cocktail emporium union station — opening autumn 2019


Bittermens Burlesque Bitters

A spicy little tart that is sure to tantalize your taste buds. This menage of hibiscus, açai berry and long pepper is sweet, spicy and a bit of a tart. She loves performing for an international crowd, flirting with Italian amari, Mexican tequila, British gin and Caribbean rum. A perfect companion for drinks served where jazz is played and garters are de rigueur. The Burlesque Bitters are a completely new concept for us. For the first time, we’re playing with both florals and berries – which creates a fragrant aroma and a tart sourness that plays well with a variety of spirits. Try it in a Genever Old Fashioned, a Pisco Sour or a Negroni.

— stir, serve up —
1/2 oz. Fernet Branca
1/2 oz. Strega
1/2 oz. Gran Classico
1/2 oz. Dolin Dry Vermouth
5 drops Bittermens Burlesque Bitters
by Aaron Polsky of Amor y Amargo

— build in glass with ice —
1.25 oz. El Dorado 12 Year Demerara Rum
3/4 oz. Banks 5 Island Rum
1/4 oz. water
1 barspoon Muscovado sugar
1 dash Angostura Orange Bitters
1 drop Bittermens Burlesque Bitters
1 orange peel
by Dominic Venegas of the NoMad Hotel

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