Bittered Sling - Orange & Juniper

Tasting notes of fresh orange peels, herbaceous juniper and bright green cardamom with the bittering power of bright, fresh turmeric and cinchona bark. This elegant bitters easily stands up to oak-matured spirits, and has a powerful presence in lighter cocktail applications.

Beverage recommendations:
 White spirits, oak-matured spirits, Tequila, Pisco,  vermouth and other aromatized wines. Perfect as an addition to sparkling or flat water,  smoothies, tea, white spirits, whisky, vermouth, sake, beer & cider, sparkling wine

Cooking recommendations:
 Replace vanilla extract in 
blonde cakes, dessert sauces, cookies and shortbreads. This is the ultimate finish for a hollandaise sauce and makes a killer marinade for fish and shellfish.

Blood Orange Julep
2 oz.
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.
© Bittered Sling Bitters

1 1/2 oz. Don Julio Reposado Tequila
3/4 oz. “Leather” Cynar Artichoke Amaro*
1/2 oz. Cointreau Orange Liqueur
2 dashes Orange & Juniper bitters
1. Combine all ingredients in a mixing glass, and stir until well chilled and diluted.
2. Strain neat into a cocktail coupe or "Nick & Nora" glass.
3. Garnish with an elegant lemon peel, after expressing the oils over the top of the cocktail.

*“Leather” Cynar Artichoke Amaro
20 g “BC Forest Tea” by Tea Leaves
4 pods green cardamom, smashed
2 pods black cardamom, smashed
1 liter bottle Cynar Artichoke Amaro
1. Combine all ingredients in a food safe container, and allow to steep covered at room temperature for 72 hours. Strain and store in a clean, dated bottle.

© Bittered Sling Bitters