Balm Cocktail

60 ml (2 oz) Dry Sherry

5 ml (1/6 oz) Orange Curaçao

5 ml (1/6 oz) The Bitter Truth – Pimento Dram

1 dash The Bitter Truth – Orange Bitters

Stir in mixing glass with ice & strain into a cocktail glass. ]]>

Balm Cocktail

60 ml (2 oz) Dry Sherry

5 ml (1/6 oz) Orange Curaçao

5 ml (1/6 oz) The Bitter Truth – Pimento Dram

1 dash The Bitter Truth – Orange Bitters

Stir in mixing glass with ice & strain into a cocktail glass. ]]> http://the-bitter-truth.com/2011/02/23/balm-cocktail/feed/ 0 http://the-bitter-truth.com/2010/03/09/friar-serra-flip/ http://the-bitter-truth.com/2010/03/09/friar-serra-flip/#comments Tue, 09 Mar 2010 16:25:45 +0000 admin http://the-bitter-truth.com/?p=1006 Friar Serra Flip

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.

• 1 1/2 oz rhum agricole blanc (Saint Etienne)
• 3/4 oz dry sherry (Barbadillo Manzanilla)
• 3/4 oz apricot brandy (Rothman and Winter)
• 2 dashes celery bitters (Bitter Truth)

Stir, strain, up. Lemon twist.

From Sylvan Thompson at Tasty Libations