Spanish Bitters Recipes


PLEASE NOTE: All recipes are grouped by base spirit with note to beverage style included in notes

SUGARCANE SPIRITS

The beverages found in this collective are based on spirits produced from sugarcane, such as Rum, Rhum agricole, Cachaca...

...UNION FLIP...

Created in 2011 by Adam Elmegirab for the Licor 43 competition

1 Barspoon Caraway Seeds
4 Crunches Black Peppercorn
1 Whole egg
37.5ml / 1.5oz Appleton 8 Year Old
37.5ml / 1.5oz Licor 43
4 Dashes Spanish Bitters
Barspoon Sugar Syrup

Method: Muddle caraway seeds in base of mixing glass, add remaining ingredients and dry shake for five seconds. Fill with cubed ice and shake for a further 10 seconds.
Glass: Liqueur Glass
Garnish: N/A
Ice: Fill with cubed ice
Notes: Perfect for winter or after-dinner

GIN

The beverages found in this collective are in the category of juniper-based spirits, such as London Dry, Plymouth, Old Tom and New Western...

...THE BOTANIST...

Created in 2011 by Adam Elmegirab for a guest at Mim Bar & Lounge

40ml / 1.25oz Bloom
15ml / 0.5oz Green Chartreuse
10ml / 0.5oz St. Germain
4 Dashes Spanish Bitters
25ml / 1oz Fresh lemon juice
Barspoon Sugar syrup

Method: Add all ingredients to glass half fill with crushed ice and swizzle. Top with crushed ice and swizzle again if required
Glass: Large wine
Garnish: Fresh berries, lemon twist and mint sprig
Ice: Crushed
Notes: Short, floral and tart

...BARNET OF THE CANINE...

Created in 2011 by Adam Elmegirab for Dr. Adam Elmegirab's Bitters

45ml / 2oz Beefeater
15ml / 0.5oz Plymouth Sloe
4 Dashes Spanish Bitters
25ml / 1oz Fresh lemon juice
10ml / 0.25oz Honey syrup (1-1)

Method: Add all ingredients to mixing glass fill with cubed ice and shake hard for ten seconds
Glass: Chilled cocktail
Garnish: With a cuddle and a lie down on the sofa
Ice: N/A
Notes: Short and sour

...ARISTOTLE...

Created in 2011 by Adam Elmegirab for Dr. Adam Elmegirab's Bitters

40ml / 1.5oz Geranium
10ml / 0.5oz Bols Apricot Brandy
Barspoon Martini Extra Dry
3 Dashes Spanish Bitters
25ml / 1oz Fresh lime juice
Barspoon caster sugar

Method: Add sugar and lime juice to mixing glass and stir until dissolved, add remaining ingredients fill with cubed ice and shake hard for 10 seconds.
Glass: Frozen coupette
Garnish: Long thin strip of lime zest twisted and dropped in drink
Ice: N/A
Notes: Short and refreshing

...GIN & TONIC...

Variant of the classic highball

50ml / 2oz Tanqueray 10
100ml / 4oz Fever Tree Tonic
4 Dashes Spanish Bitters

Method: Build over cubed ice
Glass: Collins / Highball
Garnish: Fresh grapefruit zest
Ice: Cubed
Notes: Long and refreshing

GENEVER

The beverages found in this collective are also commonly referred to as Holland's Gin, produced from a base of malt wine and spirit...

VODKA

The beverages found in this collective are based on neutral, and in some cases flavoured, spirits produced from grains or potatoes...

...APPLE BLOSSOM...

Adaptation of a drink created in 2011 by Adam Elmegirab for RGU

50ml / 2oz Belvedere Cytrus
4 Dashes Spanish Bitters
50ml / 2oz Fresh pressed apple juice
50ml / 2oz Fresh cranberry juice
25ml Elderflower cordial
Barspoon sugar syrup

Method: Build over cubed ice and stir
Glass: Highball
Garnish: Two thin slices of cucumber
Ice: Cubed
Notes: Long & refreshing

AGAVE SPIRITS

The beverages found in this collective are based on spirits produced from agave, such as Tequila or Mezcal...

...GOLDEN FALL...

Created in 2011 by Lara Bietzker of the Hotel Atlantic in Hamburg who placed second in the Sierra Margarita Competition

6 Cardamom seeds
1 Lemon peel
30ml / 1oz Sierra Milenario Extra Anejo
30ml / 1oz Fresh orange juice
10ml / 0.25oz Fresh lime juice
20ml / 0.75oz Homemade hazelnut syrup
2-3 Dashes Spanish Bitters
Top with Lanson Black Label Champagne

Method: Muddle cardamom and lemon peel in base of shaker, add remaining ingredients to mixing glass fill with cubed ice and shake hard for 10 seconds. Fine strain
Glass: Frozen cocktail glass
Garnish: Candied hazelnuts (flavored with tequila) and orange twist
Ice: N/A
Notes: Short and tart

...MARIACHI...

