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.



PERUVIAN BITTERS

Good Fellow: 1+1/2 oz bourbon, 1+1/2 oz italian vermouth, 1 tsp Peruvian Bitters, 2 tsp bar syrup.


Dronda: 2 oz gin, 1 tsp Peruvian Bitters, 2 tsp bar syrup.


Glamis: 1+1/2 oz scotch, 1/2 oz vodka, 1 tsp Peruvian Bitters, 2 tsp bar syrup.




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.






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.


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


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.



​MEDOC BITTERS

Lotus Blossom: 1 oz dry gin, 1/2 oz brandy, 1/2 oz dry vermouth, 1 tsp Medoc Bitters, 2 tsp bar syrup, 1/2 oz fresh orange juice.

Montigni: 3/4 oz cognac, 1/2 oz orange curacao, 3/4 tsp Medoc Bitters, 1+1/2 tsp bar syrup, 3/4 oz cream; nutmeg sprinkle

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

Grand Bretagna: 1+1/2 oz gin, 1/2 oz kirsch, 1/2 oz fresh lime juice, 1 tsp brandy, 1 tsp bar syrup, half an eggwhite, 1 tsp Medoc Bitters, dash peach bitters.