Traditional recipes

The Lemon Orchard Recipe

The Lemon Orchard Recipe

The Lemon Orchard honors the herbal freshness of cilantro and the sweet citrus notes of a lemon. Combining these ingredients with tequila proves a milder version of Amor y Fuego, and also supplies your guests with a refreshing take on a tequila shot. Try this drink or one of our other suggestions as your signature wedding cocktail.

Ingredients

  • 1 Ounce limoncello
  • 1.5 Ounces tequila
  • 1 -2 sprigs fresh cilantro
  • Splash of soda water

Lemon Pie Recipe with Our Meyer Lemons

It&rsquos always this time of year that we&rsquore flooded with gorgeous citrus and we&rsquore scrambling to figure out how to cook with it all. And of course, we&rsquore always finding new ways to squeeze them into our refreshing cocktails. This season has been exceptionally fabulous because we&rsquore finally heading out of a drought and the rains have brought nourishment to our little garden orchard. All our citrus trees are super picturesque and dotted with yellow, orange, green and red orbs of citrus. Every day we&rsquore indulging in citrus juice and we&rsquore not going to be getting scurvy anytime soon that&rsquos for sure!

After enjoying our seasonal blood orange buttermilk pound cake , meyer lemon cream puffs and orange-spied chocolate chocolate chip banana bread, we knew it was time for a new pie recipe with our meyer lemons. Everyone knows of our love of meyer lemons because we&rsquove been geeky enough to share it in a video a few years back. Remember how small Lexi was when we made a cameo appearance? Well, she&rsquos much bigger now!


How to Make Meyer Lemon Jelly

Take 2 pounds of the freshest lemons you can find--not overripe or stale because the younger fruit has more pectin in it. Slice off the stem-end of the lemon but leave the blossom end intact as that’s the end that has more pectin in it. Using a blade on a food processor or a mandolin, slice the lemons as thinly as you can and throw them into a large stockpot with 3 quarts of water.

Bring the lemon water and zest to a boil and then reduce your heat and gently boil things for 30 minutes. Remove the pot from the heat and let the mixture set for 30 minutes (you can let it set longer if necessary--overnight if you must). Strain the lemons, seed and pulp from the liquid through three or four layers of cheese cloth. This should give you about 5 or 6 cups of liquid (the recipe said 5 but I got 6 and it worked fine for me).

Now here’s the trickiest part:

Combine the liquid, 2 cups of fresh lemon juice and 6 cups of sugar back in the stockpot and bring to a boil. Immediately once everything is well combined you’ll notice that the juice is suddenly light and clear and shiny. That’s your pectin reacting with the sugar and the acid from the lemon juice and it’s supposed to do that. Trust me, it’s very pretty.

Boil the mixture fairly hard (though not too aggressively, you don’t want it overflowing or going too foamy on you), stirring frequently, for 10 minutes or until the jelly begins to “sheet off the back of a spoon.” I had no idea what “sheeting” meant so I wasn’t quite sure when the jelly would be ready. After ruining a batch I figured it out.

The best thing to do is to take a plate and stick it in the freezer, ready to go so that when you have boiled the mix for 10 minutes and it appears to be ever-so-slightly thicker on the back of your spoon you can then take out the frozen plate, put a teaspoon of the liquid on the plate and see if it sets up. If it does, that’s prooof that the jelly is ready. Mine set up just a little bit on the plate but after boiling my first batch too long I decided to put the jelly in jars anyway and see if it was done despite my apprehensions.

I warn you, it may look completely runny and watery but it really only takes about 10 minutes to see a slight change in the consistency off that spoon and over boiling it is disasterous because it makes the lemons taste bitter and burnt. If you want that fresh lemon taste you can’t overboil it. I know, I ruined my first batch doing that.

Once the 1o minutes have passed then immediately pull the pot off the stove and ladle the jelly into four waiting half-pint jars that have been properly cleaned and sterilized. Screw on the lids and invert them on the counter for 5 minutes, then turn them back right-side up and they’ll seal themselves nicely. There is enough acid in the lemon jelly not to have to worry about a water bath.

It should keep nicely for a year or so--if you can wait that long to eat it.


The Top Copycat Panera Bread Recipes

Soups, salads, and really chocolaty cookie. That&aposs why you go to Panera. And now you can make it at home.

Top-rated Panera Bread copycat recipes!

You can make this one your own, by switching up the veggies and cheese, or you can make it just like you&aposd get it from the counter at Panera. It&aposs good to have a choice, right?

Seasonal fruit, crunchy nuts, and tangy blue cheese take this salad to the next level.

It&aposs the addition of lemon zest that takes this sort-of-standard chicken soup and makes it something really special. Perfect all year long.

Just put the ingredients in a tightly sealed jar and give them a good shake and you&aposve got instant salad dressing. And you won&apost have to ask for an extra ramekin when you order.

Chocolate cookies with 2 types of chocolate chunks? That&aposs how you satisfy a sweet tooth.

Here&aposs a variation on the famous Panera Bread® dressing they pair with the Fuji apple chicken salad.


Blood orange and beetroot salad with orange and maple dressing

Once you've roasted the beetroot (which can be done ahead), this salad comes together in about 15 minutes, making it a perfect weeknight dish. Using a rosemary flavoured olive oil makes all the difference to this salad.

