Click a bitters or syrups bottle to find recipes using that style!

Aromatic Bitters Recipes:

Reconciliation 

1.5oz Mezcal

0.5oz Bourbon

1oz Lemon Juice

0.5oz Demerera Simple Syrup 

0.25oz (50 dashes) Bitter Ex “Broken-Hearted” Aromatic Bitters

Shake all ingredients/strain into rocks glass, serve down

Garnish with a cherry

Last But Not Yeast

0.75oz Genever

0.75oz Kümmel

0.75oz Lime juice

0.25oz Cherry Brandy

0.50oz Pineapple Juice

0.50oz Demerara Simple Syrup 

4-5 Dashes Bitter Ex “New Phone, Who Dis?” Spicy Celery Bitters

4-5 Dashes Bitter Ex “Broken-Hearted” Aromatic Bitters

Shake/strain into cocktail glass and top with 2oz sparkling wine, serve up

Garnish with cherry and fresh rosemary sprig

Flannel Grotto

1oz Floral Gin

1oz Bonal Apertif

1oz Cherry Heering

0.5oz Club Soda

4-5 Dashes Bitter Ex “Float Yer Boat” Root Beer Bitters 

2-3 Dashes Bitter Ex “Broken-Hearted” Aromatic Bitters

Build and stir with ice in rocks glass, serve on the rocks

Garnish with a cherry

Backwards and In High Heels

This one I remember naming! It's a favorite quote about Ginger Rogers: "She did everything that Fred Astaire did, but she did it backwards and in high heels". Ginger, you deserve this ginger liqueur cocktail named after you. (We like Koval or Canton's liqueur)

0.75oz Overproof Rum

0.75oz Cachaça

1oz Ginger Liqueur

0.5oz Dolin Sweet Vermouth 

0.25oz Lemon Juice

0.25oz Lime Juice

0.25oz Demerera Simple Syrup 

0.25oz Orange Juice

5-6 Dashes “Hot & Bothered” Hot Pepper Bitters

3-4 Dashes “Broken-Hearted” Aromatic Bitters 

Shake/strain in rocks glass over fresh ice, serve on the rocks

Garnish with lemon swath and cherry

Manhattan

The quintessential classic brown liquor cocktail, the Manhattan, born in the late 1800s in the New York borough of the same name, features the earthy, caramel, or rustic flavors of whiskey sweetened gently with fortified wine (vermouth), and enhanced with the subtle touch of bitters. We like to be less subtle, blending two of our favorite flavors and having some fun with this cocktail when most mixologists are purists. It was nearly a tie in our taste tests, but Root Beer just edged out Citrus as a pairing with the must-have Aromatic. This drink is one that begs to be played around with, whether it’s the whiskey choice, the vermouth option, or the various possibilities of Bitter Ex Bitters, you are sure to have a variety of winners right in your glass.

2oz Bourbon or Rye Whiskey

1oz Sweet Vermouth

5-6 dashes Bitter Ex "Broken-Hearted" Aromatic Bitters

2-3 dashes Bitter Ex "Float Yer Boat" Root Beer Bitters

Stir, strain into coupe or ice filled rocks glass

Garnish with cherry

Pegu Club

The Pegu Club Cocktail was created in the Pegu Club Bar in Rangoon, Burma (present day Yangon, Myanmar). A British Officer’s hideaway during the British Empire’s reign in Southeast Asia, the members of Pegu Club championed the dryness of gin blended with orange curacao, adding fresh lime juice for a tart, brisk complexity for their cocktail namesake. The often overlooked and underappreciated classic cocktail from the 1870s is generally accentuated with either an aromatic or a citrus bitters. We firmly believe it should be a bit of both.

2oz London Dry Gin

0.75oz Orange Curacao

0.75oz Fresh Lime Juice

2-3 dashes Bitter Ex "I Will Survive" Citrus Bitters

2-3 dashes Bitter Ex "Broken-Hearted" Aromatic Bitters

Shake, strain into a chilled coupe

Jets to Brazil

This is a citrus forward drink for citrus lovers. Get that boost of vitamin C when your sipping on this homage to Blake Schwarzenbach (check their album title) and find balance with the brandy and aromatic bitters.

1.5oz orange or citrus vodka (we like St. George's citrus)

0.5oz cognac (brandy)

1oz orange juice

0.5oz simple syrup

0.5oz triple sec

3-4 dashes Bitter Ex “I Will Survive” Citrus Bitters

2-3 dash Bitter Ex “Broken-Hearted” Aromatic Bitters 

Shake, strain into a chilled coupe

The Sawyer

This is a pretty easy drink to make, and it is quite bitters heavy. Finding a drink that uses bitters well that doesn’t use a brown alcohol is rare, and The Sawyer has levels of complexity that make every sip enjoyable.

Ingredients:

2oz dry gin

0.5oz fresh squeezed lime juice

0.5oz simple syrup (1:1, sugar:water)

14 dashes “Broken-Hearted” Aromatic Bitters

7 dashes “Float Yer Boat” Root Beer Bitters

7 dashes “I Will Survive” Citrus Bitters

Shake, strain over fresh ice in a rocks glass

Garnish with lime

Pisco Sour

The pisco sour is the national cocktail of Peru, using the national liquor of Peru, pisco, a distillation of fermented grape juice into a high-proof spirit. Use fresh lime juice and an egg white, if you aren’t afraid, to make this cocktail exciting, and add a few dashes of Aromatic and/or Sour Cherry bitters to make it delectable.

Ingredients:

2oz pisco

1oz fresh squeezed lime juice

0.5oz simple syrup (1:1, sugar:water)

1oz egg white (or aquafaba for a vegan drink)

3-4 dashes “Broken-Hearted” Aromatic Bitters

6-7 dashes “You Lil’ Tart” Sour Cherry Bitters

Dry shake, add ice, shake again, and strain into a cocktail glass

Garnish with lime and a cherry

Midnight Ceremony

This drink is unique to Bitter Ex, and is for slightly advanced and adventurous cocktail crafters. It is rich, boozy, and power-packed full of aromatic spices. Make the chai simple syrup in advance, it will be worth the effort.

