The Dropper

Cinco de Mayo Cocktail: Baker Rifle

Baker Rifle

3/4 oz Lime juice
3/4 oz Grapefruit syrup *
1 1/2 oz Twisted Path Gin
1/2 oz Falernum
1 dash Bittercube Corazon Bitters
2 oz Seltzer

Combine all ingredients in shaker tin except the seltzer. Fill with ice and quick shake. Add seltzer and double strain into highball glass. Fill with ice and garnish with lime wheel or a dehydrated lime wheel painted gold with edible paint.

*Grapefruit syrup
Peel and juice 2-3 grapefruits. Measure juice and add half that amount of sugar and whisk together. (For example, 1 cup of juice would need 1/2 cup of sugar.) Add grapefruit peels, cover and let sit overnight. Strain out peels the next day. Syrup will keep up to a month.

This drink was inspired by the name of the type of rifles the British provided the Mexican army to help defeat the French in the Battle of Puebla on May 5, 1862.

Tonic Lab 2017

It’s been a busy few months for Bittercube! Thanks to support from Bombay Sapphire, Nick and Ira have been traveling across the country and Canada, visiting bars and collaborating with hundreds of bartenders to create unique customized tonics for use behind their bars.

Below is a list of the bars by city that participated in a Tonic Lab (Canadian cities will be added soon). Scroll down the list to find your city. And then go forth and support these talented bartenders by drinking cocktails made with their custom tonics!

Featured Bartender: Adam Witherspoon

When did you begin your bartending career?

My first gig was a small dinner theatre in Shorewood, Minnesota. Mostly beer and wine and then all of the ridiculous cocktails I tried making. I cringe now at what I’m sure were horrible drinks, but we all start somewhere.

What is your favorite bar right now? And why?

Outside of the bars that I’m privileged enough to work at I’d have to say Eat Street Social or Marvel Bar are my favorite. It’s a tough one. Eat Street is the first place I ever had a proper cocktail and everything clicked with me there. It’s my “Cheers” bar where I can go in and recognize all of the faces and feel at home. Everyone at Marvel is so technically proficient and bartend like its a seamlessly choreographed dance. It’s methodical and beautiful to watch.

Where can we find your drinks?

Cafe Alma, Lawless Distilling Company and Can Can Wonderland.

What album are you listening to at the moment?

Nujabes. His sweet ethereal beats make me feel like I’m floating through the cosmos while Neil deGrasse Tyson whispers all of the universes secrets to me.

What is one piece of advice you have for home cocktail enthusiasts?

Keep it simple to start out. It’s natural to want to try and over complicate drinks. I do it all the time. Starting with just a few proven ingredients and ratios and adding from there will yield a much better drink overtime instead of sitting around wondering why your 10 ingredient drink doesn’t work the very first time you try to make it.

What drink do you want on your bed stand when you wake up?

A corpse reviver #2 to wake me up and then a daiquiri afterwards for my pure enjoyment.

If you didn’t bartend, what other career path might you have chosen?

I would move to Tibet and become a Buddhist monk.

Thanks for taking the time to talk, is there anything else you would like to tell us?

“A daiquiri a day keep the scurvy away.”
-Adam Witherspoon

Please share a favorite recipe that uses a Bittercube product.

Big Star

1/4 oz lemon juice
1/2 oz grapefruit juice
34 oz agave nectar
11/2 oz Cazadores Reposado tequila
1/4 oz St. Germaine
1/2 oz Fernet Branca
2 Dashes of Bittercube Orange Bitters

Glass: Coupe/Martini

Combine all ingredients in cocktail shaker. Add ice and shake until emulsified. Double strain into chilled glass. Garnish with a slice of star fruit.