“Old Scratch,” Kelsey Ramage, Trash Tiki, Toronto,
- 1 ½ ounces Craigellachie single malt Scotch
- ½ ounce Amaro Nonino
- ¾ ounce Coconut Whey Syrup
- ½ ounce lemon juice
- ¼ ounce Passion Fruit Syrup
- 2 dashes orange bitters
Garnish: Dehydrated orange and pineapple frond
- Build all ingredients in a tiki mug or highball glass.
- Add crushed ice and churn with a bar spoon.
Photo: SUECH AND BECK
Verjuice, Lime and Bitters Mocktail !
1: Place 100 millilitres of Verjuice and 100 grams of sugar into a medium size pot and place over a high heat. Bring to the boil, then remove and cool.
This syrup will last up to 3 months in the fridge.
2: Half fill 5 glasses with crushed ice.
3: Place 500 millilitres of Verjuice and the Verjuice syrup into a cocktail shaker and mix well.
4: Pour the mix over the crushed ice and squeeze 2 lime wedges into each glass.
5: Add bitters and top with soda water. Stir well and serve.
Derek Brown, “Covered in Honey”
Inspired by one of Lady Bathory’s sadistic acts, the Covered in Honey cocktail combines gin, fino sherry, fig honey, grenadine, bitters and sparkling water.
Photo by Karlin Villondo Photography.
“Pamplemousse au Poivre” Created by H. Joseph Ehrmann,
2 oz mezcal
1 oz Giffard Pamplemousse Rose (pink grapefruit) liqueur
.5 oz Marie Brizard Poivre de Sichuan (Sichuan pepper) liqueur
.5 oz lemon juice
1 dash grapefruit bitters
Combine ingredients in a shaker and shake with ice, then strain into a coupe. Garnish rim with grapefruit peel cone filled with pink peppercorns.
Photo Credit: Allison Webber
Cocktail 365, Le Bar du Bristol, Paris
Maple Bourbon Old-Fashioned, Delish,
- 2 tsp. maple syrup
- 1 tsp. water
- 1 dash bitters
- 1 orange peel
- 2 oz. bourbon
- 1 maraschino cherry, for garnish
- Combine maple syrup, water and bitters in a glass, stirring until well blended.
- Add a few blocks of ice and the orange peel, then pour bourbon on top.Garnish with a cherry and serve.
The Lavender Martini
Chill a Martini glass by filling with ice
Take a mixing glass, add;
50ml Poetic Licence Old Tom Gin
12.5ml Dry Vermouth
25ml lavender syrup
2 dashes of orange bitters
Fill the mixing glass with ice
Stir 25 times in each direction to dilute and chill, empty the ice from the Martini glass, strain the liquid into the glass
Garnish with a sprig of lavender
Get Lucky Created by: Scott Teague, 2013, Death & Co
2 oz. Flor de Caña extra-dry white rum
¾ oz. lemon juice
¼ oz. ginger syrup
¼ oz. orgeat syrup
¼ oz. acacia honey syrup
Peychaud’s bitters, to garnish
In a pilsner glass, gently muddle the blackberries.
Fill the glass with crushed ice. In a shaker, whip the remaining ingredients, shaking with a few pieces of crushed ice just until incorporated.
Strain into the glass.
Garnish with a thin layer of bitters and serve with a straw.
Very old cocktail (created in the XIXth century), the “Japanese” is in fact a disguised Old Fashioned: replace the Whisky/Rye/Bourbon by Cognac, the sugar by the orgeat syrup, shake everything and… That’s it !
▪️ 5 cl (1.7 oz.) Cognac
▪️ 2 cl (0.7 oz.) Orgeat syrup
▪️ 3 dashes of Angostura Bitters
Garnish: lemon zest
Potion de Muerto !
2.00 oz. Hornitos® Black Barrel® Tequila
0.50 oz. beet juice
0.75 oz. fresh orange juice
0.75 oz. fresh lemon juice
0.75 oz. agave syrup
2 dashes orange bitters
Combine all ingredients except beet juice in a shaker filled with ice and shake vigorously. Strain into a highball glass over crushed ice and slowly float the beet juice over the ice, allowing the beet juice to make its way down the glass and appear as if blood is dripping through the drink. Garnish with an orange slice and serve.
Photo and recipe credit: Hornitos® Tequila