Photo Credit: Wordsmithing Pantagruel

1½ oz horseradish-infused Bulldog London Dry Gin
2 oz tomato water
½ oz lemon juice
¼ oz “Fresh” celery syrup
1 dash The Bitter Truth Celery Bitters
1 dash The Bitter Truth Lemon Bitters

Shake and strain into cocktail glass. Garnish with lemon twist and cherry tomato.

For more on this cocktail including the tomato water and horseradish infusion recipes, go to Wordsmithing Pantagruel: MxMo XLVIII: Pain in the Ass – Plasma Pete and Plasma Mary.

Photo Credit: Wordsmithing Pantagruel

2 oz horseradish-infused Bulldog Gin
4 oz tomato water
2 dashes The Bitter Truth Celery Bitters
2 dashes The Bitter Truth Lemon Bitters

Shake and strain over fresh rocks. Garnish with celery stick and cherry tomato.

For more on this cocktail including the tomato water and horseradish infusion recipes, go to: Wordsmithing Pantagruel: MxMo XLVIII: Pain in the Ass – Plasma Pete and Plasma Mary.

Ingredients

• 1 2/3 oz. Gin
• 1 oz. Apricot Brandy
• 1/2 oz. Lime Juice
• 3 dashes The Bitter Truth Creole Bitters

Shake with ice and strain into a chilled cocktail glass.

via Pendennis Cocktail (Cocktail).

Created by Brian Miller of Death & Co. in NYC, the South of North is crisp, fruity, and positively habit-forming.

• 1 oz Herradura Silver Tequila
• 3/4 oz St. Germain Elderflower Liqueur
• 1/2 oz Lime
• 1/4 oz Simple Syrup
• 1 dash Grapefruit Bitters
• 2 oz Champagne (Pol Roger)

Shake all ingredients aside from the Champagne.  Strain into a Collins glass filled with ice cubes.  Top with Champagne.

Makes 1 serving

Adapted from a recipe by H. Joseph Ehrmann at Elixir in San Francisco.

• 1 ounce Dry Sack sherry
• 1 ounce Combier orange liqueur (see Note)
• 3/4 ounce Bols Genever
• 1 egg
• 4 dashes Jerry Thomas’ Own Decanter Bitters from The Bitter Truth
• Pinch of ground cinnamon
• 1 orange twist, as garnish

Instructions: Add all ingredients, except garnish, to a cocktail shaker and shake without ice for 10 seconds to emulsify the egg. Add ice, shake again, strain into a small wine goblet, and add the garnish.

Note: Substitute Cointreau or another high-quality triple sec if you can’t get your hands on Combier.

via Bitter truth about hard-to-find bitters.

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.

Diablo Azul

• 3/4 oz Siembra Azul Blanco Tequila
• 3/4 oz Lime Juice
• 3/4 oz Yellow Chartreuse
• 3/4 oz Cointreau
• Dash Grapefruit Bitters

Shake and serve up with no garnish.

The Bitter End

• 50 ml Hayman’s Old Tom Gin
• 15 ml Pimento Dram
• 10 ml Brown Sugar Syrup
• 10 dashes The Bitter Truth Lemon Bitters

Glass: Rocks glass with ice
Serve: Shake and double strain
Garnish: None

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.

By Marcovaldo Dionysos, San Francisco

“I began with a classic British gimlet, using fresh lime and substituting pisco for the gin. I had infused some Peruvian peppers (aji amarillo) in a bottle of pisco, so I added a barspoon for a little heat. I wanted to use Bitter Truth celery bitters in a cocktail, and it seemed to work well here. I called the drink a Paddington, since the bear in the children’s story was from ‘darkest Peru’ but was found in London at Paddington Station. Once I had the name, I thought honey more appropriate and changed the lime to lemon.”

• 2 oz Pisco Quebranta
• ¾ oz fresh lemon juice
• ½ oz honey syrup
• 2 dashes The Bitter Truth Celery Bitters
• 1 barspoon aji amarillo tincture
• Lemon-twist garnish

Combine pisco, lemon juice, honey syrup, celery bitters, and aji amarillo tincture in ice-filled shaker. Shake well, and strain into chilled cocktail glass. Garnish with lemon twist.

via iSante Magazine