Ingredients:

2oz rye

0.5oz chai simple syrup*

0.25oz Amaro Abano (or another rich, herbaceous amaro)

0.25oz sweet vermouth (Dolin is recommended)

3-4 dashes “Broken-Hearted” Aromatic Bitters

2 dashes Angostura Bitters (“WHAT?!?! Your competition!?!?” Yes, every ingredient has its place, and the blend of Bitter Ex Aromatic and Angostura Aromatic is a special one, admittedly. Don’t tell them, though, we’d hate for them to offer us a multi-million dollar buyout for our recipes so we can retire happily)

Stir/strain into a chilled coupe

Garnish with an orange swath and a cherry

Chocolate Chip Cookies

Ingredients: 

9oz butter – room temperature

5oz sugar

5oz brown sugar

2 eggs room temperature – beaten

¼oz Bitter Ex “No Filter” Coffee Bitters

¼oz Bitter Ex “Broken-Hearted” Aromatic Bitters

½oz vanilla extract

13oz flour (or sub Bob’s Red Mill Gluten Free flour)

½ tsp baking soda

½ tsp salt

12oz chips (try combining chocolate, butterscotch, peanut butter..)

Directions:

Sift the dry ingredients and set aside.

Combine and mix the eggs and extracts, set aside.

Cream the butter just until light in color.

With the mixer on low, add the combined sugars.

Mix on medium about 1 minute; scrape the mixture down from the sides of the mixing bowl.

Repeat.

With the mixer on medium, slowly add the egg mix. Scrape the bowl.

Add the dry ingredients in 3 additions, scraping the bowl before each.

Add the chips shortly after the third addition (before the dough is fully combined)

At this point finish mixing the dough by hand to keep it from being over mixed.

Bake @ 350º for 1oz cookie

Bake @ 375º for ¼oz cookie

Yields about 24 - 1oz cookies

Citrus Bitters Recipes:

Cool Jazz

1oz Herbaceous Gin

1oz Italicus Liqueur 

0.75oz Cynar

0.5oz Sweet Vermouth

4-5 Dashes Bitter Ex “I Will Survive” Citrus Bitters

Stir/strain into coupe, serve up

Garnish with lemon swath 

Edward Albee

Is it because he wrote the play A Delicate Balance? Is it because this drink is a riff on the Beachcomber and Albee wrote Sea Scape? I'm not sure because I was drunk when I named it and can't recall why. But he deserves a drink named after him, and you deserve a rich and refreshing cocktail tonight.

1.5oz Aged Dark Rum

0.5oz Maraschino Cherry Liqueur 

0.25oz Suze Liqueur 

0.25oz Triple Sec

0.5oz Lime Juice

0.25oz Simple Syrup

6-7 Dashes Bitter Ex “You Lil’ Tart” Sour Cherry Bitters

3-4 dashes Bitter Ex “I Will Survive” Citrus Bitters 

Shake/strain in rocks glass over fresh ice, serve on the rocks

Garnish with a lime and cherry

The Oaxacan Tavern

2oz Blanco Tequila

0.5oz Averna Amaro

0.25oz Orange Juice

0.25oz Lime Juice

0.25oz Simple Syrup

6-7 Dashes “Old Flame” Charred Cedar & Cloves Bitters

2-3 Dashes “I Will Survive” Citrus Bitters

Shake/strain in rocks glass over fresh ice, serve on the rocks

Garnish with a lime wheel 

Pegu Club

The Pegu Club Cocktail was created in the Pegu Club Bar in Rangoon, Burma (present day Yangon, Myanmar). A British Officer’s hideaway during the British Empire’s reign in Southeast Asia, the members of Pegu Club championed the dryness of gin blended with orange curacao, adding fresh lime juice for a tart, brisk complexity for their cocktail namesake. The often overlooked and underappreciated classic cocktail from the 1870s is generally accentuated with either an aromatic or a citrus bitters. We firmly believe it should be a bit of both.

2oz London Dry Gin

0.75oz Orange Curacao

0.75oz Fresh Lime Juice

2-3 dashes Bitter Ex "I Will Survive" Citrus Bitters

2-3 dashes Bitter Ex "Broken-Hearted" Aromatic Bitters

Shake, strain into a chilled coupe

Rum Swizzle

The national drink of Bermuda, the Rum Swizzle, is a tropical blend that has roots of, well, roots. The drink originated from a blend of spruce beer (a form of fermented beverage made from the spruce tree not unlike a root beer or a birch beer), with rum, fruit juices, and sweetener, and of course, is balanced carefully by the tartness of citrus bitters.

1.5oz Gold Rum

2oz orange juice

2oz pineapple juice

0.25oz grenadine

2-3 dashes Bitter Ex "I Will Survive" Citrus Bitters

Build over ice in a Collins glass, stir, serve

Jets to Brazil

This is a citrus forward drink for citrus lovers. Get that boost of vitamin C when your sipping on this homage to Blake Schwarzenbach (check their album title) and find balance with the brandy and aromatic bitters.

1.5oz orange or citrus vodka (we like St. George's citrus)

0.5oz cognac (brandy)

1oz orange juice

0.5oz simple syrup

0.5oz triple sec

2 dashes Bitter Ex “I Will Survive” Citrus Bitters

1 dash Bitter Ex “Broken-Hearted” Aromatic Bitters 

Shake, strain into coupe, serve up

The Sawyer

This is a pretty easy drink to make, and it is quite bitters heavy. Finding a drink that uses bitters well that doesn’t use a brown alcohol is rare, and The Sawyer has levels of complexity that make every sip enjoyable.

