Nov 6, 2017 |
From Deborah Clarke at Compère Lapin in New Orleans
Made at the November NOLA Bittermens Workshop
Reposado Tequila – Bittermens Citron Sauvage – Agave Syrup – Lime Juice – Grapefruit Juice – Egg White – Peychaud’s Aperitivo – Orange Peel
Jul 6, 2014
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.
Scotch – Simple Syrup – Peychaud’s Bitters – Bittermens Hopped Grapefruit Bitters – Orange Peel – Grapefruit Peel
Jul 6, 2014
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.
Demerara Syrup – Rye – Bourbon – Cognac – Calvados – Angostura Bitters – Bittermens Xocolatl Mole Bitters – Orange Peel – Lemon Peel
Jul 6, 2014
This recipe appeared in an article on Starchefs.com about room temperature cocktails. It was created by Kirk Estopinal of Cure in New Orleans.
Sweet Vermouth – Demerara Rum – Orange Curaçao – Bittermens Xocolatl Mole Bitters – Orange Peel
Jul 6, 2014
Bellocq, Hotel Modern, New Orleans
Madeira – Simple Syrup – Orange Peel – Lemon Peel – Bittermens Xocolatl Mole Bitters
Jul 6, 2014
Created by Dominic Venegas of the NoMad Hotel, this cocktail was the winner of the Tales of the Cocktail 2012 Official Cocktail Competition.
Demerara Rum – Rum – Water – Muscovado Sugar – Orange Bitters – Bittermens Burlesque Bitters – Orange Peel
May 3, 2014
Created by Eryn Reece, Miss Speed Rack 2013. This recipe was featured on Liquor.com.
Rye – Chichicapa Mezcal – Dry Vermouth – Benedictine – Bittermens Xocolatl Mole Bitters – Orange Peel