Serves 1
8 baby beetroot
Olive oil
Flaky salt and black pepper
2 sprigs of fresh rosemary
1 blood orange
1 satsuma tangerine
1 tsp minced fresh rosemary leaves
1 tsp whole oregano leaves
For the dressing
2 tsp freshly squeezed orange juice
1 tbsp maple syrup
1 tsp sherry wine vinegar
A pinch of salt
1 tbsp rosemary olive oil

1 Preheat oven to 200C/400F/gas mark 6. Remove the tail and stalk from the beets, rub with oil, then season. Wrap in foil, along with a few rosemary sprigs. Place in an ovenproof pan, and roast for 1½–2 hours until tender. The beets can be roasted ahead and refrigerated until you're ready to use them.

2 Top and tail the oranges, then remove the skin and pith. Cut horizontally into 3–5mm thick slices. Peel the beets, and slice.

3 Combine all the dressing ingredients, except the rosemary oil. Whisk until the salt has dissolved, then gradually add the olive oil.

4 Arrange the citrus slices on a plate. Sprinkle with rosemary. Arrange the beets on the plate and sprinkle with the oregano, and rosemary. Drizzle the dressing over the salad.


Scandi Gibson

A fantastic savory cocktail created by Avery Glasser

2 oz Aquavit
1 oz Cocchi Americano
10 drops Bittermens Hellfire Habanero Shrub
20 drops Bittermens Orchard Street Celery Shrub

Combine the Aquavit, Cocchi Americano, Habanero Shrub and Celery Shrub in a mixing glass half-filled with ice. Stir until chilled and diluted, about 20 seconds. Strain into a chilled rocks glass or coupe and garnish with a cocktail onion.

The Law Abiding Citizen

This cocktail by Ryan Gannon of Cure in New Orleans was the grand prize winner in Pama’s “Are You Indispensable?” Cocktail Competition in January 2014. This recipe was featured in an article on Food Republic.

3/4 oz Pama Pomegranate Liqueur
1.5 oz Hidalgo Napoleon Amontillado Sherry
3/4 oz lemon juice
1/4 oz simple syrup (1:1)
4 drops Bittermens ‘Elemakule Tiki Bitters

Shake everything with ice and and double-strain into a coupe. Garnish with 4 drops Bittermens ‘Elemakule Tiki Bitters.

Automobile

An adaptation of a cocktail dating back to 1903 by Jack McGarry of the Dead Rabbit Grocery & Grog in NYC. This recipe appeared in Wine Enthusiast Magazine.

1 oz Pernod Absinth
1/2 oz Marie Brizard Parfait Amour
1/2 oz simple syrup
4 dashes Bittermens Orchard Street Celery Shrub
3 oz Piper-Heidsieck NV Brut Champagne
Lemon peel twist for garnish

Add Pernod, Parfait Amour, simple syrup and Celery Shrub to a mixing glass with ice. Stir well, then strain into a Champagne flute. Top with Champagne. Gently twist the lemon peel over the drink to extract the oils, and add as garnish.

Improved Tequila Cocktail

Created by Bobby Heugel of Anvil Bar & Refuge, The Pastry War and many other fine establishments in Houston, TX. This recipe appeared in the Washington Post.

2 oz reposado tequila (Heugel recommends Siete Leguas or Siembra Azul)
1 teaspoon maraschino liqueur
2 dashes Bittermens Xocolatl Mole Bitters
1 dash Angostura Bitters
1 teaspoon agave nectar
Twist of lemon peel, for garnish

Fill a mixing glass halfway with ice. Add the tequila, maraschino liqueur, both bitters and the agave nectar. Stir vigorously for 30 seconds, then strain into a chilled cocktail glass. Twist the lemon peel over the drink, rub the rim of the glass, then drop it in as a garnish.

Gentlemen’s Nouvelle

This cocktail was created by David Ortiz, Spirits Specialist and Educator for Stacole Fine Wines in Florida.

1 oz Bittermens Amère Nouvelle
2 oz fresh grapefruit juice
2 dashes Bittermens Orchard Street Celery Shrub

Shake hard, strain into a coupe glass and top with sparkling wine. Garnish with 1/2 grapefruit wheel.

Sforzando

Created by Eryn Reece, Miss Speed Rack 2013. This recipe was featured on Liquor.com.

1 oz Rittenhouse Rye
3/4 oz Del Maguey Chichicapa Mezcal
1/2 oz Dolin Dry Vermouth
1/2 oz Benedictine
1 dash Bittermens Xocolatl Mole Bitters

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a coupe glass. Garnish with a slice of orange peel.

The Greenhouse

Bridge Lounge , New Orleans, LA

1.5 oz Schlichte Gin
1/2 oz Bittermens Amère Nouvelle liqueur
1 oz soda water
1/2 oz fresh lemon juice
6 drops Bittermens Hopped Grapefruit Bitters

Combine all ingredients in a shaker with ice and shake well. Strain into a chilled cocktail glass. Finish by floating 1 oz of Luxardo Apricot liqueur into the bottom of the glass and sprinkle a pinch of micro basil across the top.

1682

This apertif-style cocktail was created by Matty Durgin of the Green Russell in Denver, CO.

