Jul 6, 2014
This cocktail by Ryan Gannon of Cure in New Orleans was the grand prize winner in Pama’s “Are You Indispensable?” Cocktail Competition in January 2014. This recipe was featured in an article on Food Republic.
Pama Pomegranate Liqueur – Amontillado Sherry – Lemon Juice – Simple Syrup – Bittermens ‘Elemakule Tiki Bitters
Jul 6, 2014
A fantastic savory cocktail created by Avery Glasser for the launch of NY bar Amor y Amargo. This version is his “perfected” revision of the cocktail.
Solståndet (maltät akvavit) – Bianco Vermouth – Bittermens Hellfire Habanero Shrub – Bittermens Orchard Street Celery Shrub – Cocktail Onion
May 3, 2014
Created by Matt Ficke of the Columbia Room in Washington, DC.
Silver Tequila – Bianco Vermouth – Simple Syrup – Lemon Juice – Bittermens Orchard Street Celery Shrub – Lemon Peel
May 3, 2014
Created by Maksym Pazuniak, co-creator of Beta Cocktails. This recipe appeared online at Wine Enthusiast Magazine.
Rhum Blanc – Swedish Punsch – Campari – Bittermens Orange Cream Citrate – Orange Twist
May 3, 2014
Created by New York bartender Brian Miller, this cocktail combines two rye whiskies. This recipe appeared online in The Huffington Post.
Rye – Rye – Sweet Vermouth – Grand Marnier – Benedictine – Bittermens Xocolatl Mole Bitters – Orange Twist
May 3, 2014
This apertif-style cocktail was created by Matty Durgin of the Green Russell in Denver, CO.
Dry Curaçao – Bonal Gentiane Quina – Blanc Vermouth – Bittermens New England Spiced Cranberry
May 3, 2014
Created by Eryn Reece, Miss Speed Rack 2013. This recipe was featured on Liquor.com.
Rye – Chichicapa Mezcal – Dry Vermouth – Benedictine – Bittermens Xocolatl Mole Bitters – Orange Peel
May 3, 2014
Created by Bobby Heugel of Anvil Bar & Refuge, The Pastry War and many other fine establishments in Houston, TX. This recipe appeared in the Washington Post.
Reposado Tequila – Maraschino Liqueur – Bittermens Xocolatl Mole Bitters – Angostura Bitters – Agave Nectar – Lemon Twist
May 3, 2014 |
An adaptation of a cocktail dating back to 1903 by Jack McGarry of the Dead Rabbit Grocery & Grog in NYC. This recipe appeared in Wine Enthusiast Magazine.
Absinthe – Parfait Amour – Simple Syrup – Bittermens Orchard Street Celery Shrub – Champagne (Brut) – Lemon Twist