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

Featured Cocktails

The following cocktails are currently either on the menu or considered standards at the bars in which they were created.

French Standard
Coming from the talented minds of Jackson Cannon and Bob McCoy of Eastern Standard in Boston on November 28, 2007. We were in Boston and asked them to come up with something nice and bitter to end the night. This is what they came up with.

1 oz Michters Rye
1 oz Yellow Chartreuse
1 oz Amer Picon
1 dash Sweet Chocolate Bitters

Stir and serve up in a cocktail glass.

Left Hand
Created by Sam Ross of Milk and Honey and Little Branch. It was one of the first cocktails to get into rotation that featured the Sweet Chocolate Bitters - and with good reason! It’s a perfect fall cocktail.

1 1/2 oz Bourbon (Elijah Craig)
3/4 oz Carpano Antica
3/4 oz Campari
2 dashes Sweet Chocolate Bitters

Stir and serve up in a cocktail glass with a brandied cherry.

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 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 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 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).

New Favorites

New Favorites may not be on the menu yet at the bars where they were created, but they’re the drinks that we love to have when we’re out having a cocktail.

Diablo Azul
Bob McCoy at Eastern Standard came up with this wonderful cocktail featuring the wonderful Siembra Azul blanco tequila.

3/4 oz Siembra Azul Blanco Tequila
3/4 oz Lime Juice
3/4 oz Yellow Chartreuse
3/4 oz Cointreau
Dash Bittermens Grapefruit Bitters

Shake and serve up with no garnish.

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 Grapefruit Bitters
2 dashes 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 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 Xocolatl Mole Bitters

Shake and serve up in a cocktail glass.

Other Cocktails

These cocktails may not be in regular rotation, but they’re great cocktails that showcase what the bitters bring to a drink.

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 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

Perfect Irish Manhattan
Created by Avery Glasser while at Bacar (San Francisco) for St. Patrick’s Day, 2007.

2 oz Jameson 1780 (12 year old) Irish Whisky
1/2 oz Dry Vermouth (Dolin or Vya preferred)
1/2 oz Carpano Antica
2 dashes Bittermens Xocolatl Bitters

Stirred and served up in a cocktail glass. This is a fun one to play with - substitute the Cynar or an Amaro for the Carpano Antica. If you don’t have any of these, a sweet vermouth will work. Rinsing the glass with a little Fernet Branca or Yellow Chartreuse can be fun too.

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 Bitters

Stirred and served up in a cocktail glass.

Perforated Derby
Avery Glasser added Peychaud Bitters to Joaquín Simó’s variant of a Brown Derby Cocktail to come up with a new classic. Death and Company, 2007.

2 oz Bulleit Bourbon
1 oz Grapefruit Juice
1/2 oz Honey Syrup (3 parts honey to one part hot water)
1 Dash Grapefruit Bitters
1 Dash Peychaud Bitters

Shake and serve 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 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 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.

NNR (Name Not Remembered)
A new Phil Ward concoction. Death and Company, 2007.

2 oz Siembra Azul Reposado Tequila
3/4 oz Punt e Mes
1/2 oz Aperol
3 large Grapefruit Twists
1 Dash Xocolatl Mole Bitters

Stir all ingredients (including the twist) in a shaker glass. Strain and serve up in a cocktail glass.