Spirit Fire Cherry Cedar 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.

 

Old Growth

 

1 oz rye whiskey

0.5 oz Cynar

0.5 oz Aperol

0.5 oz Punt e Mes

2 droppers Apothecary Bitters Spirit Fire bitters

 

Twist of orange peel, for garnish

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Add rye, Cynar, Aperol, Punt e Mes and Spirit Fire to a mixing glass with ice. Stir well, then strain into a chilled coupe.

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

 

 

 

Geidi Prime

 

2 oz bourbon

1 oz cherry vanilla infused Vya Sweet Vermouth*

4 droppers Apothecary Bitters Spirit Fire bitters

 

2 maraschino cherries, for garnish

 

Pinch of cedar chips

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Add bourbon, cherry vanilla infused Vya Sweet vermouth and Spirit Fire to a mixing glass with ice. Stir well, then strain into a mason jar.

Using a PolyScience Smoking Gun, fill the mason jar with cedar smoke. Seal the jar and shake for 10-15 seconds.

Strain into a chilled coupe glass. Skewer the cherries onto a bamboo knot cocktail stick and place into the glass.

 

*To infuse the sweet vermouth, combine in a small saucepan over low heat:

500 ml sweet vermouth (preferably Vya), 1 small vanilla bean, (scraped into pan) and 1/2 cup of dried cherries, chopped.

Simmer for 15 minutes, stirring occasionally. Remove from heat and allow to steep for 15 minutes. Cool and strain. Keep refrigerated.

 

 

 

The Mirkwood

(Created by Sean McGuigan of the Clough Club in Vancouver, BC)

 

1.5 oz Flor de Cana 5 yr

0.5 oz Averna

2 bar spoons Luxardo Cherry

1 dropper Apothecary Bitters Spirit Fire bitters

1 dropper Apothecary Bitters The Darkness bitters

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Add Flor de Cana, Averna, Luxardo Cherry, Spirit Fire and The Darkness to a mixing glass with ice. Stir well, then strain into a chilled coupe.

 

 

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