Returned 77 result(s) for "bitters"; page 1 of 6.
A long island iced tea without the tequila, but with an inclusion of bitters and measured soda.
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Drawing potency of spirits combined, with a bit more mild sweetness.
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The concept of the 50/50 was to go into the opposite direction of a "dry martini", which is to use less dry vermouth. So, to make your martini less dry you had more dry vermouth to counter your dry gin. Yet, this still isn't sweet.
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Vermouth forward blast of flavor, very spirit forward and "boozy."
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One of our fans submitted this drink, we did some research and it's from a book called Bestia: Italian Recipes Created in the Heart of L.A, a worthy recipe for your mezcal collection.
This herbal cocktail feels and tastes like a prohibition style drink but we feel it probably was invented many years later. We couldn't find any good history for it.
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Herbal flavors of eucalyptus, fennel, a bit of citrus that's not too alcohol-forward; not too unlike a sweeter sazerac.
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The Amaro Manhattan substitutes your favorite Amaro (for us, Bully Boy or Averna during the holidays) for vermouth.
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Bright bourbon flavor, mild sweetness with a slight bitter finish
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An old fashioned riff off the standard old fashioned with añejo tequila.
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Oak aged tequila mingled with spice, pepper and a touch of sweet agave
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We believe this recipe came from Dale Degroff as part of his The Craft Cocktail book, this was a fan submission that fit more of a fall/winter seasonal drink menu.
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Apple-forward flavor with a strong punch in the back, a lingering bitter and a very unsweet finish; granny smith apple-like
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Fruit brandy's have been popular for years, but usually they play a subtle role in a cocktail. The apricot sour plays a central role in this beverage.
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Starts sweet, ends off-dry and has a lovely mouth feel; well balanced and tasty.
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This cocktail was designed by Derrick and Jennifer Schommer of Common Man Cocktails with the goal of integrating an anejo tequila into a springy yet spicy and sweet tart cocktail design.
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A spicy ginger zing, a spicy bite of mole flavor and smooth tequila with a nice balance of sweet and tart, slight tiki tropic flavor.
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We couldn't find any history on this, but we guess the screwdriver nature is the use of orange juice combined with a core spirit (rum) to make an excellent flavored cocktail.
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Brown sugar, slight bitterness, allspice with a little rum flavor in the finish.
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While there is no real history behind this drink, nor do we know whom created it, this cocktail came across our desk and we just had to make it.
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Dry and acidic, not too sweet, but all the flavors pair well together without anything overpowering; a bit of molasses/blackstrap, musty rye and hard to put down.
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This cocktail works best in a barrel tiki mug because it fits the motif; This design is from the Mai Kai Restaurant, one of the Historic Places in Florida, best tiki bar in the world says some fans.
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Sweet and smooth passion fruit tartness with a mild sour and a good balance of sweet flavor, doesn't feel like four ounces of alcohol. Like a passion fruit lemonade.
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A classic Donn The Beachcomber tiki cocktail circa 1930 at the original Hollywood bar.
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Fruity flavors of mild grapefruit, and citrus with a light sweet brown sugar molasses finish
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We're not sure if this cocktail has any real relation to Betsy Ross and her friend Washington (and being the first to make the American Flag), but we have heard its first publishing was around 1941.
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A boozy number that combines flavors of cognac and port, leaning on the sweet side of potent alcohol-forward flavor. Look for dry curacao / orange liqueur to keep down the sweet notes.
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The Bloody Mary’s original history isn’t very clear, but there have been a few folks that lay claim to its creation. Harry’s New York Bar in Paris believes they are the place the Bloody Mary was first invented in around 1921.
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Savory flavor of tomato, salt, spice and citrus with a bit of pepper
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