Ingredients:

2oz dry gin

0.5oz fresh squeezed lime juice

0.5oz simple syrup (1:1, sugar:water)

14 dashes “Broken-Hearted” Aromatic Bitters

7 dashes “Float Yer Boat” Root Beer Bitters

7 dashes “I Will Survive” Citrus Bitters

Shake, strain into a chilled rocks glass

Garnish lime

Dark and Stormy

This is a surprisingly refreshing drink. It’s important to choose a spicy ginger beer. I prefer Goslings or Barritts, but there are many on the market that are made with fresh ginger. Adding a splash of simple syrup is only important if the ginger beer doesn’t have an inherent sweetness so know your product. Steep fresh ginger in your simple syrup if you like it extra spicy.

Ingredients:

2oz blackstrap rum

1oz light rum

3oz ginger beer

0.5oz fresh squeezed lime juice

0.25oz simple syrup (1:1, sugar:water)

3-4 dashes “I Will Survive” Citrus Bitters

Shake light rum, bitters, lime juice, syrup, strain over fresh ice in rocks glass, add ginger beer, slowly pour blackstrap rum on top to create a "stormy" look

Garnish with lime

Tobacco Old Fashioned

3oz Whiskey

0.25oz Rich Demerara Syrup*

8-9 Dashes “Can’t Quit You” Tobacco Bitters

4-5 Dashes “I Will Survive” Citrus Bitters

Stir/strain into rocks glass over fresh ice, serve on the rocks

Garnish with an orange twist

*Rich Demerara Syrup

2 parts demerara (or turbinado) sugar

1 part water

Boil until sugar crystals are fully dissolved

Let cool; bottle; keeps refrigerated for 2 weeks

Brooklyn

The New York borough often plays second fiddle to its counterpart, as does the drink, but both their resurgence have occurred lately, and for good reason. Using fortified wine (dry vermouth), maraschino liqueur, an amaro, and a touch of bitters, this cocktail will rival that of most brown liquor cocktails, particularly if you used the bitters as recommended!

2oz Bourbon or Rye Whiskey

0.5oz Dry vermouth

0.25oz maraschino liqueur

0.25oz Amaro (any Italian liqueur will do)

3-4 dashes Bitter Ex “No Filter” Coffee Bitters

3-4 dashes Bitter Ex “I Will Survive” Citrus Bitters

Stir, strain into coupe or ice filled rocks glass

Garnish with orange swath and cherry

Martinez

The precursor to the Martini, and the follow up to the Manhattan, the Martinez is a boozy, yet bright gin-drinker’s fantasy.

3oz gin (we strongly recommend Hayman’s Old Tom Gin)

1.5oz sweet vermouth (we strongly recommend Dolin)

0.25oz maraschino cherry liqueur

4-5 dashes Bitter Ex “I Will Survive” Citrus Bitters

Stir, strain into chilled coupe

Garnish with lemon swath

Spicy Celery Bitters Recipes:

Last But Not Yeast

0.75oz Genever

0.75oz Kümmel

0.75oz Lime juice

0.25oz Cherry Brandy

0.50oz Pineapple Juice

0.50oz Demerara Simple Syrup 

4-5 Dashes Bitter Ex “New Phone, Who Dis?” Spicy Celery Bitters

4-5 Dashes Bitter Ex “Broken-Hearted” Aromatic Bitters

Shake/strain into cocktail glass and top with 2oz sparkling wine, serve up

Garnish with cherry and fresh rosemary sprig

The Garden Tonic

This is an herbaceous and minty version of a gin and tonic. As refreshing as it is complex, this cocktail will satisfy those who don’t love sweet cocktails.

Ingredients:

1.5oz gin

2 teaspoons St. Germain Elderflower Liqueur

3oz tonic water

4 mint leaves

3 cucumber slices

2 dashes Bitter Ex "New Phone, Who Dis?" Spicy Celery Bitters

In the bottom of a Collins glass, agitate the mint leaves and cucumber slices with the bitters. Add ice. Pour in the liqueur and gin. Top with tonic water and stir.

Garnish with lime wedge.

Bloody Maria

In this south-of-the-border spin on the brunch-favorite Bloody Mary, boring vodka is replaced by earthy tequila. The Bloody Maria gains extra kick from a dose of horseradish and a few dashes of spicy celery bitters. Brunch becomes a fiesta with this tequila-spiked Bloody Mary.

Ingredients:

2oz Tequila (blanco/silver)

4oz Tomato juice

0.5oz Lemon Juice

4 dashes Worcestershire sauce

2 dashes Louisiana Hot Sauce

2 dashes Cholula Hot Sauce

1 tsp Prepared horseradish, to taste

1 pinch Celery salt

1 pinch Ground black pepper

4-5 dashes Bitter Ex "New Phone, Who Dis?" Celery Bitters

4-5 dashes Bitter Ex “Hot & Bothered” Hot Pepper Bitters

Add all the ingredients to a shaker and fill with ice. Shake briefly and strain into a pint glass filled with fresh ice. Garnish with a lime wedge, a lemon wedge, a pickle, and whatever else you can imagine. Be creative!

Savory Margarita

This is a take on a classic, and you don’t have to do much to make it have an herbaceous garden flavor…make your favorite margarita and load it with the award-winning Bitter Ex Spicy Celery Bitters! You’ll thank us!!

