery, Jerry Thomas, Creole, Chocolate and Grapefruit varieties all sold in 200ml bottles. The line is one of the top-selling bitters brands in the USA. Additionally, there is a travel pack of five 20mls of Aromatic, Creole, Jerry Thomas, Orange and Celery bitters in a tin box with recipe booklet for ; a Pink Gin; and a range of boutique liqueurs for bartenders which include E**X**R, an herbal liqueur with sweet vermouth characteristics, Pimento, Violet, Apricot and Elderflower Liqueurs all in 750ml formats.

“The Bitter Truth Bitters are top notch when it comes to quality and consistency; they allow the bartender or at home mixologist the flexibility and versatility that only comes with grade A ingredients,” according to industry cocktail consultant Jonathan Pogash of The Cocktail Guru.

Berg & Hauck is a non-potable line of bitters consisting of Aromatic, Orange, Lemon, Celery, Creole and Jerry Thomas varieties all sold in 4 oz. bottles as well as in a kit of the five best-selling bitters with a cocktail recipe pamphlet in a gift box. Being non-potable allows for more channels of distribution and easier access for the home cocktail enthusiast and professionals alike. Additionally, Berg & Hauck makes an excellent chef’s tool for flavorings in recipes.

“We are fully convinced that because of the change to Vision Wine & Spirits, we can, together with Vision’s intimate knowledge of all channels of the market, marketing skills and proven track record, bring the development of The Bitter Truth and Berg & Hauck in the so important USA market to the next level and are looking forward to exciting times ahead,” said Stephan Berg.

Contact:

WINE & SPIRITS LLC

700 Plaza Drive, 2nd Floor
Secaucus, NJ 07094, USA

Telephone: 888 535 5522
Office: 201 210 0400
Fax: 201 319 0660

Email: info@visionwineandspirits.com

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