JAMAICA GINGER BITTERS

Jamaica Ginger Cocktail:  3/4 oz gin, 3/4 oz burgundy wine, 3/4 oz orange juice, 9 dashes 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, 6 dashes Peruvian Bitters, 2 teaspoons simple syrup.

Dronda: 2 oz gin, 6 dashes Peruvian Bitters, 2 teaspoons simple syrup.

Glamis: 1+1/2 oz scotch, 1/2 oz vodka, 6 dashes Peruvian Bitters, 2 teaspoons simple 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 simple 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 green chartreuse, 1/2 oz apple brandy, 3 dashes 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, 3 dashes Basque Bitters, 1 teaspoon simple syrup.

Sanctuary: 1+1/2 oz dubonnet, 1/2 oz cointreau, 1/2 oz lemon juice, 3 dashes Basque Bitters, 1 teaspoon simple syrup; lemon twist.

Brittany: 1+1/2 oz gin, 1/4 oz orange juice, 1/4 oz lemon juice, 3 dashes Basque Bitters, 1 teaspoon simple syrup; orange peel.

​Picon Punch: Combine in tall glass 1 tablespoon simple syrup, 1 teaspoon grenadine, 10 dashes 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 simple syrup, 1+2/3 oz grenadine and 2+2/3 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.




​FLOWER DRUM BITTERS

Shanghai Cocktail: 1+1/2 oz Jamaica rum, 1/4 oz anisette, 1/4 oz grenadine, 1/2 oz fresh lemon juice, 2 dashes Flower Drum Bitters.

Canton Cocktail: 1+1/2 oz Jamaica rum, 1/4 oz maraschino liqueur, 1/4 oz orange curacao, dash grenadine, 2 dashes Flower Drum Bitters; garn cherry & orange peel

​Chinatown Cocktail: 1 oz gin, 3/4 oz dry vermouth, 3/4 sweet vermouth, 1/4 oz brandy, 2 dashes Flower Drum Bitters.