Bitter End - Curry Bitters
Coriander, cumin, cayenne, and black pepper add heady warmth like the alluring charm of the streets of Bangkok, Thailand. If you’re a fan of curry dishes in the culinary world, you’ll love what these cocktail bitters can do behind the bar. With fantastic flavor in every drop, you just need a dash or two to make an incredible difference.
We recommend utilizing this particular blend in rum or whiskey drinks. The depth and complexity is something you need to taste for yourself.
I'll Be an Apple Perplexed Cocktail aka: The Mulligatawny Cocktail
4 shots Zaya 12 Year Old Gran Reserva Rum from Trinadad
1 shot Orleans Apple Aperitif
2 Shots Shrub and Co. Apple Shrub
Bitter End Curry Bitters (6 drops)
Coconut water ice- freeze in an ice cube tray 50/50 combination of coconut water to filtered water
Add all ingredients to a cocktail shaker filled 1/4 with ice.
Shake well until frosty.
Strain over Coconut water infused ice cubes.
Scrape some fresh nutmeg over the top (essential!)
Garnish with a sprig of fresh spearmint.
Don't Call Me
3 Shots of Tenneyson Absinthe
1 Shot Bulldog Gin
1 Tablespoon Royal Rose Cardamom Syrup
2 Tablespoons P&H Lovage Syrup
1 shot freshly squeezed lime juice *strained*
Bitter End Curry Bitters (exactly two drops in each cocktail)
To a cocktail shaker fill 1/2 with ice, add the liquors, then the syrups and the lime juice. Shake.
Strain into rocks glasses with ice. Top with Perrier Lemon
Add exactly two drops of the Bitter End Curry Bitters to finish and garnish with a hunk of lime!