1.5 oz Pierre Ferrand Dry Curacao
1 oz Bonal Gentiane Quina
1/2 oz Dolin Blanc Vermouth
1 long dash Bittermens New England Spiced Cranberry

Combine all of the ingredients in a mixing glass and add cracked ice. Long stir. Serve up in a chilled coupe with a discarded orange twist.

Jane Russell

Created by New York bartender Brian Miller, this cocktail combines two rye whiskies. This recipe appeared online in The Huffington Post.

1.5 oz Russell’s Reserve Rye
1/2 oz Rittenhouse Rye
1/4 oz Carpano Antica Formula Vermouth
1/4 oz Grand Marnier
1/4 oz Bénédictine
1 dash Bittermens Xocolatl Mole Bitters

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a coupe or cocktail glass. Garnish with an orange twist.

Sleeping with Strangers

Created by Maksym Pazuniak, co-creator of Beta Cocktails. This recipe appeared online at Wine Enthusiast Magazine.

1 oz Rhum Neisson Blanc
1 oz Kronan Swedish Punsch Liqueur
1 oz Campari
7 drops Bittermens Orange Cream Citrate
Orange twist, for garnish

In a mixing glass, stir together the rhum, punsch and Campari. Add the drops of orange cream citrate. Strain over a large ice cube in a lowball glass. Garnish with an orange twist.

Freudian Daiquiri

Created by Jacki Walczak of Sylvain (New Orleans) – because sometimes a banana is just a banana and sometimes a daiquiri is just a daiquiri.

2 oz El Dorado 5 yr Demerara Rum
.75 oz Lime Juice
.5 oz Giffard Banane du Bresil
1 barspoon 2:1 Simple Syrup (65 Brix)
1 pipette (a full dropper) of Bittermens Hellfire Habanero Shrub

Shake and serve in a rocks glass sans ice (or an Antoinette coupe if you are so inclined).

The Bitter Monk

Created by Tom Schlesinger-Guidelli of Island Creek Oyster Bar in Boston, MA, this cocktail was one of the Cocktails of the Week in Esquire Magazine (full article here: Cocktail of the Week: Bitter Monk).

1.5 oz Old Monk Rum (or other dark rum)
3/4 oz fresh lemon juice
3/4 oz Aperol
1 dash Bittemens ‘Elemakule Tiki Bitters

Mount in a mixing glass, add ice, shake, and strain into a coupe glass. No garnish.

The Woodberry Schooner

Created by Matt Ficke of the Columbia Room in Washington, DC.

1 oz Silver Tequila
1 oz Dolin Blanc Vermouth
1/2 oz simple syrup (or less to taste)
1/2 oz lemon juice
15-20 drops Bittermens Orchard Street Celery Shrub

Stir, strain into a coupe and garnish with a lemon twist.

White Port Cobbler

This modern take on a cobbler was created by Nick Detrich of Cure in New Orleans (recipe via Inside Hook).

3 oz Portal White Port
1/4 oz Small Hand Foods Orgeat Syrup
2 dashes Bittermens ‘Elemakule Tiki Bitters

Combine in a shaker tin. Add 4-5 large ice cubes and shake for a few seconds. Strain over pebbled ice in a julep or cobbler tin and garnish with a gently beaten bouquet of mint and candied almonds.

Age of Reason

Created by Han Shan of B-Side in NYC, this cocktail was named as one of Gaz Regan’s 101 Best New Cocktails 2012.

2 oz Michter’s Rye Whiskey
1/2 oz Pierre Ferrand Cognac Ambre
1/2 oz Cocchi Americano
1 generous barspoon Green Chartreuse (about 1/4 oz)
1 generous barspoon Yellow Chartreuse (about 1/4 oz)
10 drops Bittermens ‘Elemakule Tiki Bitters
1 Lemon Twist

Stir over ice and strain into a chilled cocktail glass.Run the twist around the rim of the glass, then discard.

“Gaz says: ‘Han made some bold moves with this drink, and they paid off well—especially in the case of the Bittermens ‘Elemakule Tiki bitters which, on paper, make no sense. In the glass, though, they play a ukulele while the other ingredients dance like Uma Thurman and John Travolta in Pulp Fiction.'” (via gazregan.com)

South of No North

This coffee cocktail was created by Chris Langston of 1022 South in Tacoma, Washington (recipe via Imbibe).

1.5 oz Reposado Tequila
1/2 oz simple syrup (1:1)
1/2 oz Cynar
1 oz cold-brew coffee (Langston uses an Ethiopian Harrar)
1 fresh egg white
2 dashes Bittermens Xocolatl Mole Bitters

Combine ingredients in a shaker, shake vigorously and strain into a chilled cocktail glass. Top with 2 dashes of Bittermens Xocolatl Mole Bitters.

“Rum Row” Old Fashioned

Created by Dominic Venegas of the NoMad Hotel, this cocktail was the winner of the Tales of the Cocktail 2012 Official Cocktail Competition.

1.25 oz El Dorado 12 year old Rum
3/4 oz Banks 5 Island Rum
1/4 oz water
1 barspoon Muscovado Sugar
1 dash Angostura Orange Bitters
1 drop Bittermens Burlesque Bitters
Navel orange peel, squeezed over and dropped in

Place one bar spoon of Muscovado Sugar in an Old Fashioned glass. Drop Orange and Burlesque bitters in sugar, add 1/4 oz water, and add 3-4 cubes of ice. Stir for about 5-7 seconds. Pour in 3/4 oz Banks 5 Island Rum and 1.25 oz El Dorado 12 year old Rum. Garnish with a navel orange peel.

