Bittercube Cherry Bark Vanilla Bitters Recipes

Bittercube Cherry Bark Vanilla Bitters Recipes

 BITTERED TOM COLLINS (as pictured)
— shake, serve in collins on ice, lemon twist garnish —
2 oz. Bombay Sapphire
3/4 oz. fresh lemon juice
3/4 oz. simple syrup
4 dashes Bittercube Cherry Bark Vanilla Bitters
top with 1 oz. soda water
BITTERED TOM COLLINS
 BITTERCUBE MANHATTAN (as pictured)
— stir, serve up, lemon peel garnish —
1.5 oz. Old Weller Antique Bourbon
1/2 oz. Willet Rye
1 oz. Cocchi Vermouth di Torino
2 dashes Bittercube Cherry Bark Vanilla Bitters
1 dash Bittercube Orange Bitters
BITTERCUBE MANHATTAN
 A PISCO SOUR RENDITION (as pictured)
— dry shake, shake, serve up —
2 oz. Pisco
3/4 oz. fresh lemon juice
3/4 oz. simple syrup
4 dashes Bittercube Cherry Bark Vanilla Bitters
2 dashes Bittercube Blackstrap Bitters
1 egg white
A PISCO SOUR RENDITION
 THE VALENTINO (as pictured)
— shake, serve up —
1 oz. Scotch
1 oz. Carpano Antica
1 oz. Cherry Herring
1 oz. fresh orange juice
15 drops Bittercube Cherry Bark Vanilla Bitters
5 drops Bittercube Orange Bitters
THE VALENTINO
 BITTERCUBE ROB ROY
— stir, serve up —
2 oz. Belvenie Scotch
1 oz. Carpano Antica Sweet Vermouth
3 dashes Bittercube Cherry Bark Vanilla Bitters
3 dashes Bittercube Blackstrap Bitters
CARRY A NATION
— shake, serve up in flute, top with Cava, orange peel garnish —
1 oz. Wild Turkey 101 Rye
1/2 oz. fresh lemon juice
1/4 oz. Grenadine
1/4 oz. simple syrup
4 dashes Bittercube Cherry Bark Vanilla Bitters
4 oz. Cava or other dry Sparkling Wine
by Jenna Gagner of Merchant in Madison, WI
 PURITY RITUAL
— shake, serve in collins on ice —
1 oz. Holiday Aquavit
3/4 oz. Sake
3/4 oz. fresh lemon juice
3/4 oz. Green Tea Syrup
3 dashes Bittercube Cherry Bark Vanilla Bitters
top with 1.5 oz. soda water
INTERSTATE RIVALRY
— stir, serve on ice, orange peel garnish —
1.5 oz. Partida Blanco Tequila
1/2 oz. Del Maguey Mezcal (Vida, Santa Domingo or Chichicapa)
1/4 oz. Agave Nectar
11 drops Bittercube Orange Bitters
5 drops Bittercube Cherry Bark Vanilla Bitters
 ROUGHSTOCK MANHATTAN
— stir, serve up, flamed orange peel garnish —
2 oz. Roughtstock unmalted Rye
1 oz. Cocchi Vermouth di Torino
6 dashes Bittercube Cherry Bark Vanilla Bitters
NO COAST OLD FASHIONED
— stir, serve on ice, grapefruit peel garnish —
2 oz. Revel Avila Blanco
1/4 oz. simple syrup 
4 dashes Bittercube Cherry Bark Vanilla Bitters
 REVERSE PERFECT MANHATTAN
— stir, serve up, lemon twist garnish —
2 oz. Kentucky Vintage Bourbon
3/4 oz. Sweet Vermouth (Carpano or Cocchi Vermouth di Torino)
1/4 oz. Dry Vermouth
3 dashes Bittercube Cherry Bark Vanilla Bitters
2 dashes Bittercube Blackstrap Bitters
YAMATO SLING
— shake, serve in collins on ice, lemongrass garnish —
1.5 oz. Plymouth Gin
3/4 oz. Sake
3/4 oz. fresh lemon juice
1 oz. Green Tea Syrup
3 dashes Bittercube Cherry Bark Vanilla Bitters
top with 2 oz. soda water
by Union Sushi of Chicago
 STEEP CLIFTON
— stir, serve up, cherry garnish —
2 oz. Wild Turkey 101 Bourbon
1/2 oz. Carpano Antica Sweet Vermouth
1/4 oz. Luxardo Amaro Abano
1/4 oz. Luxardo Maraschino
4 dashes Bittercube Cherry Bark Vanilla Bitters
by Matt Young of Merchant in Madison, WI


** recipes courtesy of Bittercube **