Rafael Cohen came to our launch party and got free samples of our bitters, and was struck with inspiration! He sent in this delicious cocktail recipe, and we think you’ll really enjoy it.
The Goldminer’s Daughter
Mix ingredients in a rocks glass. Top with soda. Garnish with a twist.
We had a great time at our launch party, and we wanted to share the recipes for the different cocktails with everyone who came.
Pandorange Punch (Green Drank)
This is our take on a jungle juice, except less sweet and more complex. To keep it from getting too cloudy we like to strain the juice and remove as much pulp as possible.
Start with straining the juice into a large container. Add Vodka, Aperol and Blue Curacao. Stir and taste. This is a good time to adjust sweetness by adding more fresh lemon/lime if too sweet and more pineapple if not sweet enough. Do this to taste. Add bitters. Serve in highball over rocks. Have fun with the garnish. Cocktail umbrellas, slices of pineapple or anything else you think would be festive.
Enough for a party of 15.
Brooklyn Fish House Punch Ya Mamma
Inspired by a recipe for Philadelphia Fish-House punch from the great book, Imbibe, by David Wondrich.
*Oleo-Saccharum: 1 cup white sugar and the peels of three lemons (with as little pith as possible) and let those mingle until the sugar becomes glistening with lemon oil (about 2 hours). Take one pint of the water and bring to boiling. Add to sugar and peel mixture and stir until sugar is dissolved. Remove lemon peels. Let cool. Add Lemon Juice, booze and and remaining water. Serve over ice. Top with fresh grated nutmeg.
This recipe will serve about 8 people.
Hella Bitter Gin & Soda
A classic twist on a pink gin with the addition of some seltzer. Because Gin is such a citrus-rich spirit, it is a natural match for our Citrus bitters. Don’t forget about this one on a hot day in July.
Combine in double rocks glass over ice. Top with soda. Garnish with a grapefruit twist.
Shake and strain into a highball over ice. Top with 3 oz soda.
*Scotch Bonnet Syrup: Make syrup by combining 1 cup sugar to 3 cups water in a pan over low heat. Bring to a simmer. Julienne two scotch bonnet peppers or one habanero. Remove most seeds. Add to simmering syrup. Cook over low heat until it’s a spicy as you like. We recommend about 10-15 minutes. Strain to remove peppers (unless you want it Hella Spicy, in which case, immersion blender?)