The 700 Songs Gimlet

The Shanty at New York Distilling Company, Brooklyn, NY

1.5 oz NY Distilling Co. Perry’s Tot Navy Strength Gin
3/4 oz fresh lime juice
1/2 oz simple syrup
1/4 oz cinnamon syrup
5 drops Bittermens Hellfire Habanero Shrub

Shake and strain into a chilled cocktail glass.

The Amaris

This cocktail was created by Aaron Polsky of Amor y Amargo as a grand gesture to win back the heart of his then-girlfriend, Amaris. Read the full story here.

1/2 oz Fernet Branca
1/2 oz Strega
1/2 oz Gran Classico
1/2 oz Dolin Dry Vermouth
5 drops Bittermens Burlesque Bitters

Stir, strain neat into a chilled rocks glass.

Fallow Grave

Created by Robin Kaufman of the Toronto Temperance Society (recipe via And One More For The Road)

1.75 oz Buffalo Trace Bourbon
1 oz Amaro Nonino
1-2 barspoons Creme Yvette
2-3 dashes Bittermens Hopped Grapefruit Bitters
1 dash Regan’s Orange Bitters #6

Stir all ingredients over ice and strain into a cocktail coupe. Flame a grapefruit peel over top.

Madeira Cobbler

1½ ounces Sercial Madeira
½ ounce simple syrup
2 peels orange zest
1 peel lemon zest
Bittermens Xocolatl Mole Bitters

Shake Madeira, simple syrup and peels with cracked ice. Pour contents (including the ice) into a rocks glass. Top with a few drops of bitters and serve with a straw.

Albuquerque Old Fashioned

Created by Tristan Willey while at Amor y Amargo

2 oz Rittenhouse Rye Whiskey
Barspoon of Cane Syrup
3 dashes Angostura Bitters
6 drops Bittermens Xocolatl Mole Bitters
20 drops Bittermens Hellfire Habanero Shrub

Stir with ice and garnish with an orange twist.

Peru Blanco

Another great Pisco cocktail from Boston’s Brother Cleve

1 oz Macchu Pisco
1 oz Bittermens Amère Nouvelle
1 oz Dolin Vermouth de Chambéry Blanc
2 dashes Bittermens ‘Elemakule Tiki Bitters

Regime Change Punch

Colin Shearn of The Franklin Mortgage & Investment Co. in Philadelphia created this punch for one. This recipe appeared on Reuters.com.

1.5 oz Old Grand-Dad Bonded Whiskey
1 oz Fresh lemon juice
3/4 oz Tropical Fruit Black Tea
1/2 oz Lairds Bonded Applejack
1/2 oz Demerara Syrup
1/4 oz Galliano
1/4 oz Honey Syrup
1 tsp. Allspice Dram
1 dash Bittermens ‘Elemakule Tiki Bitters

Combine all ingredients and shake with ice. Strain into large goblet with fresh ice. Top with 1 oz seltzer. Makes 1 serving.

The Hotel Room Temperature

This recipe appeared in an article on Starchefs.com about room temperature cocktails. It was created by Kirk Estopinal of Cure in New Orleans.

1.5 oz Carpano Antica Vermouth
3/4 oz El Dorado 12 Year Rum
1/2 oz Marie Brizard Orange Curaçao
14 drops Bittermens Xocolatl Mole Bitters
Orange Peel

Combine the ingredients in a rocks glass. Stir and pour between two rocks glasses a few times. Serve in one of the glasses with a peel of orange skin that has been expressed on the glass, but not into the drink. Hang the peel on the glass artfully.

Improved Tequila Cocktail

Created by Bobby Heugel of Anvil Bar & Refuge in Houston, TX, this cocktail recipe appeared in the Washington Post.

2 oz Reposado Tequila (Siete Leguas or Siembra Azul preferred)
1 teaspoon Maraschino Liqueur
2 dashes Bittermens Xocolatl Mole Bitters
1 dash Angostura Bitters
1 teaspoon agave nectar
Twist of lemon peel for garnish

Fill a mixing glass halfway with ice. Add the tequila, maraschino liqueur, both bitters and the agave nectar. Stir vigorously for 30 seconds, then strain into a chilled cocktail glass.

Twist the lemon peel over the drink, rub the rim of the glass, then drop it in as a garnish.

Loose Noose

This stirred bourbon drink was created by Frank Cisneros of Dram in Brooklyn, NY. It appeared in the second edition of “Lush Life: Portraits from the Bar” by Jill DeGroff.

2 oz Bourbon
1/2 oz Sweet Vermouth
1/2 oz Fino Sherry
1/2 teaspoon St. Elizabeth Allspice Dram
2 dashes Bittermens Xocolatl Mole Bitters

Stir with ice. Strain into a chilled cocktail coupe. Garnish with an orange twist.

Diablo Azul

Created by Bob McCoy while at Eastern Standard, Boston, MA

3/4 oz Blanco Tequila (Siembra Azul)
3/4 oz Yellow Chartreuse
3/4 oz Cointreau
3/4 oz Lime Juice
1 dash Bittermens Hopped Grapefruit Bitters

Shake and strain into a cocktail glass. No garnish.

