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Berg & Hauck / The Bitter Truth Creole Bitters Recipes

Berg & Hauck / The Bitter Truth Creole Bitters Recipes

Sazerac

SAZERAC (as pictured)
— mist absinthe in chilled glass, add ingredients, stir, serve up, lemon twist garnish —
1 barspoon Absinthe – or less to coat inside of glass
1 tsp Le Lab Simple Syrup
2 dashes Berg & Hauck Creole Bitters
2 oz. rye whiskey

Rum Ramsey

 

RUM RAMSEY (as pictured)
— stir, serve up —
1.75 oz. rum
1/4 oz. bourbon
1/4 oz. fresh lime juice
1/4 tsp granulated sugar
1 dash Berg & Hauck Creole Bitters

 

 

Pink Caipirinha

PINK CAIPIRINHA (as pictured)
— muddle lime and syrup in glass, add ingredients and ice, stir, serve on rocks —
2 oz. Cachaça (Brazilian Rum)
3 dashes Berg & Hauck Creole Bitters 
1 lime (chopped)
2 barspoons Monin Pure Cane Sugar Syrup

Metropole

METROPOLE (as pictured)
— stir, serve up, brandied cherry garnish —
1.5 oz. brandy or cognac
3/4 oz. dry vermouth
1/8 oz. Le Lab Simple Syrup
2 dashes Berg & Hauck Creole Bitters 
1 dash Berg & Hauck Orange Bitters
Egbert’s Brandied Cherry

 

 Creole Highball

CREOLE HIGHBALL (as pictured)
— add ingredients and ice to highball, stir, lime wedge garnish —
1.5 oz. cognac or bourbon
2 dashes Berg & Hauck Creole Bitters 
1/2 oz. Split Tree Sour Mix
2-3 oz. soda water

 

 

Deshler

 

DESHLER (as pictured)
— stir, serve up, orange twist garnish —
1.5 oz. rye whiskey
1 oz. Dubonnet
1/4 oz. Cointreau
2 dashes Berg & Hauck Creole Bitters

 

 

 

 Pendennis

PENDENNIS (as pictured)
— shake, strained into chilled glass —
1.5 oz. gin
3/4 oz. apricot liqueur
2-3 dashes Berg & Hauck Creole Bitters 
1/2 oz. fresh lime juice 

 

Seelbach

SEELBACH (as pictured)
— pour into chilled flute, stir, top with bubbly, stir, orange twist garnish —
2/3 oz. bourbon whiskey
1/3 oz. Cointreau
4 dashes Berg & Hauck Creole Bitters 
4 dashes Berg & Hauck Old Time Aromatic Bitters
Champagne or sparkling wine

 

CREOLE RISOTTO
4 cups vegetable stock
3 tbsp butter, divided
1 small onion, finely chopped
1 cup arborio rice
2 tbsp Berg & Hauck Creole Bitters 
1/3 cup white wine
1/4 cup grated reggiano parmesam cheese
Salt to taste

Melt 1.5 tbsp of the butter in a saucepan and add onions. Add the rice after 3 minutes, then the wine and bitters after 2 minutes. Stir constantly, until the rice is done. Add remaining butter and cheese until both are melted.

All recipes courtesy of / adapted from Berg & Hauck / The Bitter Truth