RECEPTION BITTERS
(Abbott's type)


Martinez: 1+1/4 oz gin, 1+1/4 oz sweet vermouth, dash Reception Bitters, dash bar syrup.


Swan: 3/4 oz dry vermouth, 1/2 oz gin, 1/4 oz absinthe or pernod, 1 oz fresh lime juice, 2 dashes Reception Bittters


Harvest Moon: 1+1/2 oz rye whiskey, 1 oz Lillet Blanc,  1/2 oz apple brandy, 1/2 tsp Carthusian Bitters, 1/2 tsp Reception Bitters; orange peel.




BOKER'S BITTERS


Japanese: 2+1/4 oz brandy, 3/4 oz orgeat syrup, 2 dashes Boker's Bitters; lemon twist.


Artillery: 1+1/2 oz gin, 3/4 oz sweet vermouth, dash Boker's Bitters; lemon twist.


Submarine: 1+1/2 oz gin, 1/2 oz dry vermouth, 1/2 oz Dubonnet, dash Boker's Bitters.


Corpse Reviver (1871)  ½ oz brandy, ½ oz maraschino liqueur, 2 dashes Boker’s Bitters.



KHOOSH BITTERS
​​

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.




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BAR SYRUP
Combine in saucepan: 2 cups sugar,
1 cup water, 1 tbsp lemon juice.
Heat and stir until boiling.
Simmer 5 minutes. Yield, about 1.5 cups syrup; best kept refrigerated​​
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JAMAICA GINGER BITTERS


Jamaica Ginger Cocktail:  3/4 oz gin, 3/4 oz burgundy wine, 3/4 oz orange juice, 1 tsp Jamaica Ginger Bitters.


Hot Deck: 2+1/4 oz canadian whiskey, 3/4 oz sweet vermouth, 2 dashes Jamaica Ginger Bitters.


Here's How: Combine in highball glass 1+1/2 oz brandy, 1+1/2 oz port wine, 2 dashes Jamaica Ginger Bitters; fill with soda; lemon twist and nutmeg.



STOUGHTON BITTERS


San Francisco Cocktail:  3/4 oz sloe gin, 3/4 oz dry vermouth, 3/4 oz sweet vermouth, dash Basque Bitters, dash Stoughton Bitters. 


Horsecar:  1 oz rye, 3/4 oz dry vermouth, 3/4 oz sweet vermouth, dash Stoughton Bitters.


Stone Fence (1871)  Combine in a tall glass 1 oz whiskey and several dashes Stoughton Bitters; add ice; fill with hard cider and stir; add float of pink crème de noyau.


Pirate's Cocktail:  1+3/4 oz dark rum, 3/4 oz sweet vermouth, dash or two Stoughton Bitters.





BASQUE BITTERS
(Amer Picon type)

Monahan: 1+1/2 oz rye or bourbon whiskey, 1/2 oz sweet vermouth, 1/2 tsp Basque Bitters, 1 tsp bar syrup.


Sanctuary: 1+1/2 oz Dubonnet, 1/2 oz Cointreau, 1/2 oz lemon juice, 1/2 tsp Basque Bitters, 1 tsp bar syrup; lemon twist.


Brittany: 1+1/2 oz gin, 1/4 oz orange juice, 1/4 oz lemon juice, 1/2 tsp Basque Bitters, 1 tsp bar syrup; orange peel.


​Picon Punch: Combine in tall glass 1 tablespoon bar syrup, 1 tsp grenadine, 1+1/2 tsp Basque Bitters and 2 oz vodka (preferably 100-proof); add ice; fill with soda and stir; add brandy float.

​Picon Punch (10 servings): Combine in a large pitcher or small punch bowl 5 oz bar syrup, 1+1/2 oz grenadine and 2+1/2 oz Basque Bitters; add 20 oz vodka (preferably 100-proof) and 3 oz brandy; add ice then gently stir in 16 oz carbonated water. Makes 1+1/2 quarts.


​BOONEKAMP BITTERS


Boonekamp & Whiskey (Jerry Thomas, 1862): Add a dash or two of Boonekamp Bitters to a shot glass; fill glass with whiskey; serve with a small glass of ice water.


Guido's Cocktail: 1+1/2 oz amaretto, 1/2 oz apricot brandy, 2 dashes Boonekamp Bitters.


Meine Rettung (My Salvation): 3/4 oz green creme de menthe, 2 dashes Boonekamp Bitters; shake with ice; strain into 1-oz shot glass.


Knieschuss (Shot in the Knee): 3/4 oz rum, 2 dashes Boonekamp Bitters; shake with ice; strain into 1-oz shot glass.


Classic Cocktail Recipes