Here are a selection of cocktails that have been produced by talented bartenders across the world.

New Favorites

Dolce and Cabana, Ago Perrone

Tequila Amargo
When you ask a “barman” what he can do for a bitter tequila drink and this is what he comes up with, you know you’re at the right place. This is a creation from the legendary Fernando del Diego, owner of Del Diego in Madrid. (Jan 16, 2009).

His original recipe:

3 of Herradura Reposado Tequila
1 golpe of Creme de Cassis
1 golpe Moet and Chandon Marc de Champagne
1 golpe Punt e Mes
4 dashes Bittermens ’Elemakule Tiki Bitters

Now, his “3″ means a three count, and a “golpe” is a splash… I’d translate it like this:

2 oz Herradura Reposado Tequila
2 bar spoons Creme de Cassis
2 bar spoons Moet and Chandon Marc de Champagne
2 bar spoons Punt e Mes
4 dashes Bittermens ’Elemakule Tiki Bitters

Stir and serve up in a cocktail glass. Finish with a wide orange peel.

Opaka Raka

Created by Brian Miller as part of the launch of the now defunct Elettaria. It’s a new Tiki classic, featured in Beachbum Berry Remixed (p206).

1.5 oz Junipero Gin (if not available, Tanqueray can be substituted)
1.5 oz Donn’s Spices #2 (equal parts vanilla syrup and allspice dram)
3/4 oz Lime Juice
1/4 oz Simple Syrup
1 dash Bittermens ‘Elemakule Tiki Bitters

Shake with ice and serve in a highball glass filled with fresh ice. Garnish with a lime wheel.

#42

A summer refresher from the team at Hungry Mother in Cambridge, MA.

2 1/2 oz Greylock Gin
1/4 oz Dry Vermouth
1/4 oz Honey Syrup
1 dash Bittermens Boston Bittahs

Stir and serve in a coupe glass with a lemon twist.

Right Hand

Created by Michael McIlroy of Milk and Honey and Little Branch. Executed properly, this cocktail is perfectly balanced with an amazing vanilla finish. 2007.

1 1/2 oz Aged Rum (Matusalem Gran Reserva)
3/4 oz Carpano Antica
3/4 oz Campari
2 dashes Bittermens Xocolatl Mole Bitters

Stir and serve up in a cocktail glass

The Conference
A play on the Old Fashioned by Brian Miller at Death and Company, 2007. It’s one of those drinks that evolves as the ice slowly melts into the cocktail.

1/4 oz Demerara Sugar Syrup
1/2 oz Rittenhouse Bonded Rye (100 Proof)
1/2 oz Buffalo Trace Bourbon
1/2 oz Cognac
1/2 oz Calvados
2 Dashes Angostura Bitters
1 Dash Bittermens Xocolatl Mole Bitters

Garnish
Orange Twist (wide)
Lemon Twist (wide)

Stir all the ingredients aside from the twists in an ice filled shaker glass. Strain into a double old fashioned glass over ice. Add orange and lemon twists.

Latin Quarter
Joaquín Simó reinterprets the classic Sazerac with fantastic results. Death and Company, 2007.

2 oz Ron Zacapa 23 year old Rum
1/2 Bar Spoon Sugar Cane Syrup
1 Dash Angostura Bitters
1 Dash Bittermens Xocolatl Mole Bitters
3 Dashes Peychaud Bitters
Lemon Twist

Rinse
Absinthe, Herbsaint or Ricard

Fill a double old fashioned glass with ice and a small amount of Absinthe, Herbsaint or Ricard. Stir the Rum, Sugar Cane Syrup and bitters in an ice filled shaker glass. Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass. Twist lemon peel over the glass and discard (do not put the twist in the glass).

Dolce and Cabana

Ago Perrone, one of the amazing bartenders at Montgomery Place came up with this fantastic cocktail that showcases Cabana Cachaca…

45 ml Cabana Cachaca
20 ml Lillet Rouge
2 dashes Bittermens Grapefruit Bitters
2 dashes Bittermens Xocolatl Mole Bitters
5 ml Simple Syrup

Lemon Twist (discard after twisting)

Stir in a large beaker (like the one in the picture at the top of this page) and strain into a cocktail coupe. Twist and discard lemon and garnish with a fresh cherry.

Second Sip
This is what happens when we challenged Brian Miller at Death and Company to come up with a cocktail that combines scotch, bitters and fernet branca…

2 oz Compass Box Asyla Scotch
1/2 oz Carpano Antica sweet vermouth
1/2 oz Cockburn 20 yr old Tawny Port
1/4 oz Fernet Branca
2 dashes Bittermens Xocolatl Mole Bitters

Stir, strain and serve in a coupe. Please, no garnish!

New England Daiquiri
A modification of a classic cocktail by Joaquín Simó at Death and Company, 2007.

2 oz Ron Zacapa 23 year old Rum
1/2 oz Lemon Juice
2 tsp Maple Syrup
1 Dash Bittermens Xocolatl Mole Bitters

Shake and serve up in a cocktail glass.

Camerone

Created by Paul Clarke while reviewing Bittermens for the Cocktail Chronicles.

2 oz Reposado Tequila (Don Julio)
3/4 oz Amer Picon
1/4 oz Licor 43
2 Dashes Bittermens Xocolatl Mole Bitters

Stir well with ice and strain into a chilled cocktail glass.

Neisson Negroni
Created by Avery Glasser while at Death and Company with Ed Hamilton, the Minister of Rum. Though the contents are remarkably similar to the Right Hand, the different proportions create a remarkably different drink.

1 oz Neisson Reserve Agricole Rum
1 oz Campari
3/4 oz Carpano Antica
1 dash Bittermens Xocolatl Bitters

Stir and serve up in a cocktail glass with an orange twist

Chocolate Martica

Created by Phil Ward at Death and Company, 2007.

1 oz Appleton V/X Rum
1 oz Cognac (Courvoisier VS)
1 oz Carpano Antica
1/4 oz Luxardo Maraschino
2 dashes Bittermens Xocolatl Mole Bitters

Stirred and served up in a cocktail glass.

Young Laddie

Joaquín Simó riffs on an Old Fashioned, substituting scotch for the more common bourbon. The resulting drink is extremely complex yet surprisingly refreshing. Death and Company, 2007.

2 oz Bruichladdich “Rocks” Scotch Whisky
1/4 oz Simple Syrup
1 Dash Peychaud Bitters
1 Dash Bittermens Grapefruit Bitters

Garnish
Orange Twist (wide)
Grapefruit Twist (wide)

Stir all the ingredients aside from the twists in an ice filled shaker glass. Strain into a double old fashioned glass over ice. Add orange and grapefruit twists.

South of North
A Brian Miller original – crisp, fruity and positively habit forming. Death and Company, 2007.

1 oz Herradura Silver Tequila
3/4 oz St. Germain Elderflower Liqueur
1/2 oz Lime
1/4 oz Simple Syrup
1 Dash Bittermens Grapefruit Bitters
2 oz Champagne (Pol Roger)

Shake all ingredients aside from the Champagne. Strain into a Collins glass filled with ice cubes. Top with Champagne.