Barbary Coast North African Bitters

* Note: In our recipes, 1 dropper refers to the natural amount of liquid the dropper draws, about 1/4-1/3 full, not a full dropper.

1 dropper is also equivalent to 1 dash from a shaker bottle of bitters, which is used in most recipes.

 

 

Beyond the Veil

 

1.5 oz (45 ml) Campo de Encanto Pisco

1 oz (30 ml) Lillet

0.5 oz (15 ml) Aperol

1 tsp (5 ml) of Honey syrup*

2 droppers Apothecary Bitters Barbary Coast bitters

 

Add pisco, Lillet, Aperol, honey syrup and Barbary Coast bitters to a mixing glass.

Fill with ice, stir for 20-30 seconds and then strain into a chilled coupe.

Garnish with a lemon twist.

 

* Combine 1 part honey to 1 part hot water. Stir and allow to cool.

 

 

 

Final Light

 

2 oz (60 ml) Blanco tequila (Rehilete Papalote)

0.5 oz (15 ml) Cucumber syrup*

0.5 oz (15 ml) Grapefruit juice

0.25 oz (7.5 ml) of Lemon juice

4 droppers Apothecary Bitters Barbary Coast bitters

 

Add tequila, cucumber syrup, grapefruit, lemon juice and Barbary Coast to a shaker.

Fill with ice, shake for 10-15 seconds and then fine strain into a chilled coupe.

Garnish with a cumber slice.

 

* Combine 175 g white sugar and 350 g chopped cucumber in a ziploc bag. Macerate for 4-5 hours.
Fine strain, pressing the cucumbers to extract all of the liquid.

 

 

 

Wild Horses

 

2 oz (60 ml) Botanist gin

1 oz (30 ml) White port

0.25 oz (7.5 ml) Pierre Ferrand Dry Curacao

3 droppers Apothecary Bitters Barbary Coast bitters

 

Add gin, white port, dry curacao and Barbary Coast bitters to a mixing glass.

Fill with ice, stir for 20-30 seconds and then strain into a chilled coupe.

Garnish with an orange twist.

 

 

 

 

 

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