Among Dreams

This Manhattan-inspired cocktail was created by Turk Dietrich of Cure in New Orleans, LA

2 oz Carpano Antica
½ oz Green Chartreuse
½ oz Rye Whiskey
9 drops Bittermens ’Elemakule Tiki Bitters
7 drops Fee Bros. Old Fashion Aromatic Bitters

Combine liquid ingredients and stir with ice. Strain into a chilled cocktail glass.

Northern Lights

Created by Tom Schlesinger-Guidelli, the Northern Lights is one of the signature cocktails at Craigie on Main in Cambridge, MA

1.5 oz Scotch
3/4 oz St. Germain Elderflower Liqueur
1/4 oz Clear Creek Douglas Fir Eau de Vie
1/2 oz fresh lemon juice
1/4 oz fresh orange juice
1/4 oz Demerara syrup (1:1 demerara sugar and water)
2 dashes Bittermens ‘Elemakule Tiki Bitters

Combine Scotch, St. Germain, Eau de Vie, lemon juice, orange juice and syrup in a shaker. Add ice and shake vigorously. Strain into a chilled cocktail glass and garnish with a lemon twist.

Rum Manhattan

Created by Ed Hamilton of the Ministry of Rum, this cocktail was presented at the Diageo “Cocktails Around the World” event at Tales of the Cocktail 2011.

3/4 oz Zacapa Rum 23
1/2 oz Dolin Rouge Vermouth
2 dashes Bittermens Xocolatl Mole Bitters

Combine ingredients in a mixing glass and fill with ice. Stir until chilled and strain into a cocktail glass. Serve straight up with either a cherry or twist of orange, lemon or lime.

Grito de Dolores

Andy Seymour of AKA Wine Geek created this cocktail, which was featured at Diageo’s “Cocktails Around the World” event at Tales of the Cocktail 2011.

3/4 oz Tanqueray No. TEN
1/2 oz Del Maguey Crema Mezcal
1 dash Del Maguey Tobala Mezcal
2 dashes Bittermens Xocolatl Mole Bitters
Grapefruit Twist for Garnish

Combine ingredients into cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with a wide grapefruit twist.

Sadie Hawkins Sling

This bourbon-based tiki cocktail from JBird in New York City is big enough for two!

Photograph: Jessica Leibowitz

1 pineapple
2 dashes Bittermens ‘Elemakule Tiki Bitters
1/2 oz demerara syrup *
3/4 oz John D. Taylor’s Falernum
3/4 oz pear brandy
1/2 oz Rothman & Winter Orchard Apricot Liqueur
1 oz freshly squeezed lemon juice
2 oz pineapple juice
4 oz Buffalo Trace Bourbon

Core pineapple (leaving a few inches of fruit at the bottom to make an oversize vessel). Freeze overnight in a Ziploc bag.

Put a small amount of ice in a cocktail shaker. Add bitters, demerara syrup, falernum, pear brandy, apricot liqueur, lemon juice, pineapple juice, and bourbon.

Shake and strain into the cored and frozen pineapple. Add crushed ice stir with a swizzle stick or long spoon. Add more crushed ice and garnish as desired (pineapple leaves, orange slices, bendy straws, umbrella…)

* To make demerara syrup: heat sugar with water over low in a small saucepan, stirring to dissolve. Let cool. Keep refrigerated.

Peru Negro

Created by Brother Cleve, the Godfather of Boston’s cocktail revival

1 oz Macchu Pisco
1 oz Gran Classico Bitter Liqueur
1 oz Sweet Vermouth
1/2 oz Amaro Nonino
2 dashes Bittermens Xocolatl Mole Bitters

Stir and serve up with an orange twist.

Hiram Bingham

Created by Jay Crabb of the Walnut Creek Yacht Club in Walnut Creek, CA, this cocktail appeared in the July/August 2011 issue of Imbibe Magazine. It is named for the explorer who came across the ruins of Machu Picchu in 1911.

1.5 oz Quebranta Pisco
1 oz Apricot Liqueur (such as Rothman & Winter)
1 oz fresh lime juice
1/4 oz Cane Syrup
2-3 dashes Bittermens ‘Elemakule Tiki Bitters
6 leaves fresh mint, torn
Chilled Brut Sparkling Wine

Combine ingredients in a shaker and fill with ice. Shake until chilled (about 10 seconds). Double strain through a fine-mesh strainer into a chilled flute glass. Garnish with a dried apricot and a mint sprig.

Shandygaff

The Golden Dawn, Auckland, New Zealand (thanks to Jacob Briars for the recipe!)

“A Dickensian marriage of gin, beer and ginger beer, and lemon, finished with outrageously good grapefruit bitters.”

45 mls (1.5 oz) Beefeater gin
90 mls (3 oz) Hallertau No. 1 (The Golden Dawn’s draft house beer, which is similar to a more aromatic, fruity Brooklyn Lager)
90 mls (3 oz) Bundaberg Ginger Beer
Bittermens Hopped Grapefruit Bitters to garnish

Fill a beer glass with ice, add gin and beer, stir quickly, then top with ginger beer. Finish with 3 lemon wedges and a couple of dashes of Bittermens Hopped Grapefruit bitters atop the glass.

