AROMATIC COCKTAIL BITTERS

Across the Atlantic

Courtesy of Mr. Bryan Dayton, Oak at Fourteenth

1.5 oz Bulleit Rye
.75 oz Lillet Rouge
.75 oz Bénédictine
.25 oz honey syrup (make by combining equal parts honey and warm water)
2 squeezes Cocktailpunk Aromatic Bitters
orange twist

Stir and serve over a large ice cube in a rocks glass. Garnish with an orange twist.

Rising Embers

Courtesy of Mr. Raffi Jergerian, Social

1 oz Spring 44 Gin
1 oz Morin Selection Calvados
.5 oz Carpano Antica Vermouth
.5 oz Averna Amaro
2 squeezes Cocktailpunk Aromatic Bitters

Stir and serve over a large ice cube in a rocks glass.

Unnamed Experimental Aromatic Cocktail

Courtesy of Mr. Geoff, Lower 48 Kitchen

.5 oz Cocktailpunk Aromatic Bitters
.5 oz Averna
.5 oz lemon juice
.5 oz lime juice
.75 oz honey syrup
orange twist

Shake and pour over ice in chilled old fashioned glass.

An interesting cocktail in the vein of the Angostura Sour or Fizz, but without egg white. We're gonna need bigger bottles!

Experimental Aromatic Cocktail #2: The 10K Flip

Courtesy of Mr. Brandon Brough, Lower 48 Kitchen

2 oz Domaine de Canton Ginger Liqueur
1 oz Cocktailpunk Aromatic Bitters
.25 oz orgeat
1 whole egg
orange peel, nutmeg for garnish

Combine ingredients and dry shake. Add ice and shake vigorously for one minute, pour into a chilled champagne flute. Garnish withan orange patch, expressing oils, and grate a little nutmeg on top to finish.

Brandon's delicious riff on Sean Kenyon's award-winning cocktail.

Trash Fish Cocktail

Courtesy of Mr. Bobby Bodell, the [med] kitchen & bar

1 oz Famous Grouse Scotch
.5 Aperol
.5 Clear Creek Williams Pear Brandy
.5 simple
.75 Meyer lemon juice
2 squeezes Cocktaipunk aromatic
Stone Brewing Go To Session IPA

Shake first six ingredients, add to a wine glass and top with IPA. No garnish.

This cocktail was created for the Chef's Collaborative Trash Fish Dinner held on 10 March 2014 at the [med] kitchen & bar in Hermosa Beach, CA.