2oz white tequila

1oz fresh squeezed lime juice

0.5oz simple syrup

0.5oz triple sec

6-7 dashes Bitter Ex “New Phone, Who Dis?” Spicy Celery Bitters

Shake, strain into ice-filled, salt-rim rocks glass

Garnish with lime wedge

Coffee Bitters Recipes:

Herbal Mule

1oz Dry London Gin

1oz Averna Amaro

0.5oz Ginger Liqueur 

0.5oz Lime Juice

4-5 dashes Bitter Ex “No Filter” Coffee Bitters

Shake/strain in rocks glass over fresh ice, top with 2oz Ginger Beer, serve on the rocks

Garnish with lime 

Bitters End Tequila Cocktail

Finding a tequila drink that isn't a margarita is one thing, and then finding one that is bitters-heavy is another, but finding one that is delicious? Rare. The Bitters End Tequila Cocktail covers it all, and uses both the root beer and coffee flavors to blend a new richness to an already deep drink.

2oz Gold Tequila

1oz Amaro (any Italian liqueur will do - we like Averna)

0.5oz Simple Syrup

2-3 dashes Bitter Ex "Float Yer Boat" Root Beer Bitters

2-3 dashes Bitter Ex "No Filter" Coffee Bitters

Shake, strain over fresh ice in rocks glass

Garnish with orange peel

Antigua Old Fashioned

A riff on a classic drink, the whiskey is traded out for an aged rum giving the richness some tropical fruit undertones. The bitters allow for a layer of nutty spice to come out. Easy to make and even easier to drink.

2.5oz aged rum

½tsp superfine sugar

5-6 dashes Bitter Ex “No Filter” Coffee Bitters

Stir all ingredients in an Old Fashioned glass to dissolve the sugar, add ice, and stir again until chilled

Garnish with a swath of orange peel

Brooklyn

The New York borough often plays second fiddle to its counterpart, as does the drink, but both their resurgence have occurred lately, and for good reason. Using fortified wine (dry vermouth), maraschino liqueur, an amaro, and a touch of bitters, this cocktail will rival that of most brown liquor cocktails, particularly if you used the bitters as recommended!

2oz Bourbon or Rye Whiskey

0.5oz Dry vermouth

0.25oz maraschino liqueur

0.25oz Amaro (any Italian liqueur will do)

3-4 dashes Bitter Ex “No Filter” Coffee Bitters

3-4 dashes Bitter Ex “I Will Survive” Citrus Bitters

Stir, strain into coupe or ice filled rocks glass

Garnish with orange swath and cherry

Chocolate Chip Cookies

Ingredients: 

9oz butter – room temperature

5oz sugar

5oz brown sugar

2 eggs room temperature – beaten

¼oz Bitter Ex “No Filter” Coffee Bitters

¼oz Bitter Ex “Broken-Hearted” Aromatic Bitters

½oz vanilla extract

13oz flour (or sub Bob’s Red Mill Gluten Free flour)

½ tsp baking soda

½ tsp salt

12oz chips (try combining chocolate, butterscotch, peanut butter..)

Directions:

Sift the dry ingredients and set aside.

Combine and mix the eggs and extracts, set aside.

Cream the butter just until light in color.

With the mixer on low, add the combined sugars.

Mix on medium about 1 minute; scrape the mixture down from the sides of the mixing bowl.

Repeat.

With the mixer on medium, slowly add the egg mix. Scrape the bowl.

Add the dry ingredients in 3 additions, scraping the bowl before each.

Add the chips shortly after the third addition (before the dough is fully combined)

At this point finish mixing the dough by hand to keep it from being over mixed.

Bake @ 350º for 1oz cookie

Bake @ 375º for ¼oz cookie

Yields about 24 - 1oz cookies

Scone Recipe

Ingredients:

3¼c flour (sub Bob’s Red Mill GF Flour)

¼c brown sugar

¼tsp salt

1¼c golden raisins, prunes, and dried apricots

12oz butter – cubed, chilled

3 eggs beaten – room temperature

1tsp Bitter Ex “No Filter” Coffee Bitters

1tsp vanilla extract

3oz + 1oz buttermilk

1 egg beaten (for wash)

1oz coarse sugar

Directions:

Combine and mix 3 eggs, bitters, extract, 3oz buttermilk (reserve some buttermilk and set aside)

Combine and mix flour, brown sugar, & salt, and then stir in the dry fruit.

Mix in butter until pea-sized & dough has a ‘mealy’ consistency. Make a well in the center of the dry mixture.

Add into the well the egg mixture (using a wooden spoon or gloved hands)

Stir the mixture just until the dough begins to come together (if the dough seems too dry add some of the remaining buttermilk a little at a time).

Shape in to a 1¼-inch thick disc.

Wrap in plastic wrap. Chill (best over night).

Cut chilled dough into equal size wedges or triangles.

Place onto a baking sheet near each other (they like to be friendly)

Brush the tops with egg wash *this makes ‘em shine.

Sprinkle lightly with coarse sugar

Bake @ 425º about 15 minutes just until they are set and begin to color.

Bored? Try combining chopped nuts, white, chocolate or cinnamon chips with other complimentary dried fruit, there are so many.

Or for savories… Cut the sugar by half: add fresh herbs, grated cheese and ground spices. Sprinkle lightly with course sea salt.

Yields about 16 scones

Bitter Ex Oat Bars

Preheat oven to 400

Combine on a cookie sheet & toast for 10 min:

2 cups old fashioned oats

2 cups almonds 

2 Tbl spoons flaxseed (milled)

3 Tbl spoons cinnamon 

**********

1 cup dates chopped

½ teaspoon sea salt (I use Himalayan pink)

1 cup honey

¼ tsp (about 6 shakes) Bitter Ex “No Filter” Coffee Bitters

¼ tsp (about 6 shakes) Bitter Ex “Float Yer Boat” Root Beer Bitters

1 cup almond butter

¼ cup pepitas

Add toasted ingredients, dates and salt to the food processor, pulse 3-4 times

Add honey/bitters blend. Pulse 3-4 times

Add the nut butter. knead in by hand.

Lastly, add pepitas knead in by hand (to keep whole)

(Working the mixture by hand leaves some crunch to the end product.)