Boston Tea Party (Punch)

From Jim Meehan of New York’s PDT for the Wall Street Journal

1 750 ml bottle Banks 5 Island Rum
18 oz Sencha Green Tea
1 375ml bottle Noilly Prat Dry Vermouth
6 oz St. Germain Elderflower Liqueur
½ oz Bittermens Boston Bittahs

Combine all ingredients and chill in a refrigerator. Serve in a bowl with a large block of ice. Garnish each serving with grated nutmeg. Serves many.

The Smoking Gun

Winner of the 2010 Metropolitan Opera Cocktail Competition
Created by Lynnette Marrero – Peels, NYC

1/4 oz Cio Ciaro
1.5 oz Rittenhouse Rye
1/4 oz Smoked demerara*
1 dash Bittermens Xocolatl Mole Bitters
1 dash Angostura Bitters

Garnish with a flamed orange zest.

* 1 tbsp Lapsong Souchong tea brewed into 8 oz water. Add tea to boiling water and let it steep for 2 hours. Add tea to 8 oz demerara over medium heat. Simmer and reduce. Chill.

East India Trading Company

Winner of the 2010 Appleton Estate Reserve “Remixology” Bartender’s Challenge
Created by Brian Miller

2 oz Appleton Estate Reserve
3/4 oz East India Solera Sherry
1/2 oz Ramazotti
2 dashes Bittermens Xocolatl Mole Bitters

Stir & strain into a coupe – no garnish.

Alicante

Winner of the 2010 Tales of the Cocktail Bar Room Brawl
Winning Bar: Drink, Boston
Created by Scott Holliday – Rendezvous, Cambridge, MA

1.5 oz Grand Marnier
1 oz Van Oosten Batavia Arrack
1 oz Noilly Prat Dry Vermouth
2 dashes Angostura Orange Bitters
2 dashes Bittermens Xocolatl Mole Bitters

– Combine all ingredients in double old fashioned glass over a large chunk of ice.
– Stir to incorporate and dilute.
– Orange Twist (expel the oil over drink, discard the twist) and sprinkle salt on the ice cube.

History (from Drink’s Facebook Page): Scott Holliday (from Rendezvous in Cambridge, MA) created this cocktail. Alicante is a city in Spain, located on the southwest coast, on the Mediterranean. It is the capital of the province of Alicante, and one of the fastest growing cities in Spain. The area has been inhabited for over 7,000 years, and was a vital trading port for early civilization. The Alicante is a unique cocktail in that the combination of ingredients allow sweet, salt, bitter & umami to all shine through in one glass. The matching of orange and chocolate balance well with the funkiness of Batavia Arrack.

Cider a la Minute

Created by Heather Mojer – Hungry Mother, Cambridge, MA

1/4 of a Macoun apple, grated
1 pinch cinnamon
1 pinch nutmeg
1/3 oz Becherovka
1/2 oz Velvet Falernum
1.5 oz Ron Zacapa Solera 23

Shake and strain into an ice filled collins glass. Top with 2 dashes Bittermens ‘Elemakule Tiki Bitters and Fevertree ginger beer

Tequila Amargo

When you ask a “barman” what he can do for a bitter tequila drink and this is what he comes up with, you know you’re at the right place. This is a creation from the legendary Fernando del Diego, owner of Del Diego in Madrid. (Jan 16, 2009).

3 of Herradura Reposado Tequila
1 golpe of Creme de Cassis
1 golpe Moet and Chandon Marc de Champagne
1 golpe Punt e Mes
4 dashes Bittermens ‘Elemakule Tiki Bitters

Now, his 𔄛” means a three count, and a “golpe” is a splash… I’d translate it like this:

2 oz Herradura Reposado Tequila
2 bar spoons Creme de Cassis
2 bar spoons Moet and Chandon Marc de Champagne
2 bar spoons Punt e Mes
4 dashes Bittermens ‘Elemakule Tiki Bitters

Stir and serve up in a cocktail glass. Finish with a wide orange peel.

Opaka Raka

Created by Brian Miller as part of the launch of the now defunct Elettaria. It’s a new Tiki classic, featured in Beachbum Berry Remixed (p. 206).

1.5 oz Junipero Gin (if not available, Tanqueray can be substituted)
1.5 oz Donn’s Spices #2 (equal parts vanilla syrup and allspice dram)
3/4 oz Lime Juice
1/4 oz Simple Syrup
1 dash Bittermens ‘Elemakule Tiki Bitters

Shake with ice and serve in a highball glass filled with fresh ice. Garnish with a lime wheel.

#42

A summer refresher from the team at Hungry Mother in Cambridge, MA.

2.5 oz Greylock Gin
1/4 oz Dry Vermouth
1/4 oz Honey Syrup
1 dash Bittermens Boston Bittahs

Stir and serve in a coupe glass with a lemon twist.

Right Hand

Created by Michael McIlroy of Milk and Honey and Little Branch in 2007. Executed properly, this cocktail is perfectly balanced with an amazing vanilla finish.

1.5 oz Aged Rum (Matusalem Gran Reserva)
3/4 oz Carpano Antica
3/4 oz Campari
2 dashes Bittermens Xocolatl Mole Bitters

Stir and serve up in a cocktail glass

The Conference

A play on the Old Fashioned by Brian Miller at Death and Company, 2007. It’s one of those drinks that evolves as the ice slowly melts into the cocktail.

