FREE SHIPPING IN CANADA ON ORDERS OVER $150

Ms. Better's Bitters Recipes

Ms. Better's Bitters Recipes

POST OPIUM DAQUIRI (as pictured)
— shake, serve up, foam cap on top, lime zest garnish —
45mL dark rum
30mL Passionfruit Puree
15mL fresh lime juice
15mL Demerara Syrup
8 drops Ms. Better's Lime Leaf Bitters

The foam cap:
200g white chocolate
200g coconut milk
20mL Pisco Gobernador
15mL St. Remy VSOP Brandy
1 lemon's peel (no pith)
Combine ingredients in pot and simmer over lowest heat setting until chocolate melts. Strain peels. Pour warm liquid into a siphon. Double charge the siphon. In between uses, keep the siphon in a warm water bath as the chocolate will become firm at room temperature.

POST OPIUM DAQUIRI
UPDATED HOTEL GEORGIA (as pictured)
— dry shake, shake, serve up, nutmeg grated on top —
2 oz. gin
1 oz. fresh lemon juice
3/4 oz. orgeat
8 drops Ms. Better's Orange Tree Bitters
1 large swath of pithless orange peel (included in shake, strained out)
6 drops Ms. Better's Botanical Cocktail Foamer
UPDATED HOTEL GEORGIA

NEW GWEI-LO COCKTAIL (as pictured)
— shake, serve on ice, salt rim —
1.75 oz. rye
3/4 oz. fresh lime juice
1 oz. Gwei-Lo Syrup (recipe below)

To make Gwei-Lo Syrup, mix together the following and keep refrigerated:
8 parts Demerara Syrup
2 parts Amaro Punico
2 parts Pineapple Shrub
1 part Ms. Better's Chocolate Bitters
1 part Ms. Better's Pineapple Star Anise Bitters 

NEW GWEI-LO COCKTAIL
VEGAN PISCO SOUR (as pictured)
— dry shake, shake, serve up —
2 oz. Pisco
1 oz. fresh lemon juice
3/4 oz. Demerara Syrup
3 drops Ms. Better's Wormwood Bitters (garnished on top of foam)
6 drops Ms. Better's Botanical Cocktail Foamer
VEGAN PISCO SOUR

** recipes and photos courtesy of Ms. Better's Bitters **