since July 2011


Sponsored: 20th Century Cocktail 17 Mar 2015
10:05 am

...where’s the Lillet?

I don’t doubt that this is a delicious drink, but the original 20th Century recipe has Lillet.

Queen's Park Swizzle Cocktail 4 Feb 2015
5:36 am

You forgot the iconic part - the float of angostura bitters!

Without it you’re also missing what makes it look so great - the layer of red on top.

How to Not [email protected]%& Up a Daiquiri 21 Jul 2012
4:37 pm

Great video, although personally I swear to a Cuban blanco rum in daiquiris.

How to Not [email protected]%& Up a Daiquiri 21 Jul 2012
4:57 pm

That just makes it more exciting! Embrace your inner pirate. *hides*

Hakam Cocktail 9 Nov 2011
6:46 am

Did you have a bottle of vermouth to empty? The last few cocktails have all been vermouth cocktails.. or maybe yo’re trying to make a point? :p

I have a request actually - the Sawyer cocktail:

Looks interesting, but I am left wondering how to do the measurements consistently, especially considering bitters bottles might dose differently. Is there any consistency to how much a ‘dash’ is so we can convert those dashes to onces (or fractions of onces)?

Hakam Cocktail 20 Nov 2011
1:53 pm

Sweet vermouth and orange bitters? That’s a Martinez right there.

Aromatic Collins Cocktail 1 Nov 2011
10:37 am

I’ve actually been fantasizing about this cocktail for a couple of days now. I mean literally daydreaming. I called it an Angostura Fizz though.. and my head-creation used lime instead of lemon, because.. well, I prefer lime.

And NOW I understand why you have Angostura bitters in speed pouring bottles at Canon. >:D

Aromatic Collins Cocktail 9 Nov 2011
6:51 am

Since they are label-less I’ll assume the botttles were refilled on-site from either 12oz dasher bottles, or some sort of bulk packaging available to bars.

Grapefruit Negroni Cocktail 26 Dec 2011
5:34 pm

But, then again, Count Negroni’s bartender didn’t call this new drink a ‘gin Americano’.

I am a firm believer in variations of drinks getting new names, rather than calling them x cocktail, y cocktail. It’s honestly just confusing, and it’s why some places you’ll still get a Kangaroo when you order a Martini. :p

How to Make a Green Blazer 26 Oct 2011
12:09 pm

..really? blue curacao? I didn’t expect that from you. :p

Fourth Regiment Cocktail 30 Aug 2011
7:11 am

I’m surprised to see you make such a ‘wet’ drink - I’d expect you to alter the old recipe to one where the spirit dominates.

Thanks to TBT’s traveller’s kit, I have all three bitters in my possession. Perhaps I should make one of these..

Fourth Regiment Cocktail 30 Aug 2011
7:22 am

By the way, you totally forgot the lemon twist listed in the ingredients! ^_^

Fourth Regiment Cocktail 30 Aug 2011
11:52 am

I suppose - I apologize if I seemed confrontational.

I just butchered this recipe a bit, as I a) don’t have rye and b) don’t like sweet nor dry vermouth. Since there are soo many (legitimate) variations of the Manhattan (dry, sweet, rum, scotch, bourbon, brandy) I figured.. how bad can mine be?

1 oz bourbon (I borrowed Jim Beam black from my dad as I do not have any bourbon either)
1 oz Lillet Blanc
One dash of each of the bitters - again, thanks to the TBT kit I actually for once have all the same bitters you do!

Despite its relative strength compared to most of the cocktails I make, I really like this little invention. The strength of the alcohol comes through as more of a warmth than a burn. (or that might just be me maturing as a drinker..)

Black Hawk Cocktail 23 Aug 2011
3:43 am

I love the name. The name is bad-ass, the Black Hawk cocktail, ha. We need more drinks with good names. You know, cool without being cheesy. Like the Corpse Reviver and the Monkey Gland. Awesome names.

I look forward to trying this one whenever I can get my hands on sloe gin! (unless I decide to make my own.. it wouldn’t be sloe gin though, those berries don’t grow here. I guess blueberry gin. ugh.)

Black Hawk Cocktail 27 Aug 2011
5:43 am

I agree - TBT should either make or commission a third party to make a fanciful wooden case for the travel-size bitters bottles. That would be stylish as hell. Could then be refilled using the current paper box version.

Black Hawk Cocktail 27 Aug 2011
12:11 pm

blair, I’m surprised you found a bar that would know what a Ramos was yet not stock orange flower water!

Between the Sheets Cocktail 16 Aug 2011
10:29 am

It’s not a boozy drink? Dude, it’s 40% with a bar spoon of lemon juice! And, alright, the sugar of the Cointreau.

I doubt I’ll be making this any time soon, too strong for my blood. Still appreciate the video!