Line a ¼ sheet pan (9½”x13”) with parchment. Hand press evenly. Cover with parchment and chill in the freezer to set (about 20 min.)

Cut, store with parchment between layers.

Refrigerated, in air tight container.

*if using prepared nut butter reserve some honey to adjust for sweetness & consistency.

Banana Bread

Ingredients: 

1¾cup all purpose flour

1½tsp baking powder

½tsp baking soda

½tsp ground cinnamon

½tsp salt

1cup mashed bananas (3 medium ripe or overripe bananas)

¾cup brown sugar

2 eggs at room temperature

½cup unsalted butter melted and slightly cooled

1tsp vanilla extract

1tsp Bitter Ex “Float Yer Boat” Root Beer Bitters

1tsp Bitter Ex “No Filter” Coffee Bitters

1cup chocolate chips divided

1Tbsp turbinado sugar for sprinkling on bread

Directions:

Preheat over to 350 degrees F. Grease a 9x5-inch loaf pan and set aside

Whisk together the flour, baking powder, baking soda, cinnamon, and salt and set aside.

In a large bowl, combine mashed bananas with the brown sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter, bitters, and extract and mix until combined.

Carefully add the dry mix to the large bowl and mix until combined, don’t over mix. Gently fold in ¾ of the chocolate chips.

Pour batter into prepared loaf pan and sprinkle turbinado sugar over the top. Top with remaining chocolate chips. Bake at 350º until golden brown and a toothpick comes out clean, about 45-55 minutes.

Allow to cool about 10 minutes in the pan, un-pan, and place on cooling rack to cool completely. 

Root Beer Bitters Recipes:

Flannel Grotto

1oz Floral Gin

1oz Bonal Apertif

1oz Cherry Heering

0.5oz Club Soda

4-5 Dashes Bitter Ex “Float Yer Boat” Root Beer Bitters 

2-3 Dashes Bitter Ex “Broken-Hearted” Aromatic Bitters

Build and stir with ice in rocks glass, serve on the rocks

Garnish with a cherry

Manhattan

The quintessential classic brown liquor cocktail, the Manhattan, born in the late 1800s in the New York borough of the same name, features the earthy, caramel, or rustic flavors of whiskey sweetened gently with fortified wine (vermouth), and enhanced with the subtle touch of bitters. We like to be less subtle, blending two of our favorite flavors and having some fun with this cocktail when most mixologists are purists. It was nearly a tie in our taste tests, but Root Beer just edged out Citrus as a pairing with the must-have Aromatic. This drink is one that begs to be played around with, whether it’s the whiskey choice, the vermouth option, or the various possibilities of Bitter Ex Bitters, you are sure to have a variety of winners right in your glass.

2oz Bourbon or Rye Whiskey

1oz Sweet Vermouth

5-6 dashes Bitter Ex "Broken-Hearted" Aromatic Bitters

2-3 dashes Bitter Ex "Float Yer Boat" Root Beer Bitters

Stir, strain into coupe or ice filled rocks glass

Garnish with cherry

Bitters End Tequila Cocktail

Finding a tequila drink that isn't a margarita is one thing, and then finding one that is bitters-heavy is another, but finding one that is delicious? Rare. The Bitters End Tequila Cocktail covers it all, and uses both the root beer and coffee flavors to blend a new richness to an already deep drink.

2oz Gold Tequila

1oz Amaro (any Italian liqueur will do - we like Averna)

0.5oz Simple Syrup

2-3 dashes Bitter Ex "Float Yer Boat" Root Beer Bitters

2-3 dashes Bitter Ex "No Filter" Coffee Bitters

Shake, strain over fresh ice in rocks glass

Garnish with orange peel

The Sawyer

This is a pretty easy drink to make, and it is quite bitters heavy. Finding a drink that uses bitters well that doesn’t use a brown alcohol is rare, and The Sawyer has levels of complexity that make every sip enjoyable.

Ingredients:

2oz dry gin

0.5oz fresh squeezed lime juice

0.5oz simple syrup (1:1, sugar:water)

14 dashes “Broken-Hearted” Aromatic Bitters

7 dashes “Float Yer Boat” Root Beer Bitters

7 dashes “I Will Survive” Citrus Bitters

Shake, strain into a chilled rocks glass

Garnish lime

Banana Bread

Ingredients: 

1¾cup all purpose flour

1½tsp baking powder

½tsp baking soda

½tsp ground cinnamon

½tsp salt

1cup mashed bananas (3 medium ripe or overripe bananas)

¾cup brown sugar

2 eggs at room temperature

½cup unsalted butter melted and slightly cooled

1tsp vanilla extract

1tsp Bitter Ex “Float Yer Boat” Root Beer Bitters

1tsp Bitter Ex “No Filter” Coffee Bitters

1cup chocolate chips divided

1Tbsp turbinado sugar for sprinkling on bread

Directions:

Preheat over to 350 degrees F. Grease a 9x5-inch loaf pan and set aside

Whisk together the flour, baking powder, baking soda, cinnamon, and salt and set aside.

In a large bowl, combine mashed bananas with the brown sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter, bitters, and extract and mix until combined.

Carefully add the dry mix to the large bowl and mix until combined, don’t over mix. Gently fold in ¾ of the chocolate chips.

Pour batter into prepared loaf pan and sprinkle turbinado sugar over the top. Top with remaining chocolate chips. Bake at 350º until golden brown and a toothpick comes out clean, about 45-55 minutes.

Allow to cool about 10 minutes in the pan, un-pan, and place on cooling rack to cool completely. 

