Returned 53 result(s) for "bitters"; page 2 of 4.
Not to be confused with the single-word form of the “Southside”, the Chicago South Side is a similar variation that brings Angostura into the mix. Unlike the Southside, however, this cocktail calls for lime juice over lemon juice and London Dry Gin over American Gin.
Notes:
Lovely aromatic flavor of trade spices, gin botanicals and acidity. Just a great drink.
A Portland OR cocktail from the Driftwood Room that is a riff off the classic manhattan.
Notes:
A smokey and spicy version of the manhattan with a bit of additional bitterness.
In 1959 he came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan.
Notes:
Light/muted combination of bourbon and spicy ginger that remains light and refreshing. Not as bourbon-flavored as the dying bastard recipe.
This cocktail was designed by Disaronno to promote their Cavalli partnership in which the Amaretto bottle was re-designed in the style of Roberto Cavalli.
Notes:
Sweet flavor of disaronno meets prosecco with a beautiful trade spice profile of bitters.
In 1959 Joe Scialom came up with a couple hangover remedies which he called Dying Bastard and Dead Bastard while working at the Marco Polo Club in Manhattan. These would be variations to the suffering bastard.
Notes:
Great combination of bourbon and spicy ginger that remains light and refreshing while carrying a bit of alcohol.
The east side, a play off the 'south side' cocktail and still remains a gin based drink.
Notes:
Great cucumber flavor with mild mint structure with just enough gin botanicals to keep it complex yet fun.
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This is no doubt an Irish version of a manhattan that would work well for your next St. Patrick's Day party if you've got an audience that appreciates a manhattan.
Notes:
Lots of orange/citrus notes with a hint bitterness and sweet with a light fortified wine, but very little aggressive whiskey-forward flavor.
Created by Sasha Petraske for John Dory Oyster Bar in New York City, this cocktail is probably a representation of daylight saving time, falling back to shorter darker days, where you need some warmth to help you survive.
Notes:
A balance between sweet and bitter with a rye whiskey profile.
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A cocktail invented by Colin Nugent--what we need are more mezcal cocktails and this one brings some bitterness into the picture.
A good gin based cocktail utilizing
Notes:
Sweet up front, dry in the back with notes of juniper pairing with a fruity cranberry.
One historical theory behind the Martini is that it was all born out of a modified Martinez cocktail in California during the 1800s gold rush. A variation on this theory involves a miner on their way to Martinez California requesting a drink and the Martini was born.
Notes:
Potent gin botanical attack, fortified wine and an off-dry finish
Another neighborhood cocktail with rye, that riff's off the manhattan and all those other manhattan variations, this cocktail brings "green" in the form of chartreuse
Notes:
Nice smooth rye flavor with a nuanced herbal sweetness and only a mild / slight vermouth finish.
A beautiful flavor experience for the spring or fall, highlighting the elderflower and rhubarb combination.
Notes:
A ginger rhubarb mingling with some subtle elderflower notes.
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A cocktail design by Jennifer Schommer for one of our Patreon members for the cocktail Youtube channel Common Man Cocktails.
Notes:
A creamy, silky texture with oak, vanilla and with a good deal of dark chocolate flavor; a chocolate whiskey sour of sorts.
This cocktail brings another great mezcal drink to your resume, and pairs apple juice with mezcal and passion fruit.
Notes:
A spicy smoky balanced cocktail of citrus, tropical flavor and mezcal without too much apple juice flavor--mainly just used to fill it out.
Royal Rose Real Sour Mix