Seasonal / Limited Edition

* 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.

 

Curandero

 

2 oz (60 ml) of blanco tequila

1 tsp (5 ml) of agave nectar

1 tsp (5 ml) of port

2 dashes of Apothecary Bitters Nightshade bitters

 

Orange twist, for garnish

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Add all ingredients to a mixing vessel.

Fill with ice and stir for 20 - 30 seconds.

Strain into an old fashioned glass filled with ice (the larger the better) and garnish with an orange twist, squeezing the oils over the drink.

 

 

Winter Eclipse

 

1.5 oz (45 ml) of blended scotch

0.75 oz (22.5 ml) of sweet vermouth

0.5 oz (15 ml) of Ramazotti

0.25 oz (7.5 ml) of dry curacao

2 dashes of Apothecary Bitters Nightshade bitters

 

Lemon twist, for garnish

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Add all ingredients to a mixing vessel. If using sugar or a  sugarcube, muddle until the sugar dissolves.

Fill with ice and stir for 20 - 30 seconds.

Strain into a chilled coupe and garnish with a lemon twist, squeezing the oils over the drink.

 

 

Seven and Nine

 

2 oz (60 ml) of pisco (Campo de Encanto is recommended)

1/2 oz (15 ml) of ginger liqueur

1/4 oz (7.5 ml) of agave nectar

1 oz (30 ml) of grapefruit juice

1/2 oz (15 ml) of lime juice

2 dashes of Apothecary Bitters Nightshade bitters

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Add all ingredients to a shaker and fill with ice. Shake.

Strain into a chilled rocks glass filled with ice.

 

 

Providence

 

1.5 oz (45 ml) of apple brandy (we use Laird’s Bonded)

3/4 oz (22.5 ml) of Cocchi Americano Rosa

3/4 oz (22.5 ml) of Carpano Antica Formula sweet vermouth

1/4 oz (7.5 ml) of amontillado sherry

1 dropper of Apothecary Bitters Elder Growth bitters

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Add all ingredients to a mixing glass and fill with ice. Stir.

Strain into a chilled coupe and garnish with a lemon twist, squeezing the oils over the drink.

 

 

The Shortening of the Way

 

1.5 oz (45 ml) of pisco (Campo de Encanto is recommended)

1/2 oz (15 ml) of mezcal (we used Mezcal Vago – any quality mezcal will work)

1/4 oz (7.5 ml) of Pierre Ferrand Dry Curacao

1 oz (30 ml) of grapefruit juice

1/3 oz (10 ml) of cinnamon simple syrup*

2 droppers of Apothecary Bitters Elder Growth bitters

 

grapefruit twist, for garnish

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Add all ingredients to a shaker and fill with ice. Shake.

Strain into a chilled coupe and garnish with a grapefruit twist, squeezing the oils over the drink.

 

*To make cinnamon simple syrup, combine in a small saucepan over medium-low heat:

Add: 1 cup water, 1 cup brown sugar and 1 stick of cinnamon.

Stir frequently until the sugar is dissolved. Remove from heat and let steep for 15 minutes. Cool and strain. Keep refrigerated.

 

 

Low Bush

 

1.5 oz Long Table London dry gin (or other London dry gin)

0.75 oz blueberry simple syrup*

0.75 oz lemon juice

3 droppers Apothecary Bitters Elder Growth bitters

 

lemon twist, for garnish

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Add all ingredients to a shaker and fill ice. Shake and strain into a chilled coupe.

Twist the lemon peel over the drink and drop in.

 

*To make blueberry simple syrup, combine in a small saucepan over medium heat:

            Add: 1 cup water, 1 cup white sugar and 1 cup of blueberries.

Stir frequently until the sugar is dissolved and bring to a boil. Lower heat and simmer for 15 minutes, stirring occasionally.

Remove from heat, allow to cool and strain. Add 1/2 oz of vodka to help preserve (optional). Keep refrigerated.

 

 

Corsica

 

1 oz Buffalo Trace bourbon

0.5 oz 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 Ransom Old Tom Gin

1 oz Imbue Bittersweet Vermouth

2 droppers Apothecary Bitters Heliotropic bitters

 

meyer 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 Mezcal (Mezcal Vago)

0.25 oz Meyer Lemon/Thyme simple syrup*

0.5  oz sweet vermouth (Carpano Antica)

0.75 oz Campari

2 droppers Apothecary Bitters Heliotropic bitters

 

orange twist, 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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