nce cool, add lemon juice, bitters and 1/2 cup water
Fill 6 tall glasses halfway full with crushed ice. Top each with 5 drops of bitters and a good squeeze of lime juice. Top with tonic water and garnish with sliced lime and fresh mint.
Rim the inside of a glass with 5-6 dashes of Angostura aromatic bitters.
Swirl until the glass is evenly coated with Angostura aromatic bitters then add ice.
Fill glass with Lemon squash or solo and a shot of lime cordial and/or fresh lime juice. ( For a low-cal version fill glass with soda or use diet drinks).
Garnish with a slice of lemon and/or lime.
Combine lemon & lime juice, rind & sugar in a saucepan, stir over low heat until sugar dissolves.
Add a small bunch of mint if using & simmer the syrup for approx 10 minutes.
Remove from heat & pour through a sieve, allow to cool and add bitters, stir until well combined.
Pour into sterilised bottles & refrigerate.
armalade melts. Stir in Angostura bitters, salt and pepper and remove
Half fill tall glasses with ice.
Top each with 5 drops of bitters and a good squeeze of lime juice.
Slice remaining lime.
Fill each with tonic water and top with lime slice and fresh mint leaves.
Fill a cocktail shaker with ice. Pour in gin and vermouth, and add a couple shakes of orange bitters. Strain into a chilled martini glass and garnish with olive.
Note: Brand used, Rose's Lime concentrate.
Shake the juice and the bitters.
Pour over ice.
Add the tonic.
Serve.
Note this recipes is for an 8 ounce water glass. If using another glass keep the portions the same. 6-1.
The original sapsucker called for half and half portions.
In large saucepot, heat oil.
Add garlic and sliced onion and saute.
Add tomato puree plus 1 can of water, tomato paste and 1 can of water.
Mix. Add salt and pepper.
Sprinkle in all spices, cheese, Angostura Bitters and Worcestershire.
Stir all together. Brown the sausage and meatballs (see recipes in meat section).
Add to the sauce.
Allow to simmer for 2 to 2 1/2 hours, stirring occasionally, or until sauce is slightly thickened and meat is cooked.
Add more of spices, if needed.
May be doubled or tripled.
These recipes are fairly new and
have been taken from magazines.
The cake I found after I made a chocolate mousse with raspberry sauce and already had the raspberry liquor.
We must have been living in Texas at the time.
Heat rum, coffee, and horchata in mug. Add a drop of bitters. Top with whipped cream and a sprinkle of ground cinnamon. If you prefer cold, add rum, coffee and horchata over ice in a tall glass. Add drop of bitters and sprinkle with cinnamon. Serve with a straw.
*Horchata
1 cup long grain rice, ground into a powder
5 cups boiling water
1 Tb vanilla extract
1/2 cup sugar, or to taste
3/4 cup almond milk
Mix rice powder with hot water, vanilla, and sugar. Let cool. Add almond milk.
Fill a lowball glass with ice; add cognac, cherry liqueur, orange-flavored liqueur, and lemon juice. Stir and add vanilla bitters and aromatic bitters.
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; 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.
pepper and 1 teaspoon aromatic bitters.
Mix flour with small
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.
Mix together the zucchini and onion.
Mix together Bisquick, Parmesan cheese, parsley, pepper and salt.
Beat and mix together the eggs, oil and Angostura Bitters in a small bowl.
(Bitters can be found in with soy sauces, Worcestershire, etc. or in the liquor department of any grocery store.)
piral aside, then add the bitters.
In a shaker half
Fill a mixing glass two-thirds full with ice. Add the rye whiskey (or bourbon), Averna, and both bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Add the cherry.
preheat the oven to 350*.
rinse the split peas in cold water, then place in a large kettle with all the remaining ingredients except the sausage and bitters,.
bake, covered for 2 hours.
remove from oven and cool.
discard bay leaf and puree the soup in food processor, working in batches, until smooth.
return to kettle.
add the chopped sausage and bitters.
bake 30 minutes longer or until the sausage is heated thoroughly.