Bitter Ex Oat Bars

Preheat oven to 400

Combine on a cookie sheet & toast for 10 min:

2 cups old fashioned oats

2 cups almonds 

2 Tbl spoons flaxseed (milled)

3 Tbl spoons cinnamon 

**********

1 cup dates chopped

½ teaspoon sea salt (I use Himalayan pink)

1 cup honey

¼ tsp (about 6 shakes) Bitter Ex “No Filter” Coffee Bitters

¼ tsp (about 6 shakes) Bitter Ex “Float Yer Boat” Root Beer Bitters

1 cup almond butter

¼ cup pepitas

Add toasted ingredients, dates and salt to the food processor, pulse 3-4 times

Add honey/bitters blend. Pulse 3-4 times

Add the nut butter. knead in by hand.

Lastly, add pepitas knead in by hand (to keep whole)

(Working the mixture by hand leaves some crunch to the end product.)

Line a ¼ sheet pan (9½”x13”) with parchment. Hand press evenly. Cover with parchment and chill in the freezer to set (about 20 min.)

Cut, store with parchment between layers.

Refrigerated, in air tight container.

*if using prepared nut butter reserve some honey to adjust for sweetness & consistency.

Sour Cherry Bitters Recipes:

Edward Albee

Is it because he wrote the play A Delicate Balance? Is it because this drink is a riff on the Beachcomber and Albee wrote Sea Scape? I'm not sure because I was drunk when I named it and can't recall why. But he deserves a drink named after him, and you deserve a rich and refreshing cocktail tonight.

1.5oz Aged Dark Rum

0.5oz Maraschino Cherry Liqueur 

0.25oz Suze Liqueur 

0.25oz Triple Sec

0.5oz Lime Juice

0.25oz Simple Syrup

6-7 Dashes Bitter Ex “You Lil’ Tart” Sour Cherry Bitters

3-4 dashes Bitter Ex “I Will Survive” Citrus Bitters 

Shake/strain in rocks glass over fresh ice, serve on the rocks

Garnish with a lime and cherry

Pisco Sour

The pisco sour is the national cocktail of Peru, using the national liquor of Peru, pisco, a distillation of fermented grape juice into a high-proof spirit. Use fresh lime juice and an egg white, if you aren’t afraid, to make this cocktail exciting, and add a few dashes of Aromatic and/or Sour Cherry bitters to make it delectable.

Ingredients:

2oz pisco

1oz fresh squeezed lime juice

0.5oz simple syrup (1:1, sugar:water)

1oz egg white (or aquafaba for a vegan drink)

3-4 dashes “Broken-Hearted” Aromatic Bitters

6-7 dashes “You Lil’ Tart” Sour Cherry Bitters

Dry shake, add ice, shake again, and strain into a cocktail glass

Garnish with lime and a cherry

Hot Pepper Bitters Recipes

Backwards and In High Heels

This one I remember naming! It's a favorite quote about Ginger Rogers: "She did everything that Fred Astaire did, but she did it backwards and in high heels". Ginger, you deserve this ginger liqueur cocktail named after you. (We like Koval or Canton's liqueur)

0.75oz Overproof Rum

0.75oz Cachaça

1oz Ginger Liqueur

0.5oz Dolin Sweet Vermouth 

0.25oz Lemon Juice

0.25oz Lime Juice

0.25oz Demerera Simple Syrup 

0.25oz Orange Juice

5-6 Dashes “Hot & Bothered” Hot Pepper Bitters

3-4 Dashes “Broken-Hearted” Aromatic Bitters 

Shake/strain in rocks glass over fresh ice, serve on the rocks

Garnish with lemon swath and cherry

Bloody Maria

In this south-of-the-border spin on the brunch-favorite Bloody Mary, boring vodka is replaced by earthy tequila. The Bloody Maria gains extra kick from a dose of horseradish and a few dashes of spicy celery bitters. Brunch becomes a fiesta with this tequila-spiked Bloody Mary.

Ingredients:

2oz Tequila (blanco/silver)

4oz Tomato juice

0.5oz Lemon Juice

4 dashes Worcestershire sauce

2 dashes Louisiana Hot Sauce

2 dashes Cholula Hot Sauce

1 tsp Prepared horseradish, to taste

1 pinch Celery salt

1 pinch Ground black pepper

4-5 dashes Bitter Ex "New Phone, Who Dis?" Celery Bitters

4-5 dashes Bitter Ex “Hot & Bothered” Hot Pepper Bitters

Add all the ingredients to a shaker and fill with ice. Shake briefly and strain into a pint glass filled with fresh ice. Garnish with a lime wedge, a lemon wedge, a pickle, and whatever else you can imagine. Be creative!

Spicy Margarita

This is a take on a classic, and you don’t have to do much to make it have a wild kick…make your favorite margarita and load it with Bitter Ex Hot Pepper Bitters! You’ll thank us!!

2oz white tequila

1oz fresh squeezed lime juice

0.5oz simple syrup

0.5oz triple sec

6-7 dashes (or to taste - careful, its damn hot) Bitter Ex “Hot & Bothered” Hot Pepper Bitters

Shake, strain into ice-filled, salt-rim rocks glass

Garnish with lime wedge

Charred Cedar & Cloves Bitters Recipes

The Oaxacan Tavern

2oz Blanco Tequila

0.5oz Averna Amaro

0.25oz Orange Juice

0.25oz Lime Juice

0.25oz Simple Syrup

6-7 Dashes “Old Flame” Charred Cedar & Cloves Bitters

2-3 Dashes “I Will Survive” Citrus Bitters

Shake/strain in rocks glass over fresh ice, serve on the rocks

Garnish with a lime wheel 

Maui Mule

The Moscow Mule has cousins, and this one is tropical and lovely. Counter the sweetness with some Bitter Ex aromatic bitters to allow a delicious balance of tart, sweet, spicy, and bitter.

