Add the Cognac, bitters and hibiscus syrup to a Champagne flute and stir briefly to mix.
Add the hibiscus flower and slowly fill the glass with chilled Champagne.
Enjoy! :).
Mix the whisky, sweet vermouth and angostura bitters. Stir then pour into a cocktail glass and garnish with a cocktail cherry.
Ngiam locked away his precious recipe books, as well as the
Put the ice in a cocktail glass, and put the orange bitters over the ice.
Mix the dry vermouth, gin and whiskey, stir.
Strain into a chilled cocktail glass.
Put the Cognac, Cointreau, and Angostura bitters in a cocktail shaker with the ice cubes and shake well.
Strain into a cocktail glass and decorate with a lime and star fruit slice. Top off with sparkling wine to serve.
Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice.
Combine Peychaud's Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass.
Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.
yrup and peaches into a cocktail shaker; muddle to break peaches
Fill a cocktail shaker with ice; add whiskey, vermouth, absinthe, Angostura bitters, and orange bitters. Cover and shake until the outside of shaker has frosted. Strain into a chilled glass and garnish with lemon twist.
Pour sugar, warm water, and a dash of bitters to a cocktail glass, and stir to dissolve. Add ice to a cocktail shaker and pour in sugar mixture. Pour in whiskey, cherry liqueur, and a chunk of pineapple. Shake well to crush pineapple, then strain into a chilled glass. Top with sparkling wine and garnish with a twist of lemon.
Pour the Frangelico hazelnut liqueur, creme de bananes, pineapple juice and bitters into a cocktail shaker half-filled with ice cubes, and shake well. Strain into a cocktail glass, and serve.
Fill a cocktail shaker with ice. Pour in cognac and vermouth, then shake in bitters. Stir well, strain into a chilled glass, and garnish with a cherry.
Fill a small old-fashioned glass with cracked ice and set aside.
In another small old-fashioned glass, put the lump of sugar and just enough water to moisten it.
With a spoon, crush the sugar, then add the Peychaud's bitters, Angostura bitters, whiskey, and several ice cubes.
Stir. Never use a shaker.
Empty the first glass of ice, add the Herbsaint or Pernod, twirl the glass around, and shake the liqueur out.
Strain the whiskey mixture into the glass, twist in the lemon peel, and serve immediately.
Fill a cocktail shaker with ice. Pour bourbon, herbal red wine, orange-flavored liqueur, and bitters over ice; add lemon peel and orange peel. Cover shaker, shake vigorously to release oils from peels, and strain into a chilled cocktail glass.
Pour bitters, grenadine, simple syrup, lemon juice, and bourbon, respectively, into a cocktail shaker; fill with ice. Cover shaker and shake until chilled, about 30 seconds; strain into a chilled cocktail glass and garnish with lemon wheel.
Fill a cocktail shaker with ice.
Pour in whiskey, Benedictine, sweet vermouth, anise liqueur and bitters. Cover shaker and shake several times to combine.
Stir well and strain into a cocktail glass; garnish with a cherry.
Combine whiskey, vermouth, and bitters in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.
Garnish with a maraschino cherry.
Saturate a sugar cube or teaspoon of sugar in a champagne flute with angostura bitters.
Add vodka, fill with champagne, and serve.
For each cocktail, place 1 drop Angostura bitters on a sugar cube in the bottom of a chilled champagne flute.
Fill with very cold champagne.
Garnish with a squeeze of fresh orange juice, a drop of brandy, an orange slice and a cherry.
In a cocktail shaker, combine rum, banana liqueur, lemon juice, thyme syrup and egg white. Shake gently to mix. Add ice to fill, then shake vigorously. Strain into a coupe, sprinkle bitters on top of the foam and garnish with fresh thyme.
For the thyme syrup:
Combine sugar, water and thyme sprigs in a small saucepan and bring to a simmer over medium-high heat, stirring often to dissolve sugar. Once the mixture is simmering, strain into a heat-proof airtight container and refrigerate until ready to use.
Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold.
Note: At first, the rye can pack a real punch; as the ice and fruit melt, they mellow it into a wonderful summer drink.