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Dillon's Orange Bitters Recipes

Dillon's Orange Bitters Recipes

BLOOD ORANGE MARGARITA (as pictured)
— shake, serve up, dehydrated blood orange garnish —
1 oz. Dillon’s The White Rye
1 oz. pomegranate juice
1 oz. fresh lime juice
3 dashes Dillon’s Orange Bitters
1 oz. fresh squeezed blood orange juice
1 tbsp. agave syrup
BLOOD ORANGE MARGARITA
BLOOD ORANGE METHOD 95 (as pictured)
— shake, serve up, rosemary sprig garnish —
2 oz. Dillon’s Method 95 Vodka
6 dashes Dillon’s Orange Bitters
1/4 cup fresh squeezed blood orange juice
1/6 cup rosemary simple syrup
BLOOD ORANGE METHOD 95
WHITE RYE & CRANBERRY SHRUB (as pictured)
— shake, serve up, fresh cranberry garnish —
1.5 oz. Dillon’s The White Rye
1 oz. cranberry ginger shrub
1/2 oz. fresh lime juice
2 dashes Dillon’s Orange Bitters
1 oz. fresh pressed apple juice/cider
by Chef Lynn Crawford
WHITE RYE & CRANBERRY SHRUB
WINTER NEGRONI (as pictured)
— dry shake, shake, serve up, rosemary sprig garnish —
2 oz. Dillon’s Dry Gin 7
1 oz. Sweet Vermouth
2 oz. Campari
2 dashes 
Dillon’s Orange Bitters
1.5 oz. fresh blood orange juice
1 sprig fresh rosemary muddled with 1/2 tsp. sugar
1 egg white
WINTER NEGRONI
BASIL MARGARITA (as pictured)
— shake, serve on ice, salt rim, lime and basil garnish —
5 muddled basil leaves
1 oz. Dillon’s White Rye
½ oz. Triple Sec
4 dashes Dillon’s Orange Bitters
1.5 oz. fresh lime juice
½ oz.
 simple syrup
by Bread Bar
BASIL MARGARITA
WHITE OLD FASHIONED 
— build in rocks glass over ice, orange & lemon peel garnish —
2 oz. Dillon’s White Rye
1/2 oz. simple syrup
3 dashes Dillon’s Orange Bitters
3 dashes Dillon's Lemon Bitters
by Allison Slute

** recipes and photos courtesy of Dillon's Small Batch Distillers **