More Classic Cocktail Recipes


SECRESTAT BITTERS


Alfonso Cocktail: Place sugar cube in a champagne glass and moisten with several dashes Secrestat Bitters; add ice cube and 1 oz Dubonnet; slowly add champagne; lemon twist.


Sacristan Cocktail: 1+1/2 oz dry vermouth, 3/4 oz curacao, 1/2 oz vodka, 6 dashes Secrestat Bitters, 2 teaspoons simple syrup.


BALSAMIC BITTERS​

​Riga Cocktail: 2 oz vodka, 1 oz apple juice, 1 teaspoon grenadine, 6 dashes Balsamic Bitters; garnish with orange peel.


Black Cranberry: 1-1/2 oz vodka, 1+1/2 oz cranberry juice, 1 teaspoon grenadine, 6 dashes Balsamic Bitters.


Midnight Ruby: 1 oz gin, 1 oz Campari, 1 oz grapefruit juice, 3 dashes Balsamic Bitters, 1 teaspoon simple syrup.


Sugar Black (after dinner): 1+1/2 oz vodka, 1-1/2 oz coffee liqueur, 8 dashes Balsamic Bitters; garnish with small dollop of whipped cream.


FERNET BITTERS

Toronto Cocktail: 2 oz rye whiskey, 9 dashes Fernet Bitters, 1/2 tsp sugar, dash Angostura; stir with ice and strain into cocktail glass; orange slice.

Fanciulli: 1+1/2 oz bourbon whiskey, 3/4 oz sweet vermouth, 9 dashes Fernet Bitters, 1/4 tsp sugar; stir with ice and strain into cocktail glass.

Hanky Panky: 1+3/4 oz gin, 3/4 oz sweet vermouth, 9 dashes Fernet Bitters; orange peel.


BENEDICT BITTERS

Cabaret: 2 oz gin, 1/4 oz dry vermouth, 1/4 oz brandy, 2-3 dashes Benedict Bitters; 2 dashes Reception Bitters; garnish with cherry.

Frisco: 2 oz bourbon, 1/2 oz brandy, 1 teaspoon simple syrup, 3 dashes Benedict Bitters; lemon twist.

Monkey Gland: 1+1/2 oz gin, 1/4 oz brandy, 1/2 oz orange juice, 1/4 oz grenadine, 2-3 dashes Benedict Bitters

Sterling: 1+1/4 oz light rum, 1/2 oz brandy, 3/4 oz orange juice, 1 teaspoon simple syrup, 3 dashes Benedict Bitters.

Mule Hind Leg: 1/2 oz gin, 1/2 oz vodka, 1/2 oz apple brandy, 1/2 oz apricot brandy, 1 tbsp maple syrup, 3 dashes Benedict Bitters



KHOOSH BITTERS
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Marion #1: 1 oz brandy, 1 oz grand marnier, 1 oz dry vermouth, dash Khoosh Bitters.

Monkey Island: 1+1/2 oz gin, 1-1/2 oz dry vermouth, dash Khoosh Bitters.

Gin & Noyaux Cocktail: 1-1/2 oz gin, 1-1/2 oz creme de noyaux, 2 dashes Khoosh bitters.



​ALPINE HERB BITTERS

Nevada Cocktail: 1+1/2 oz white rum, 3/4 oz grapefruit juice, 3/4 oz fresh lime juice, 1+1/2 tsp sugar, dash Alpine Herb Bitters.

Virginia City Shooter: Add 3 dashes of Alpine Herb Bitters to a shot glass, fill with whiskey and serve.​​


GREEN CARTHUSIAN BITTERS


Emerald: 1 oz gin, 3/4 oz sweet vermouth, 1/2 oz vodka, 5 dashes Carthusian Bitters, 1+1/2 teaspoons simple syrup, dash Basque Bitters; cherry & lemon twist garnish.

Green Ghost: 2 oz gin, 1/4 oz vodka, 3 dashes Carthusian Bitters, 1 teaspoon simple syrup, 1/2 oz lime juice.  

Hague: 1+1/2 oz bourbon, 1/2 oz vodka, 1/4 oz dry vermouth, 5 dashes Carthusian Bitters, 1+1/2 teaspoons simple syrup; cherry garnish.

Champs Elysées: 1+1/2 oz cognac, 1/2 oz vodka, 3/4 oz lemon juice, 5 dashes Carthusian Bitters, 1+1/2 teaspoons simple syrup, dash Reception Bitters. 

Katinka: 1+1/2 oz gin, 1/2 oz vodka, 3 dashes Carthusian Bitters, 3 dashes Medoc Bitters, 2 teaspoons simple syrup, dash Reception Bitters.​




VIOLETTE BITTERS

Blue Moon Cocktail: 2 oz gin, 1/2 oz fresh lemon juice, 3 strong dashes Violette Bitters, 1 tsp simple syrup; stir with ice and strain into cocktail glass.

Crystal Slipper Cocktail: 1+3/4 oz gin, 5 strong dashes Violette Bitters, 3/4 tsp simple syrup, 2 dashes orange bitters; stir with ice and strain into cocktail glass.

Eagle's Dream: 1+3/4 oz gin, one fresh eggwhite, 1/2 oz fresh lemon juice, 3 strong dashes Violette Bitters, 1/2 tsp simple syrup; shake with ice and strain into cocktail glass.

Orchid Cocktail: 1+2/3 oz gin, one fresh eggwhite, 2 strong dashes Violette Bitters, dash simple syrup; shake with ice and strain into cocktail glass.