Apothecary Bitters - Mystic Caravan Bitters
Mystic Caravan - Intrigues from the caravan...
Mystic Caravan Smokey Pear bitters are a unique and intriguing blend of flavors that work wonders in cocktails. Rich and aromatic, these bitters use several varieties of pear for a complex fruit profile that is complemented wonderfully by a bold smoke aroma and taste. Combine that with an undertone of lemon, spice and tannins, and these bitters will take your drink to the next level.
Spirits Extremely versatile and an excellent accent note for cocktails, these bitters work especially well with brandy (especially apple or pear), scotch and most amaro.
Ideas Try them in a Vieux Carre, a scotch Old Fashioned or a Boulevardier.
Tasting Notes Aroma notes of forest smoke, cooked pear, cloves and honey. Taste follows with subtle wood smoke, rich pear, nutmeg, spice and a light sweetness.
(Created by Sean McGuigan of the Clough Club in Vancouver, BC)
1.5 oz Auchentoshen 12
.75 oz Dubonnet
.75 oz Averna
2 droppers Apothecary Bitters Mystic Caravan bitters
Pinch of allspice
Add Auchentoshen 12, Dubonnet, Averna and Mystic Caravan to a mixing glass with ice. Stir well, then strain into a chilled coupe. Sprinkle with a pinch of allspice and serve.
2 oz Rye (E.H. Taylor, Jr. Straight Rye)
.25 oz Lapsang simple syrup*
3 droppers Apothecary Bitters Mystic Caravan bitters
2 droppers Apothecary Bitters General Ambrose's bitters
Laphroaig 10 yr, to rinse
Twist of orange peel, flamed
Add rye, lapsang simple syrup, Mystic Caravan, and General Ambrose's to a mixing glass with ice and stir well. Rinse a chilled old fashioned glass with Laphroaig, pouring out excess, and add a large ice cube. Strain mixing glass into prepared glass and flame an orange peel, dropping it into the cocktail after, skin side up.
*To make Lapsang simple syrup, combine in a small saucepan over medium heat.
1 cup water, 2 cups brown sugar.
Stir frequently until the sugar is dissolved and bring to a boil. Remove from heat, add 4 tbsp of Lapsang Souchong tea and let steep for 10 minutes. Cool and strain. Keep refrigerated.