Old Fashioned Cocktail

50 ml (2 oz) Whisk(e)y, Brandy, Aged Rum or Añejo Tequila

10 ml (1/3 oz) Sugar Syrup (or 1 Sugar Cube)

2 dashes The Bitter Truth – Bitters

Orange Zest

Pour all ingredients in a tumbler & stir till it has the right dilution.

Recipe by Oscar Quagliarini, Italy

Ice an old fashioned glass with cracked ice and 2 cl of Pernod, then pour it out.

In a mixing glass put:

1 sugar cube
3 drops The Bitter Truth Aromatic Bitters
3 drops Chocolate Bitters

Crush the sugar cube.

Add to mixing glass:
Ice cubes
7 cl Ardbeg Single Malt Scotch (10 year old)
1 barspoon Galliano L’autentico

Stir & strain into the Pernod-rinsed old fashioned glass.

Flamed orange zest for garnish.

Created by Joy Richard of the Franklin Cafe in Boston.

Ingredients:

• 2.5 oz Taza Cocoa Nib Infused Old Overholt Rye Whiskey *
• .5 oz Demerara syrup
• 1 Brandied cherry
• 1 Orange slice
• 3 dashes of Chocolate Bitters

* Joy infuses the rye whiskey with Taza Cocoa Nibs for three days.

Preparation:

In an old fashioned glass muddle together 1 half wheel of orange, 1 brandied cherry, .5 oz demerara syrup, and 3 dashes Chocolate bitters.

Fill with ice, add 2.5 oz Taza Cocoa Nib infused Old Overholt, lightly stir and serve.

via Cocoa Old-Fashioned Cocktail Recipe – Mixed Drink Recipe for a Cocoa Old Fashioned by Joy Richard.

Ingredients:

• 2 oz El Tesoro Reposado Tequila
• .5 oz Fernet Branca
• .5 oz Agave Simple (1:1 agave nectar and water)
• 2 dashes Chocolate bitters
• Grapefruit oil for garnish

Stir ingredients with ice. Strain into a chilled cocktail glass. Garnish with grapefruit oil.

via The Guadalajara Cocktail Recipe – Mixed Drink Recipe for The Guadalajara Cocktail by Misty Kalkofen.

New England Daiquiri

• 2 oz Ron Zacapa 23 year old Rum
• 1/2 oz Lemon Juice
• 2 tsp Maple Syrup
• 1 dash Chocolate Bitters

Shake and serve up in a cocktail glass.

The Latin Quarter

• 2 oz Ron Zacapa 23 year old Rum
• 1/2 Bar Spoon Sugar Cane Syrup
• 1 Dash Angostura Bitters
• 1 Dash Chocolate Bitters
• 3 Dashes Peychaud Bitters
• Lemon Twist
• Rinse: Absinthe, Herbsaint, or Ricard

Fill a double old fashioned glass with ice and a small amount of Absinthe, Herbsaint or Ricard. Stir the rum, sugar cane syrup and bitters in an ice-filled shaker glass.

Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass. Twist lemon peel over the glass and discard.

Barcelo Blazer

• 50 ml Ron Barcelo Gran Anejo
• 25 ml Licor 43
• 4 dashes Chocolate Bitters

Glass: Brandy Balloon
Serve: Stir & Flame
Garnish: Cinnamon Stick

Kávé

• 0.75 ounces dark Jamaican rum (Appleton V/X)
• 0.75 ounces Zwack
• 0.75 ounces Kahlúa Cream
• 2 dashes Chocolate Bitters

Shake over ice until well chilled, then strain into ice-filled old fashioned glass.

via MxMo XLII: Dizzy Dairy — Kávé | Two At The Most.

Jane Russell

• 1 1/2 oz Russell’s Reserve Rye
• 1/2 oz Rittenhouse Rye (bonded)
• 1/4 oz Carpano Antica Sweet Vermouth
• 1/4 oz Grand Marnier
• 1/4 oz Benedictine
• 1 dash Chocolate Bitters

Stir & strain into a coupe glass and garnish with an orange twist.

Tea Killer Mockingbird

• 2 oz reposado tequila
• 1/4 oz cinnamon simple syrup
• 1/4 oz chai tea
• 1-2 dashes Chocolate Bitters

Coat a cocktail glass with the bitters, discarding any extra.  In a shaker, combine remaining ingredients with ice and shake well yes, shake for at least 30 seconds.  Strain through a fine mesh into the coated glass, garnish with a flamed orange peel.

via MxMo XLV: Tea and the Tea Killer Mockingbird « liquor is quicker.