1.5oz citrus vodka 

0.5oz lime juice

0.25oz simple syrup

1oz pineapple juice

Shake over ice and strain into Collins glass of fresh ice

Top with:

2oz ginger beer

5-6 dashes Bitter Ex “Old Flame” Charred Cedar & Cloves Bitters

Tobacco Bitters Recipes

Tobacco Old Fashioned

3oz Whiskey

0.25oz Rich Demerara Syrup*

8-9 Dashes “Can’t Quit You” Tobacco Bitters

4-5 Dashes “I Will Survive” Citrus Bitters

Stir/strain into rocks glass over fresh ice, serve on the rocks

Garnish with an orange twist

*Rich Demerara Syrup

2 parts demerara (or turbinado) sugar

1 part water

Boil until sugar crystals are fully dissolved

Let cool; bottle; keeps refrigerated for 2 weeks

Penicillin 

2oz Blended Scotch

0.75oz Lemon Juice

0.5oz Bitter Ex Ginger Syrup (coming Winter 2025!)

0.25oz honey 

8-10 dashes Bitter Ex Tobacco Bitters

0.25oz Islay Scotch (Laphroaig or Ardberg)

Shake/Strain everything but Islay Scotch over fresh ice in an Old Fashioned glass, top with Islay Scotch, and garnish with candied ginger

Bitters Food Recipes

Chocolate Chip Cookies

Ingredients: 

9oz butter – room temperature

5oz sugar

5oz brown sugar

2 eggs room temperature – beaten

¼oz Bitter Ex “No Filter” Coffee Bitters

¼oz Bitter Ex “Broken-Hearted” Aromatic Bitters

½oz vanilla extract

13oz flour (or sub Bob’s Red Mill Gluten Free flour)

½ tsp baking soda

½ tsp salt

12oz chips (try combining chocolate, butterscotch, peanut butter..)

Directions:

Sift the dry ingredients and set aside.

Combine and mix the eggs and extracts, set aside.

Cream the butter just until light in color.

With the mixer on low, add the combined sugars.

Mix on medium about 1 minute; scrape the mixture down from the sides of the mixing bowl.

Repeat.

With the mixer on medium, slowly add the egg mix. Scrape the bowl.

Add the dry ingredients in 3 additions, scraping the bowl before each.

Add the chips shortly after the third addition (before the dough is fully combined)

At this point finish mixing the dough by hand to keep it from being over mixed.

Bake @ 350º for 1oz cookie

Bake @ 375º for ¼oz cookie

Yields about 24 - 1oz cookies

 Banana Bread

Ingredients: 

1¾cup all purpose flour

1½tsp baking powder

½tsp baking soda

½tsp ground cinnamon

½tsp salt

1cup mashed bananas (3 medium ripe or overripe bananas)

¾cup brown sugar

2 eggs at room temperature

½cup unsalted butter melted and slightly cooled

1tsp vanilla extract

1tsp Bitter Ex “Float Yer Boat” Root Beer Bitters

1tsp Bitter Ex “No Filter” Coffee Bitters

1cup chocolate chips divided

1Tbsp turbinado sugar for sprinkling on bread

Directions:

Preheat over to 350 degrees F. Grease a 9x5-inch loaf pan and set aside

Whisk together the flour, baking powder, baking soda, cinnamon, and salt and set aside.

In a large bowl, combine mashed bananas with the brown sugar and mix until smooth. Stir in the eggs until well combined. Pour in the melted butter, bitters, and extract and mix until combined.

Carefully add the dry mix to the large bowl and mix until combined, don’t over mix. Gently fold in ¾ of the chocolate chips.

Pour batter into prepared loaf pan and sprinkle turbinado sugar over the top. Top with remaining chocolate chips. Bake at 350º until golden brown and a toothpick comes out clean, about 45-55 minutes.

Allow to cool about 10 minutes in the pan, un-pan, and place on cooling rack to cool completely. 

Scone Recipe

Ingredients:

3¼c flour (sub Bob’s Red Mill GF Flour)

¼c brown sugar

¼tsp salt

1¼c golden raisins, prunes, and dried apricots

12oz butter – cubed, chilled

3 eggs beaten – room temperature

1tsp Bitter Ex “No Filter” Coffee Bitters

1tsp vanilla extract

3oz + 1oz buttermilk

1 egg beaten (for wash)

1oz coarse sugar

Directions:

Combine and mix 3 eggs, bitters, extract, 3oz buttermilk (reserve some buttermilk and set aside)

Combine and mix flour, brown sugar, & salt, and then stir in the dry fruit.

Mix in butter until pea-sized & dough has a ‘mealy’ consistency. Make a well in the center of the dry mixture.

Add into the well the egg mixture (using a wooden spoon or gloved hands)

Stir the mixture just until the dough begins to come together (if the dough seems too dry add some of the remaining buttermilk a little at a time).

Shape in to a 1¼-inch thick disc.

Wrap in plastic wrap. Chill (best over night).

Cut chilled dough into equal size wedges or triangles.

Place onto a baking sheet near each other (they like to be friendly)

Brush the tops with egg wash *this makes ‘em shine.

Sprinkle lightly with coarse sugar

Bake @ 425º about 15 minutes just until they are set and begin to color.

Bored? Try combining chopped nuts, white, chocolate or cinnamon chips with other complimentary dried fruit, there are so many.

Or for savories… Cut the sugar by half: add fresh herbs, grated cheese and ground spices. Sprinkle lightly with course sea salt.

Yields about 16 scones

Bitter Ex Oat Bars

Preheat oven to 400

Combine on a cookie sheet & toast for 10 min:

2 cups old fashioned oats

2 cups almonds 

2 Tbl spoons flaxseed (milled)

3 Tbl spoons cinnamon 

**********

1 cup dates chopped

½ teaspoon sea salt (I use Himalayan pink)

1 cup honey

¼ tsp (about 6 shakes) Bitter Ex “No Filter” Coffee Bitters

¼ tsp (about 6 shakes) Bitter Ex “Float Yer Boat” Root Beer Bitters

1 cup almond butter

¼ cup pepitas

Add toasted ingredients, dates and salt to the food processor, pulse 3-4 times

Add honey/bitters blend. Pulse 3-4 times

Add the nut butter. knead in by hand.

