Returned 53 result(s) for "bitters"; page 3 of 4.
A cocktail design by Jennifer Schommer, created to riff-off the Dorchester cocktail, but in our home city of Manchester, NH.
The Martinez was either the father to the Martini, a cousin to the Martini, a variation, or just a drink created around the same time period. Both the Martini and the Martinez were born between 1860 and 1870 as vermouth became more popular in the United States.
The Mai Tai is a forever fabulous and popular drink, this version brings the Orgeat and lime but does not match the exact Mai Tai recipe. This is a modification of a modification slightly tweaked (by us) to be less sweet.
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.
With the origin Hotel Nacional, this drink is based in Cuba -- Havana, specifically, but so many daiquiri designs can be created off the original. This recipe was modified by Jeffrey Morgenthaler
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.
The Oaxacan Jewel was created by one of our community members and is a take on the Bijou cocktail, but with Mezcal!
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.