The Bittercube Blog

Nick was up in Minneapolis guest bartending at the Town Talk Diner for a couple of days this week. It was quite a success, both in cocktails created and bitters sold!

Good luck to Adam Harness and Peder with their move to Heartland and Congratulations to Jesse Held and Chad Larson for their leap into the Town Talk scene.

Here’s a few of the cocktails Bittercube created for the event. We’re going to be guest bartending throughout the Midwest so stay updated with our happenings on Twitter or Facebook.

Green Fairy #3

1.75 oz. Bombay Sapphire
.75 oz. Green Tea Syrup
.75 oz. Lemon
1 Egg White
1 Dash Bittercube Lemon Tree Bitters

Glass: Coupe
Garnish: St. George’s Absinthe
Instructions: Mime Shake, Shake Violently, Pour, Garnish

Foothills

1 oz. Plymouth Gin
.75 oz. St. Germain
.75 oz. Lemon
.5 oz. Simple

Glass: Rocks
Garnish: Citrus Twists
Instructions: Lightly Shake, Pour into glass, top with sparkling wine

Iroquois

2 oz. Buffalo Trace
.75 oz. Lemon
.75 Demerara
1 drop Birch Extract

Glass: Coupe
Garnish: Crème de Flora Rinse
Instructions: Shake, Strain with tea strainer,

Bittercube made cocktails with more than eight armagnacs while in Chicago.  The response was overwhelmingly positive, both from attendees and the producers themselves.  Below the photo are the recipes for the cocktails in case you want to attempt them at home!

Here we are at the event while making a batched cocktail for an armagnac dinner.

Antoine Peychaud
Armagnac, Star Anise Syrup, Peychaud’s Bitters, Absinthe

1 oz.                            XO Armagnac
Skinny .25 oz.          Star Anise Syrup
1 dash                        Peychaud’s Bitters

Rinse                         Iced French Absinthe or St. George’s Absinthe

Glass:                        Rocks
Garnish:                   Lemon Peel expressed over the cocktail and discarded.

Add ice to a pint glass, stir to taste, strain.

To make Star Anise Syrup, add 1 cup granulated sugar, 1 cup turbinado sugar, 2 cups water, and 5 star anise pods to a pot.  Bring to a simmer briefly and lower heat, stirring vigorously until the solids are dissolved, then remove star anise pods.

The First Word
Blanche Armagnac, Green Chartreuse, Fresh Lime, Maraschino Liqueur

1 oz.            Blanche Armagnac
.75 oz.        Green Chartreuse
.75 oz.        Fresh Lime Juice
.5 oz.          Maraschino Liqueur
.125 oz.      Simple Syrup

Glass:        Coupe

Shake ingredients in a shaker and strain.

La Pâquerette
Armagnac, Fresh Lemon, Grand Marnier, Bittercube Cherry Bark Vanilla Bitters

1 oz.           Armagnac
.5 oz.          Fresh Lemon
.25 oz.        Grand Marnier
.25 oz.        Simple Syrup
1 dash        Bittercube Cherry Bark Vanilla Bitters

Top:           Seltzer
Glass:        Rocks
Ice:            Rocks

Shake ingredients with ice in shaker, strain into glass with ice and top with seltzer.  Substitute Regan’s Orange Bitters if Bittercube Cherry Bark Vanilla Bitters aren’t available.

Enjoy fellow Imbibers!