More Classic Cocktail Recipes


BALSAMIC BITTERS​

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


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


Midnight Ruby: 1 oz gin, 1 oz Campari, 1 oz grapefruit juice, 1/2 tsp Balsamic Bitters, 1 tsp bar syrup.


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



FERNET BITTERS

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


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


Hanky Panky: 1+3/4 oz gin, 3/4 oz sweet vermouth, 1+1/2 tsp Fernet Bitters; orange peel.



​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 bar syrup, dash Alpine Herb Bitters.

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

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 tsp bar syrup, 1/2 tsp 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 tsp bar syrup, 1/2 tsp 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, 1/2 tsp 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.

CARTHUSIAN BITTERS

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

Green Ghost: 2 oz gin, 1/4 oz vodka, 1/2 tsp Carthusian Bitters, 1 tsp bar syrup, 1/2 oz lime juice.  

Champs Elysées: 1+1/2 oz cognac, 1/2 oz vodka, 3/4 oz lemon juice, 3/4 tsp Carthusian Bitters, 1+1/2 tsp bar syrup, dash Reception Bitters. 

Katinka: 1+1/2 oz gin, 1/2 oz vodka, 1/2 tsp Carthusian Bitters, 1/2 tsp Medoc Bitters, 2 tsp bar syrup, dash Reception Bitters.






GREEN CARTHUSIAN BITTERS


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

Green Ghost: 2 oz gin, 1/4 oz vodka, 1/2 tsp Carthusian Bitters, 1 tsp bar syrup, 1/2 oz lime juice.  

Hague: 1+1/2 oz bourbon, 1/2 oz vodka, 1/4 oz dry vermouth, 1 tsp Carthusian Bitters, 1+1/2 tsp bar syrup; cherry garnish.

Champs Elysées: 1+1/2 oz cognac, 1/2 oz vodka, 3/4 oz lemon juice, 1 tsp Carthusian Bitters, 1+1/2 tsp bar syrup, dash Reception Bitters. 

Katinka: 1+1/2 oz gin, 1/2 oz vodka, 1/2 tsp Carthusian Bitters, 1/2 tsp Medoc Bitters, 2 tsp bar syrup, dash Reception Bitters.​




VIOLETTE BITTERS

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

Crystal Slipper Cocktail: 1+3/4 oz gin, 1 tsp Violette Bitters, 3/4 tsp bar 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, 1/2 tsp Violette Bitters, 1/2 tsp bar syrup; shake with ice and strain into cocktail glass.

Orchid Cocktail: 1+2/3 oz gin, one fresh eggwhite, 1/4 tsp Violette Bitters, dash bar syrup; shake with ice and strain into cocktail glass.