Returned 76 result(s) for "bitters"; page 5 of 6.
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.
Notes:
Spirit forward flavor, lots of scotch comes through from start to finish; slight peaty smoke (or heavy if you use an Islay Scotch)
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Nick Brown created this cocktail, which no doubt looks a little fancier if you dash all your bitters on top instead of fully integrating; this is a riff off the Mai Tai as it uses rye instead of rum and lemon instead of lime, but fits the "coming into spring" feeling
Notes:
Almond, cinnamon, trade spices and a finish of lightly sweet rye whiskey
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.
Notes:
Spicy rye with a backend hint of anise/fennel and a slight sweetness.
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The Shy Sour is a cross between a margarita and an amaretto sour -- designed by M. Carrie Allan
Notes:
Light sour with a touch of almond sweetness followed by a mild smoke and saline finish.
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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.
Notes:
Tropical flavors of almond, brown sugar, cherry, pineapple and an array of sweetness.
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An interesting cocktail that feels like it may be a riff on a Singapore Sling of sorts.
Notes:
A light bitter aperol, a flavorful sweet passion fruit, light tart, lots of flavors going on
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From Steve Crane at Kon-Tiki restaurant in the 1960s, a big drink, but a great drink!
Notes:
A bit strong on potency, a mild bitter, not too sweet, not too sour, lots of tropical flavor with a light honey finish
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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.
Notes:
Light and refreshing zing of ginger with mellow island spice and muted alcohols.
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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.
Notes:
Smokey mezcal up front, bitter in the back with a little tequila sunrise like flavor profile.
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.
Notes:
Lightly dry citrus meets agave with cinnamon spice, cacao and lingering tequila.
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A 1941 Don The Beachcomber cocktail recipe that represents the perfect image of tiki
Notes:
Mild sour, light on sweet, funky jamaican rum forward flavor
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A cocktail named for a character in the movie Chocolat, but no real cocktail history.
Notes:
A light chocolate hint against a nice whiskey flavor that leads to a spicy bite in the finish
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First printed in 1916 by Hugo R. Ensslin, this cocktail has a deep history but isn't nearly as recognized as a manhattan, old fashioned, and other cocktails of that era.
Notes:
A subtle herbal blend of delicate irish whiskey notes, with an earthy bite in the finish
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.
Notes:
Bitter clove, allspice, nutmeg and other trade spices with just the right amount of balance
Cognac cocktail created by Denver bartender Ben Anderson
Notes:
Fruity pineapple balanced against warming rum, and a light bitter finish
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