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Dillon's Lemon Bitters Recipes

Dillon's Lemon Bitters Recipes

FIG & ROSEMARY FIZZ (as pictured)
— shake, serve up, fresh fig garnish —
2 oz. Dillon’s Method 95 Vodka
3 dashes Dillon's Lemon Bitters
2 oz. fresh lemon juice
2.5 oz. fresh fig puree
2 oz. rosemary & honey simple syrup 
top with 1 oz. soda water
FIG & ROSEMARY FIZZ
PEACH & LAVENDER AGUA FRESCA (as pictured)
— shake, serve on ice, lavender garnish —
1 oz. Dillon’s Method 95 Vodka
4 oz. peach & lavender agua fresca*
3 dashes Dillon's Lemon Bitters
*to make agua fresca, blend the following:
3 Niagara Peaches (removed from pit, skin on)
3 cups water
pinch of lavender
1/4 cup sugar
PEACH & LAVENDER AGUA FRESCA
STRAWBERRY BASIL GIN 22 (as pictured)
— shake, serve on ice, basil leaf garnish —
1.5 oz. Dillon’s Unfiltered Gin 22, infused overnight with 2-3 basil leaves
1 1/2 oz. strawberry syrup (recipe below)
4 dashes Dillon's Lemon Bitters
3/4 oz. fresh lemon juice
STRAWBERRY BASIL GIN 22
HONEY RYE LEMONADE (as pictured)
— build in glass on ice, lemon wheel garnish —
1.5 oz. Dillon’s The White Rye
3 dashes Dillon's Lemon Bitters
1/2 oz. honey simple syrup (1:1 water and honey mix)
4 oz. freshly squeezed lemonade
STRAWBERRY BASIL GIN 22
22 & TONIC (as pictured)
— build in glass on ice, lime garnish —
1.5 oz. Dillon’s Unfiltered Gin 22
3 dashes of Dillon's Lemon Bitters
3/4 oz. Jack Rudy Tonic Syrup
4 oz. sparkling water
22 & TONIC
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 **