Created in 2011 by Adam Elmegirab for Dr. Adam Elmegirab's Bitters

40ml / 1.5oz Tapatio Reposado
12.5ml / 0.5oz Campari
10ml / 0.5oz Agave Sec
25ml / 1oz Fresh lime juice
4 Dashes Spanish Bitters
Dash sugar syrup

Method: Add all ingredients to mixing glass fill with cubed ice and shake hard for 10 seconds
Glass: Frozen cocktail
Garnish: Grapefruit zest
Ice: N/A
Notes: Short, floral and tart

...TORO! TORO! TORO!...

Created in 2011 by Robert Wood of The Kenilworth Hotel

45ml / 2oz Blanco tequila
20ml / 0.75oz Licor 43
20ml 0.75oz Fresh lime juice
3 Dashes Spanish Bitters

Method: Add all ingredients to mixing glass, fill with cubed ice and shake hard for 10 seconds
Glass: Chilled cocktail
Garnish: N/A
Ice: N/A
Notes: Short and sour

AMERICAN WHISKEY

The beverages found in this collective are based on whiskeys produced in the United States, such as Tennessee, Bourbon, Rye, Corn...

...COBBLESTONE...

Created in 2011 by Adam Elmegirab taking influence from the Stone Fence and Cobbler cocktails

30ml / 1oz Buffalo Trace
30ml / 1oz Lillet Blanc
4 Dashes Spanish Bitters
15ml / 0.5oz Fresh pressed apple juice
Barspoon fresh lemon juice
Barspoon Merlet Peche

Method: Add all ingredients to goblet fill with crushed ice and and stir well. Fill with crushed ice to finish.
Glass: Goblet
Garnish: Mint sprig, apple-fan & lemon twist
Ice: Crushed
Notes: Long and refreshing

SCOTCH WHISKY

The beverages found in this collective are based on whiskys produced in Scotland, such as Single Malt, Single Grain, Blended Scotch, Blended Malt and Blended Grain...

...WHISKY SOUR...

Variant on the classic sour

50ml / 2oz Monkey Shoulder
25ml / 1oz Fresh lemon juice
15ml / 0.5oz Sugar syrup
4 Dashes Spanish Bitters
Half fresh egg white

Method: Add egg white, lemon and sugar in that order, add remaining ingredients to mixing glass and dry shake for five seconds. Fill with cubed ice and shake hard for a further ten seconds
Glass: Old Fashioned
Garnish: Homemade cocktail cherry
Ice: Cubed
Notes: Short and sour

JAPANESE WHISKY

The beverages found in this collective are based on whiskys produced in Japan...

BRANDY

The beverages found in this collective are based on spirits produced from fruit such as Cognac, Armagnac, Pisco, Applejack, Calvados, Eaux-De-Vie...

...HOT TODDY...

Variant on the classic cure-all

50ml / 2oz Pierre Ferrand 1840 Formula Cognac
3 Dashes Spanish Bitters
3 Dashes Pierre Ferrand Dry Curacao
12.5ml / 0.5oz Fresh lemon juice
2 Barspoons honey
Freshly boiled water

Method: Add honey and lemon juice to base of pre-heated glass and stir until dissolved. Add remaining ingredients and fill with hot water, stir well.
Glass: Glass footed mug
Garnish: Thick strip of lemon zest
Ice: N/A
Notes: Warm & soothing

...PISCO SOUR...

Floral and citrus forward variant on the classic sour

50ml / 2oz ABA Pisco
25ml / 1oz Fresh lemon juice
12.5ml / 0.5oz Honey syrup
Fresh egg white
4 Dashes Spanish Bitters

Method: Add egg white, lemon juice and honey syrup to mixing glass in that order, add pisco and dry shake for five seconds. Fill mixing glass with cubed ice and shake hard for ten seconds. Fine strain
Glass: Chilled rocks
Garnish: Dash bitters on top of drink
Ice: N/A
N/A: Short, sharp and refreshing

MISCELLANEOUS

The beverages found in this collective are based on lesser-used products that occasionally make an appearance in modern-day cocktails...

...GINZA CLUB...

Created in 2010 by Adam Elmegirab for Yatai

75ml / 2.5oz Iichiko shochu
25ml / 1oz Fresh lemon juice
2 Barspoons Rhubarb & elderflower preserve
4 Dashes Spanish Bitters
12.5ml / 0.5oz Egg white
Barspoon Sugar syrup

Method: Add egg white, lemon juice and sugar syrup to mixing glass in that order, add remaining ingredients and dry shake for five seconds. Fill mixing glass with cubed ice and shake hard for ten seconds. Fine strain
Glass: Chilled coupette/cocktail
Garnish: N/A
Ice: N/A
Notes: Short, floral and tart