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Coffee Bitters Recipes

Bold, roasty, and unapologetically complex—Bitter Ex’s “No Filter” Coffee Bitters bring depth and edge to cocktails and baked goods alike. Whether you’re mixing up a moody mule or leveling up your banana bread, these bitters deliver buzz without the brew.

 

1. 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 

 

2. 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

 

3. 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

 

4. 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

 

5. 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:

  1. Sift the dry ingredients and set aside.
  2. Combine and mix the eggs and extracts, set aside.
  3. Cream the butter just until light in color.
  4. With the mixer on low, add the combined sugars.
  5. Mix on medium about 1 minute; scrape the mixture down from the sides of the mixing bowl.
  6. Repeat.
  7. With the mixer on medium, slowly add the egg mix. Scrape the bowl.
  8. Add the dry ingredients in 3 additions, scraping the bowl before each.
  9. Add the chips shortly after the third addition (before the dough is fully combined)
  10. At this point finish mixing the dough by hand to keep it from being over mixed.
  11. Bake @ 350º for 1oz cookie
  12. Bake @ 375º for ¼oz cookie
  13. Yields about 24 - 1oz cookies

 

6. 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:

  1. Combine and mix 3 eggs, bitters, extract, 3oz buttermilk (reserve some buttermilk and set aside)
  2. Combine and mix flour, brown sugar, & salt, and then stir in the dry fruit.
  3. Mix in butter until pea-sized & dough has a ‘mealy’ consistency. Make a well in the center of the dry mixture.
  4. Add into the well the egg mixture (using a wooden spoon or gloved hands)
  5. 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).
  6. Shape in to a 1¼-inch thick disc.
  7. Wrap in plastic wrap. Chill (best over night).
  8. Cut chilled dough into equal size wedges or triangles.
  9. Place onto a baking sheet near each other (they like to be friendly)
  10. Brush the tops with egg wash *this makes ‘em shine.
  11. Sprinkle lightly with coarse sugar
  12. Bake @ 425º about 15 minutes just until they are set and begin to color.
  13. 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

 

7. Bitter Ex Oat Bars

  1. Preheat oven to 400
  2. Combine on a cookie sheet & toast for 10 min:
  3. 2 cups old fashioned oats
  4. 2 cups almonds 
  5. 2 Tbl spoons flaxseed (milled)
  6. 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.

 

8. 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:

  1. Preheat over to 350 degrees F. Grease a 9x5-inch loaf pan and set aside
  2. Whisk together the flour, baking powder, baking soda, cinnamon, and salt and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Allow to cool about 10 minutes in the pan, un-pan, and place on cooling rack to cool completely.

 

Discover more recipes with bitters here.