Returned 65 result(s) for "bitters"; page 4 of 5.
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.
The Pearl Diver is a Donn Beachcomber original that was rediscovered by Jeff Berry after finding a notebook of former Donn Beach Maitre d’, Dick Santiago. Historical search, decoding, and publishing this hidden gem of a cocktail.
The Pearl Harbor is one of the only vodka cocktails we enjoy, it's like a Melon Ball but using pineapple juice over orange juice. Might not be classic, but a worthy contender.
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.
Smoke and spice meets a juicy dry flavor that lingers with more heat and smoke. A blend of tequila and mezcal flavor.
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.
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
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.