Apricot Cocktail 9 Aug 2011
1:29 pm

What a Bitter Truth commercial.

Not that I mind, I like TBT. ^_^

Apricot Cocktail 14 Aug 2011
4:04 pm

I have the same kit! I feel like a child with a chemistry set with those little bottles.

I’ve tried them all, but I am still scared of the celery bitters. They smell like spiced vegetables, I just can’t see them going in anything but a bloody mary. :c

Tales of the Cocktail 2011 - Episode 2 4 Aug 2011
7:39 am

Did you try their ‘world’s freshest Ramos Gin Fizz’?

Old Pal Cocktail 11 Aug 2011
5:42 am

You’ve kept Campari for two years? Dude, I’m pretty sure as a sugary 25% liqueur it goes bad. Or at least the flavor changes.

Maybe I’ll be able to like my bottle in two years, too.. Right now I absolutely cannot stand it.

I recently read a blind test review of bitter liqueurs where Amaro and Fernet Branca came out on top, and Campari was rated as ‘commercial’ and ‘clearly made for a large audience’. If this nasty concoction is ‘commercial’, I’m not sure what I’d think of Fernet Branca..

Old Pal Cocktail 11 Aug 2011
10:11 am

I suppose it is (amaro) - the specific name of the winner of the blind test is ‘Averna Amaro Siciliano’ which tells me very little, but I suppose might be enlightening to the bittericologists of the world. ^_^

If it is similar to Jägermeister then I suppose I could like it. Jägermeister is dangerously easy to drink, and I love licorice and strong pepper licorice candy. (very popular in the Nordic countries)

I suppose Campari might grow on me eventually. I swore off espresso when I first had it, and now the only thing I bother ordering at coffee shops are double espressos.

Old Pal Cocktail 13 Aug 2011
3:59 am

Really? Well, I am only 22. Perhaps that explains it.

I’m of a mind to try Fernet Branca, though. Other sources also refer to it as Jägermeister without the sugar. Perhaps I’ll like it.

Old Pal Cocktail 14 Jan 2012
3:13 pm

Robert, you are vindicated. More than half a year after purchasing Campari, I have now nearly finished the bottle and I love it. I am presently enjoying the ‘Jasmine’ cocktail to your recipe (the proportions. I changed lemon for lime, as I *always* do). I also had a glass of Fernet Branca the other day, and I quite enjoyed that too, although I could have done without the menthol note. I couldn’t have anything else afterwards, my mouth tasted like after I brush my teeth. :p

How to Stir a Cocktail - Martini 27 Jul 2011
10:57 am

It also tastes nothing like vermouth. I detest vermouth but love Lillet.

If you hate the Martini, try it with Lillet instead of vermouth. :)

Bourbon Milk Punch 26 Jul 2011
9:24 am

Looks super-tasty, Robert. I want to try this now.

Bourbon Milk Punch 22 Aug 2011
10:11 pm

Oh oh! Let me guess at Robert’s preferred glass. The ‘tulip’ glass.

Daiquiri Cocktail 16 Aug 2011
7:29 am

In honor of National Rum Day (even though I’m not American), I made this with;

- 1 1/2 oz Ron Cubay 10 Anejo ten year old Cuban rum, very strong flavor
- juice of one lime (no, when I’m at home I refuse to measure it and thus throwing away some of the juice of the lime. :p)
- equal part of sweet to sour, in this case I used home-made honey syrup. (simple syrup.. with honey instead of sugar)
- The Bitter Truth aromatic bitters, one dash
- The Bitter Truth orange bitters.. at least four dashes. I just poured a little. dripdripdrip.

You can tell your daiquiri is a classic when it’s *brown* from the aged rum and the honey syrup instead of being fluorescent green from commercial sour mix. ^_^ It’s not a very strong drink, you can see my non-alcoholic ingredients are at least equal to the alcohol. Call me whatever you like, I don’t care. :p

I’m not looking to get drunk on a Tuesday so I’ll be making a Rum Old Fashioned later on, to continue celebrating National Rum Day. c:

Ocean Shore Cocktail 5 Jul 2011
9:16 am

The egg almost makes it look like strawberry milkshake!

Robert Hess, I’m sure you’ll consider this heresy, but since it’s summer and all.. What I’d LOVE to see are more gin-based long drinks. It’s okay if they’re vodka drinks I can substitute gin in. I recently acquired a bottle of G’Vine Floraison which is quite unique and I find that its floral taste doesn’t work all that well in traditional gin cocktails. I think it would be a superb vodka replacement, to add some fresh taste to summery vodka cocktails.

Monkey Gland Cocktail 1 Jul 2011
9:18 am

Robert, is there any particular reason you chill the glasses with ice and water instead of storing them in the freezer? Just convenience?