Heliotropic Botanical Citrus 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.

 

 

Corsica

 

1 oz (30 ml) Buffalo Trace bourbon

0.5 oz (15 ml) Campari

4 droppers Apothecary Bitters Heliotropic bitters

chilled Prosecco

 

grapefruit twist, for garnish

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Add bourbon, Campari and Heliotropic to a mixing glass with ice. Stir well, then strain into a chilled champagne coupe. Top off with Prosecco. Twist the grapefruit peel over the drink, rub the rim of the glass, then discard.

 

 

5150

 

1 oz (30 ml) Ransom Old Tom Gin

1 oz (30 ml) Imbue Bittersweet Vermouth

2 droppers Apothecary Bitters Heliotropic bitters

 

lemon twist, for garnish

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Add gin, vermouth, and Heliotropic to a mixing glass with ice. Stir well, then strain into a chilled coupe.

Twist the lemon peel over the drink, rub the rim of the glass, then drop it in as a garnish.

 

 

Brushfire

 

1.5 oz (45 ml) Mezcal (Los Siete Misterios)

0.25 oz (7.5 ml) Meyer Lemon/Thyme simple syrup*

0.5 oz (15 ml) Sweet vermouth

0.75 oz (22.5 ml) Campari

2 droppers Apothecary Bitters Heliotropic bitters

 

meyer lemon twist and fresh thyme, for garnish

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Add mezcal, meyer lemon/thyme simple syrup, sweet vermouth, Campari and Heliotropic to a mixing glass with ice and stir well.

Strain mixing glass into a chilled old fashioned glass with a large cube/chunk of ice in it.

Twist the orange peel over the drink, rub the rim of the glass, then drop it in as a garnish.

 

*To make meyer lemon/thyme simple syrup, combine in a small saucepan over medium heat:

            1 cup water, 1 cup white sugar, juice and peel of 1 meyer lemon, 7-8 sprigs of thyme.

Stir frequently until the sugar is dissolved and bring to a boil. Remove from heat, allow to cool and strain. Add 1/2 oz of vodka to help preserve. Keep refrigerated.

 

 

 

 

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