Beverage Tasting Institute International Review of Spirits Award: Gold Medal (2014)
Inspired by and named for the vibrant, storied and diverse Toronto neighbourhood renowned for its historic Market district, this is a blend of classic, dry aromatic bitters and intense herbal, high-resin spice, citrus and root flavours, making it an incredibly versatile addition to the Bittered Sling family and offering a unique twist for both classic cocktails and innovative mixology. This is the classic cure-all bitters that should be on every bartender’s bar! Use liberally for any cocktail calling for “aromatic bitters”.
Beverage recommendations: All classic and contemporary cocktails that call for a dash or two of “aromatic bitters”. This classic cure-all is best with oak-matured spirits, and can be used in a wide range of applications.
Cooking recommendations: A spice pantry in a bottle, Kensington Dry Aromatic is a dynamic culinary blend, which lends a smoky, sweet spice and notes of savoury herbs. Excellent for marinades and long, slow cooking, as well as a finishing element for soups, broths and sauces.
Blood Orange Julep
2 oz. Bourbon
7 Mint Leaves, slapped to release the oils
1 heaping barspoon Blood Orange Marmalade
2 dashes Orange & Juniper Bitters
1 dash Kensington Aromatic Bitters
1. Add mint leaves to the bottom of a julep cup, after lightly slapping and tearing the leaves.
2. Add the bourbon, bitters, and marmalade, and stir to dissolve.
3. Add a small portion of crushed ice and stir for a few seconds. Fill the rest of the cup with crushed ice, and garnish with a mint sprig.
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