Lastly, add pepitas knead in by hand (to keep whole)

(Working the mixture by hand leaves some crunch to the end product.)

Line a ¼ sheet pan (9½”x13”) with parchment. Hand press evenly. Cover with parchment and chill in the freezer to set (about 20 min.)

Cut, store with parchment between layers.

Refrigerated, in air tight container.

*if using prepared nut butter reserve some honey to adjust for sweetness & consistency.

Cinnamon SYRUP RECIPES:

 Whiskey Business

1oz Rye

1oz Ancho Reyes

0.5oz lemon juice

0.5oz Bitter Ex Cinnamon Syrup 

3 dashes Bitter Ex Aromatic bitters

3 dashes Bitter Ex Hot Pepper bitters

Boukman Daiquiri (Death & Co)

1.5oz white rum 

0.5oz Cognac 

0.75oz fresh lime juice 

0.75oz Bitter Ex Cinnamon Syrup 

Shake/strain into coupe; garnish lime wedge

Gilda Cocktail (Death & Co)

2oz blanco tequila  

0.5oz pineapple juice 

0.5oz lime juice 

0.5oz Bitter Ex Cinnamon Syrup 

Shake/strain into coupe; garnish lime wheel

Cinnamon Rosemary Old Fashioned

3oz Rye Whiskey

0.5oz Bitter Ex Rosemary Syrup 

0.25oz Bitter Ex Cinnamon Syrup 

6-8 dashes Bitter Ex Aromatic Bitters

3-4 dashes Bitter Ex Citrus Bitters

Witchy Witchy

1.5 Rye Whiskey

0.75 Pedro Ximenez Sherry 

0.75 Lemon Juice 

0.75 Bitter Ex Cinnamon Syrup 

0.75 Egg White 

Shake/Strain over fresh ice in Old Fashioned glass; garnish grated nutmeg

Mint Syrup RECIPES:

Mint Whiskey Sour

3oz Bourbon Whiskey

1oz Lemon Juice

1oz Bitter Ex Mint Syrup

Shake/Strain into coupe; garnish lemon/cherry/mint sprig

Mojito

2oz White Rum

1oz lime juice

0.75oz Bitter Ex Mint Syrup

Shake/Strain over fresh ice in an Old Fashioned glass, garnish with lime/mint sprig

Mint Gimlet

2oz Gin

1oz lime juice

0.75oz Bitter Ex Mint Syrup

Shake/Strain over fresh ice in an Old Fashioned glass, garnish with lime/mint sprig

Mint Julep

3oz Bourbon Whiskey

0.75oz Bitter Ex Mint Syrup

Fill julep cup or Old Fashioned glass with crushed ice, bourbon, and syrup; garnish with mint leaves 

Mint Lemonade

1oz Bitter Ex Mint Syrup

2oz Lemon juice

4oz filtered water

Shake/strain into Collins glass and fill with fresh ice; garnish lemon wedge/mint sprig

ROSEMARY SYRUP RECIPES:

Rosemary Daiquiri 

2oz Rum

1oz Lime Juice

0.75oz Bitter Ex Rosemary Syrup

Shake/Strain into coupe, garnish with lime/rosemary sprig (add 2-3oz club soda over ice for a Rosemary Gin Fizz Cocktail)

Rosemary Gimlet

2oz Gin

1oz Lime Juice

0.75oz Bitter Ex Rosemary Syrup

Shake/Strain into coupe, garnish with lime/rosemary sprig

Green Bee

2oz London Dry Gin

1oz Lemon Juice

0.75oz Bitter Ex Rosemary Syrup

0.25oz Honey

Shake/Strain over fresh ice in an Old Fashioned glass, garnish with lemon

Rosemary Greyhound

2oz Vodka

4oz Grapefruit Juice

1oz Bitter Ex Rosemary Syrup

Build in Old Fashioned glass, stir, garnish with grapefruit wedge and rosemary sprig

Green Rush

2oz Bourbon

1oz Lemon Juice

0.75oz Bitter Ex Rosemary Syrup

0.25oz Honey

3 dashes Bitter Ex Aromatic Bitters

Shake/Strain over fresh ice in an Old Fashioned glass, garnish with lemon/rosemary sprig

Rosemary Margarita

2oz Tequila

1oz Lime Juice

0.5oz Triple Sec

0.5oz Bitter Ex Rosemary Syrup

0.25oz Agave

Shake/Strain over fresh ice in a rim-salted Old Fashioned glass, garnish with lime/rosemary

Rosemary Paloma

2oz Tequila

1oz Grapefruit Juice

0.5oz Lime Juice

0.5oz Bitter Ex Rosemary Syrup

Build in Collins glass over ice, stir, top with 2-3oz club soda, garnish with grapefruit wedge/rosemary sprig

Thanks Gimlet

1.5oz Koval Cranberry Gin Liqueur 

(alternatively: 1oz dry gin + 0.5oz unsweetened cranberry juice)

1oz Lime Juice

0.5oz Laphroig scotch

0.5oz Bitter Ex Rosemary Syrup

8 dashes Bitter Ex Cedar/Clove Bitters

Shake/Strain into coupe, garnish with lime/rosemary sprig

Rosemary 75

2oz Gin

1oz Lemon

0.75oz Bitter Ex Rosemary Syrup

Shake/strain into large champagne flute or wine glass, top with 3-4oz sparkling wine, garnish with lemon wedge/rosemary sprig 

Bedhead

2oz dark rum

1 oz coffee liqueur

1 oz lime juice

0.75oz Bitter Ex Rosemary Syrup

Anger is a Gift

2oz Letherbee

0.75oz Lemon

0.50oz Nectarine Liqueur 

0.5oz Bitter Ex Rosemary Syrup