Returned 46 result(s) for "bitters"; page 3 of 4.
The mimosa was said to be invented by Frank Meier in 1925. It's said to be named after the yellow flower by the same name common in Europe.
The Nui Nui balances allspice, clove, cinnamon and other trade spices for a great introduction tiki drink for new and old cocktail enthusiasts.
Pronounced "wah-hock-en" Dead, this cocktail is a play on words from the comic book / tv series and has a great use of Mezcal
Smokey Sweet Candy (aka "nana candy"); easy to drink, slightly unique flavor profile that's hard to pickup. Great smoky profile and sweeter flavors.
Potentially the first cocktail that started it all, the old fashioned is a simple drink that dates to around 1850, first published in 1860. Our recipe is the original old fashioned, no muddled fruit or cherries, just the raw basics.
What makes the perfect manhattan so perfect? The use of dry vermouth, much like a perfect martini. If you think a manhattan is too sweet, cutting it with dry vermouth can indeed make it more perfect.
A cocktail design of Peruvian origin, often seen in Chili, Peru and other South American countries. Like most core spirits, even a Pisco needs a sour design.
Suggested to be originally published in the New York Times in 1908, a recipe from Jamaica, this "punch" has a wide variety of recipe designs, we happen to like this one because it's well crafted and tasty with pool side tropical appeal.
This cocktail is designed by San Francisco bartender Jon Santer who apparently loves spirit-forward spicy rye cocktails because this will hit you like a... revolver.
Invented at the Waldorf Astoria in New York City, this 19th century artwork is a riff off the manhattan. It's simply a manhattan with scotch.
The Sazerac went through many variations as Antoine Amedie Peychaud experimented with remedies that used his bitters. In 1838 it used French Brandy and by 1873 it was using American Rye. It moved from Absinthe to Herbsainte and other slight variations. All great cocktails change with time.
The very first Singapore Sling recipe said to have been created by Ngiam Tong Boon is lost to time. Not even the Raffles Hotel, who has been serving it since 1915 or so, has the original recipe–they add “this or that” as Jeff Berry says in his book.
Suffering Bastard as designed in Cairo at Shepheard's by Joe Scialom in 1942. This is one of three variations of the suffering bastard series (the original). Follow on's include the dead and dying bastard.
There are many varieties of 'sundowner' recipes out there, so we are not sure what the historic significance is on this drink. But, we like the play of campari meets mezcal.
The history behind this dates back to the first category of 'sour' and has been modified a bit to be more interesting and fun. This fits more of a "Boston Sour" (whiskey sour with egg white) but with Tequila and sugar/citrus/bitters that pair against the flavor of tequila.
Lightly dry citrus meets agave with cinnamon spice, cacao and lingering tequila.
The Trinidad sour is a great use of angostura bitters in high degree, this drink's core "spirit" is bitters and that is pretty unusual.