bitters

Vieux Carre

Walter Bergeron, Swan Bar (Carousel Bar) at Hotel Monteleone, c. Late 1930s

  • 1 oz. Sazerac Rye
  • 1 oz. Cognac
  • 1 oz. Carpano Antica Sweet Vermouth
  • 1 barspoon Bénédictine
  • 2 dash Angostura bitters
  • 2 dash Peychaud’s bitters

Stir and pour into a old-fashion / rocks glass over a large ice cube. Garnish: lemon twist.

This “Old Square” cocktail  was “…created as a tribute to the different ethnic groups of the city: The Benedictine and cognac to the French influence, the Sazerac rye as a tribute to the American influence, the sweet vermouth to the Italian, and the bitters as a tribute to the Caribbean…” according to official word from Hotel Monteleone.

Juliet and Romeo

Violet Hour, Wicker Park, Chicago, IL

  • 2 oz Beefeater Gin
  • 3/4 oz Lime Juice
  • 3/4 oz Simple Syrup
  • 3 drops Rose Water
  • 3 drops Angostura Bitters
  • 3 slices Cucumber
  • 3 sprigs Mint
  • Tiny pinch of salt

Muddle cucumber, mint and pinch of salt. Add rest of ingredients. Let sit for 30 seconds (time allowing). Shake. Strain. Garnish with 1 floating mint leaf and 1 drop rose water on top of leaf, and 3 more drops of angostura on the surface of the drink.

Found at the Bradstreet Crafthouse in Minneapolis, the Patterson House in Nashville and the Rickhouse in San Francisco, this Violet Hour signature drink deserves to be in your house. An interesting article on the Toby Maloney and his influence on the cocktail culture across the country can be found on citypages.com.

Photo courtesy of Jen Chan. Read and see more pictures of the Violet Hour on her site, foodpr0n.com.

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Portrait of a Bartender

Jerry Slater, One Flew South, Atlanta, GA, 2008

  • 2 oz. Jameson or Finian’s Irish Whiskey*
  • 1 to 1 1/2 oz. St. Germain
  • 1 dash Regan’s Orange Bitters
  • Orange Peel

Stir over ice and pour into a chilled coupe. Add orange peel for garnish.

Similar to the St. Jameson at the Blind Duck in Spokane, Washington. That recipe calls for equal parts 1:1 Jameson and St. Germain. This review at Our Libateous Nature suggests that the St. Germain should be dialed back a touch so that it isn’t too sweet. Read more about this cocktail on AJC.

Photograph courtesy of H. Harper Station.

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God's Little Acre

God’s Little Acre

H. Harper Station (closed as of April 1st, 2016), Reynoldstown, Atlanta, GA

  • 2 oz Booker’s Bourbon
  • 1/2 oz Fernet Branca
  • 3/4 oz Sorghum Mix
  • 2 dashes Fee’s Whiskey Barrel-aged Bitters
  • Flamed Orange Peel

Stir over ice then pour into a chilled cocktail glass. Express the flamed orange peel.

Sorghum Mix:

Mix equal parts sorghum syrup with distilled water over medium heat and stir until mixed in thoroughly. Refrigerate after use.

A reference to the southern novel by Erskine Caldwell’s book, this cocktail is also known as The Bitter Southerner #1. Read more and see photos of Jerry Slater making this cocktail on the Bitter Southerner.

Photo courtesy of My Libatious Nature.

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Zombie Apocalypse

H. Harper Station (closed as of April 1st, 2016), Reynoldstown, Atlanta, GA

  • 1/2 oz Denizen White Rum
  • 1/2 oz Flor de Caña 7-year Rum
  • 1/2 oz Lemon Hart 151
  • 1/2 oz Joven Mezcal
  • 1/2 oz 1840 Pierre Ferrand Cognac
  • 1/2 oz Marie Brizzard Apry
  • 1/2 oz Velvet Falernum
  • 1/2 oz Orgeat
  • 1 oz Lime Juice
  • 2 dashes Angostura bitters
  • 1/2 oz Fresh Grenadine

Shake with ice and strain into a Collins glass filled with ice. Float grenadine and let it float down, like blood.

Photo courtesy of Grub Street.

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Holler at Ya Boy

H. Harper Station (closed as of April 1st, 2016), Reynoldstown, Atlanta, GA

  • 2 oz Cathead Pecan Vodka
  • 1/2 oz Sassafras Syrup
  • 1/2 oz Cocchi Americano
  • 2 dashes Fee Brothers Black Walnut Bitters

Sassafras Syrup:

  • 1 part Pappy’s Sassafras Concentrate Tea
  • 1 part Simple Syrup
  • 1 part Distilled Water

Shake and strain into a cocktail coupe. No garnish.

See pictures of Jerry Slater of H. Harper Station concoct a Holler at Ya Boy cocktail on Sweet Peach.

Photo courtesy of Pamela Berger at Sweet Peach.

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