1/4 oz Demerara Sugar Syrup
1/2 oz Rittenhouse Bonded Rye (100 Proof)
1/2 oz Buffalo Trace Bourbon
1/2 oz Cognac
1/2 oz Calvados
2 dashes Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters

Garnish
Orange Twist (wide)
Lemon Twist (wide)

Stir all the ingredients aside from the twists in an ice filled shaker glass. Strain into a double old fashioned glass over ice. Add orange and lemon twists.

Latin Quarter

Joaquín Simó reinterprets the classic Sazerac with fantastic results. Death and Company, 2007.

2 oz Ron Zacapa 23 year old Rum
1/2 barspoon Sugar Cane Syrup
1 dash Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters
3 dashes Peychaud Bitters
Lemon Twist

Rinse
Absinthe (Herbsaint or Ricard)

Fill a double old fashioned glass with ice and a small amount of Absinthe (Herbsaint or Ricard). Stir the rum, sugar cane syrup and bitters in an ice filled shaker glass. Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass. Twist lemon peel over the glass and discard (do not put the twist in the glass).

The beginnings of Ago Perrone’s Dolce and Cabana

Dolce and Cabana

Ago Perrone, one of London’s amazing bartenders, created this fantastic cocktail while at Montgomery Place that showcases Cabana Cachaça.

45 ml (1.5 oz) Cabana Cachaça
20 ml (2/3 oz) Lillet Rouge
2 dashes Bittermens Hopped Grapefruit Bitters
2 dashes Bittermens Xocolatl Mole Bitters
5 ml (1/2 barspoon) Simple Syrup
Lemon Twist (discard after twisting)

Stir in a large beaker (like the one in the picture to the right) and strain into a cocktail coupe. Twist and discard lemon and garnish with a fresh cherry.

Second Sip

This is what happened when we challenged Brian Miller, then at Death and Company, to come up with a cocktail that combines scotch, bitters and Fernet Branca…

2 oz Compass Box Asyla Scotch
1/2 oz Carpano Antica sweet vermouth
1/2 oz Cockburn 20 yr old Tawny Port
1/4 oz Fernet Branca
2 dashes Bittermens Xocolatl Mole Bitters

Stir, strain and serve in a coupe. Please, no garnish!

New England Daiquiri

A modification of a classic cocktail by Joaquín Simó at Death and Company, 2007.

2 oz Ron Zacapa 23 year old Rum
1/2 oz Lemon Juice
2 tsp Maple Syrup
1 dash Bittermens Xocolatl Mole Bitters

Shake and serve up in a cocktail glass.

Camerone

Created by Paul Clarke while reviewing Bittermens for the Cocktail Chronicles.

2 oz Reposado Tequila (Don Julio)
3/4 oz Amer Picon
1/4 oz Licor 43
2 dashes Bittermens Xocolatl Mole Bitters

Stir well with ice and strain into a chilled cocktail glass.

Neisson Negroni

Created by Avery Glasser while at Death and Company with Ed Hamilton, the Minister of Rum. Though the contents are remarkably similar to the Right Hand, the different proportions create a remarkably different drink.

1 oz Neisson Reserve Agricole Rum
1 oz Campari
3/4 oz Carpano Antica
1 dash Bittermens Xocolatl Mole Bitters

Stir and serve up in a cocktail glass with an orange twist.

Chocolate Martica

1 oz Appleton V/X Rum
1 oz Cognac (Courvoisier VS)
1 oz Carpano Antica
1/4 oz Luxardo Maraschino
2 dashes Bittermens Xocolatl Mole Bitters

Stirred and served up in a cocktail glass.

Young Laddie

Joaquín Simó riffs on an Old Fashioned, substituting scotch for the more common bourbon. The resulting drink is extremely complex yet surprisingly refreshing. Death and Company, 2007.

2 oz Bruichladdich “Rocks” Scotch Whisky
1/4 oz Simple Syrup
1 dash Peychaud Bitters
1 dash Bittermens Hopped Grapefruit Bitters

Garnish
Orange Twist (wide)
Grapefruit Twist (wide)

Stir all the ingredients aside from the twists in an ice filled shaker glass. Strain into a double old fashioned glass over ice. Add orange and grapefruit twists.

South of North

A Brian Miller original – crisp, fruity and positively habit forming. Death and Company, 2007.

1 oz Herradura Silver Tequila
3/4 oz St. Germain Elderflower Liqueur
1/2 oz Lime
1/4 oz Simple Syrup
1 dash Bittermens Hopped Grapefruit Bitters
2 oz Champagne (Pol Roger)

Shake all ingredients aside from the Champagne. Strain into a Collins glass filled with ice cubes. Top with Champagne.


Ingredients

  • 1 lb. box of mini bowtie pasta cooked
  • 2 small cans 11oz of mandarin oranges, drained
  • 2 whole roasted red peppers sliced then chopped
  • 1 green pepper chopped
  • 1 small sweet onion chopped
  • 1/4 cup fresh parsley chopped
  • 3/4 cup salted sunflowers seeds

Lemon Honey Dressing

  • 1 lemon Juiced and zested
  • 2 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 2 tablespoon light rice wine vinegar
  • 1/3 cup extra virgin olive oil

Instructions

Notes

Nutrition

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Aplets and Cotlets Recipe

Aplets and Cotlets are a delicious Northwest candy that are made with gelatin, walnuts, and apples. Aplets and Cotlets candies are considered a Northwest delicacy. This is my version of the delicious apple and apricot gelatin candy made by the Liberty Orchards. This candy will make a great addition to your Christmas candy tray.

