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Bittermens Elemakule Tiki Bitters Recipes

Bittermens Elemakule Tiki Bitters Recipes

NORTHERN LIGHTS (as pictured)
— shake, serve up, lemon twist garnish —
1.5 oz. Scotch
3/4 oz. Elderflower Liqueur
1/4 oz. Clear Creek Douglas Fir Eau de Vie
1/2 oz. fresh lemon juice
1/4 oz. fresh orange juice
1/4 oz. demerara syrup
2 dashes Bittermens Elemakule Tiki Bitters
by Tom Schlesinger-Guidelli of Craigie on Main, Cambridge
NORTHERN LIGHTS
COCCHI COLA (as pictured)
— stir, serve up —
1.5 oz. Tennessee Whiskey George Dickel No. 12
3/4 oz. Cocchi Americano
3/4 oz. Amaro Nonino
1 dash Bittermens Elemakule Tiki Bitters
by Jim Meehan of PDT, Manhattan
COCCHI COLA
AMONG DREAMS (as pictured)
— stir, serve up —
2 oz. sweet vermouth
1/2 oz. Green Chartreuse
1/2 oz. rye
9 drops Bittermens Elemakule Tiki Bitters
9 drops Angostura Aromatic Bitters
by Turk Dietrich of Cure, New Orleans
AMONG DREAMS
THE LAW ABIDING CITIZEN (as pictured)
— shake, double strain, serve up —
1.5 oz. Hidalgo Napoleon Amontillado Sherry
3/4 oz. Pama Pomegranate Liqueur
3/4 oz. fresh lemon juice
1/4 oz. simple syrup
4 drops Bittermens Elemakule Tiki Bitters
by Ryan Gannon of Cure, New Orleans
THE LAW ABIDING CITIZEN
SADIE HAWKINS SLING (as pictured)
— shake, strain onto crushed ice —
1 pineapple, cored
4 oz. Buffalo Trace Bourbon
2 oz. pineapple juice
1 oz. fresh lemon juice
3/4 oz. pear brandy
1/2 oz. apricot liqueur
3/4 oz. Falernum
1/2 oz. demerara syrup
2 dashes Bittermens Elemakule Tiki Bitters
Core pineapple (leaving a few inches of fruit at the bottom to make an oversize vessel). Freeze overnight in a Ziploc bag. Shake and strain cocktail into the cored and frozen pineapple. Add crushed ice; stir with a swizzle stick or long spoon. Add more crushed ice and garnish as desired (pineapple leaves, orange slices, bendy straws, parasols — go nuts!) 
by JBird, New York City
SADIE HAWKINS SLING
 OPAKA RAKA
— shake, serve on ice, lime wheel garnish —
1.5 oz. gin
3/4 oz. vanilla syrup
3/4 oz. allspice dram
3/4 oz. fresh lime juice
1/4 oz. simple syrup
1 dash Bittermens Elemakule Tiki Bitters
by Brian Miller
TEQUILA AMARGO
— stir, serve up, orange peel garnish —
2 oz. Herradura Reposado Tequila
2 barspoons Crème de Cassis
2 barspoons Champagne
2 barspoons Punt e Mas
4 dashes Bittermens Elemakule Tiki Bitters
by Fernando del Diego, Madrid
 CIDER A LA MINUTE
— shake, serve on ice —
1/4 of a Macoun Apple, grated
1 pinch cinnamon
1 pinch nutmeg
1/3 oz. Becherovka Vodka
1/4 oz. Falernum
1.5 oz. Ron Zacapa 23 Rum
2 dashes Bittermens Elemakule Tiki Bitters
2 oz. Ginger Beer (added after shake)
by Heather Mojer of Hungry Mother, Cambridge
REGIME CHANGE PUNCH
— shake, serve on ice —
1.5 oz. Old Grand Dad Bonded Whiskey
1 oz. fresh lemon juice
3/4 oz. black tea
1/2 oz. apple brandy
1/2 oz. demerara syrup
1/4 oz. Galliano
1/4 oz. honey syrup
1 tsp allspice dram
1 oz. sparkling water (added after shake)
1 dash Bittermens Elemakule Tiki Bitters
by Colin Shearn of The Franklin Mortgage & Investment Co., Philadelphia 
 HIRAM BINGHAM
— shake, serve up, flute glass, dried apricot & mint sprig garnish —
1.5 oz. Pisco Quebranta
1 oz. Apricot Liqueur
1 oz. fresh lime juice
1/4 oz. cane syrup
3 dashes Bittermens Elemakule Tiki Bitters
6 mint leaves, torn
Sparkling Wine on top
by Jay Crabb of Walnut Creek Yacht Club, California
AGE OF REASON
— stir, serve up —
2 oz. Michter's Rye
1/2 oz. Pierre Ferrand Ambre Cognac
1/2 oz. Cocchi Americano
1 barspoon Yellow Chartreuse
1 barspoon Green Chartreuse
10 drops Bittermens Elemakule Tiki Bitters
1 lemon twist run over rim of glass, then discarded
by Han Shan of B-Side, NYC
 PERU BLANCO
— stir, serve up, orange peel garnish —
1 oz. Macchu Pisco
1 oz. Bittermens Amère Nouvelle
1 oz. Dolin Bianco Vermouth
2 dashes Bittermens Elemakule Tiki Bitters
by Brother Cleve, Boston
WHITE PORT COBBLER
— shake, serve over crushed ice in julep cup —
3 oz. Portal White Port
1/4 oz. orgeat
2 dashes Bittermens Elemakule Tiki Bitters
garnish with mint sprig and candied almonds
by Nick Dietrich of Cure, New Orleans
 THE BITTER MONK
— shake, serve up —
1.5 oz. Old Monk Rum
3/4 oz. Aperol
3/4 oz. fresh lemon juice
1 dash Bittermens Elemakule Tiki Bitters
by Tom Schlesinger-Guidelli of Island Creek Oyster Bar, Boston

** recipes courtesy of Bittermens **