3/4 oz Lemon Juice
3/4 oz Simple Syrup
1 3/4 oz Averna Amaro
1/4 oz St. Germain
1/4 oz Plantation Overproof 151
1 Dash (or 1 dropper) Bittercube Jamaican #2 Bitters
1 Egg White
Garnish: 4 Drops Bittercube Blackstrap Bitters
Combine ingredients into a cocktail shaker. Fill with ice and shake. Strain and discard ice. Mime shake and double strain into glass. Garnish with 4 drops of Bittercube Blackstrap Bitters on top of cocktail and swirl with a toothpick.
The Copper Dagger was one of the first cocktails created together by Nick & Ira during the early days of Bittercube’s inception. What started as an experiment to create a cocktail using a lower proof spirit as a base, is now our winter staple. Delicate and suede in color, the cocktail is robust with herbal notes as its backbone and a floral hint heightening every sip.
1 1/2 oz Paul Masson Brandy
1/2 oz Lemon Juice
1 oz Demerara Syrup
1 Dropper Bittercube Barrel Aged Cherry Bitters
4 oz Hot Water
Glass: Glass mug
Garnish: Lemon Wedge
Preheat glass mug by filling it with hot water. Meanwhile, combine Brandy, lemon, demerara syrup and Bittercube Barrel Aged Cherry Bitters in cocktail shaker. Mime shake (meaning shake without ice). Remove water in glass mug and double strain cocktail into heated mug. Add 4 oz hot water. Garnish with lemon wedge. Enjoy!
High Plains Grifter
1 oz Bourbon
1/2 oz Demerara Syrup
1/3 oz Lemon Juice
2 Droppers Bittercube Door County Hops Bitters
3 oz Blonde/Pilsner Beer
Garnish: Orange & Lemon Peel
Combine all ingredients in Collins glass. Add ice and give it a quick stir. Express orange and lemon peel over the top and insert into glass. Enjoy!