History: Developed by two Armenian men, Armen Tertsgian and Mark Balaban, who bought an apple farm (called Liberty Orchards) in the small town of Cashmere in eastern Washington state. Times were tough in 1918 for most orchard growers, and Tertsagian and Balaban searched for new ways to make use of their surplus fruit. Apple dehydration seemed a logical first move, and coinciding with America’s involvement in World War I, the orchard owners began providing apples for U.S. soldiers. After the war, they remembered the popular eastern candy they had loved as children called rahat locum or Turkish Delight.

After much research and development on their kitchen stove, they perfected a delicious apple and walnut recipe that they called Aplets. In 1963, at the Seattle World’s Fair, they introduced hundreds of thousands of people from outside the Northwest to this candy.


Citrus Salt Recipe

I'm not kidding when I tell you it looks like a citrus orchard shook out its limbs in my kitchen. There are sweet limes and Meyer lemons on the counter near the sink, wild limes in the corners of window sills, oblong mandarinquats and petite kalamansi oranges scattered across other flat surfaces. And then, the prize of all prizes, a massive, electric-yellow Buddha's hand (direct from a very special Southern California garden) putting off more fragrance than the rest combined. So, I set to work making a spectrum of citrus salts.

They're pretty, and provide a pop of surprise, and your friends will love you even more when you hand them little jars to take home. Mostly, I use these as finishing salts. I love the wild lime salt sprinkled over coconut milk-based curries, or as a finishing touch on spring rolls. Mandarinquat salt sprinkled over homemade sea salt caramels? Give me a minute while I add that to my to-do list. Later in the year, the clementine and Meyer lemon salts are perfect on fava beans and asparagus. Beyond that, heirloom tomatoes.

I'm going to give you my basic technique down below. You can use that as a jumping off point and go from there. A lot of what this comes down to is personal preference. You'll notice I call for flaky sea salt. For this sort of thing, I like the kind of light, flaky salt crystals you can crush between your fingertips. I use Maldon. You give this salt a good, long toss with the citrus zest and then bake the mixture dry. You can certainly leave the salt like this, but I like to give it just a few pulses in the food processor to break it down a bit. It's still light and flaky, just less so. All said, feel free to experiment with different salts. And process them powder fine if you like. I typically use about 1 tablespoon of zest to 1/2 cup of salt, but you might want to increase or decrease the amount of zest. Again, play around. Make blends. Take notes related to which ones you like, and how you're using them.

One other note. You'll only use the zest here. But you don't want all that amazing juice to go to waste, so zest the citrus first, then juice it as well. You can freeze the individual juices for later use, or, I like to make riffs on this sort of strong citrus ginger juice.

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I love this recipe. I found it years ago here, made it every couple of weeks for a long time, then forgot about it. Just re-found now, and am searching for the meat dish which went with it. I know it was a BBQ.

Yum! Love this recipe and I will make it often. Great for summertime BBQs and goes great with pork.

No water added and just mayo (didn't have the sour cream) but it has a nice, light flavor.

I've never been a huge fan of coleslaw, but I love this recipe. I have changed a few things, no water added and the juice of a whole small lemon. I also added a good long squirt of siracha chili sauce. Gives it a nice flavorful kick.

I love all kinds of slaw. I have now made this one two ways: first, with full fat sour cream and the low fat mayo second, with reduced fat sour cream and low fat mayo. These differences were just about taking advantage of what was in the fridge. Without a doubt, the regular sour cream/low fat mayo version resulted in the best, creamiest texture. It's not a bad way to go, because it's really not a lot of sour cream at all. The lemony flavors in both are delicious and improve over a day or so. Finally, technique: cut the cabbage with a good knife into small squares. Let it rest, sprinkled with salt, in a colander for about 20 minutes. Press off excess moisture with a towel. Then add the dressing. The dressing will cling and won't be watered down.

I have made this recipe about 5 times now, and it has become my favourite. It took me a long time to find a nice tasting lower fat version of cole slaw. This is an excellent recipe, and I agree with the other reviewers: refreshing. The lemon taste is not overwhelming, and really works with the cabbage.

Whoops, my review was wrong--I did leave out the water--didn't even notice it. Definitely would not add.

I gave this 3 forks because after all it is cole slaw, but what a difference. This could be a side dish for a fish meal also, like the slaw we had at Walt's Fish Shack in John's Pass, FL. I followed the recipe exactly, served to a crowd and it was delicious.

Delicious and very refreshing! I didn't add the water but other than that I made it exactly as written. I'll be serving it with pulled pork and grilled fish.

I've tried several coleslaw recipes and this is my favorite so far. Made it to go with the shredded pork wrap recipe (which is delightful!). I used fresh ingredients, not from a bag (not that I wouldn't if I was in a pinch but you know. it's in a bag) and followed the recipe almost exactly. My husband was sent to pick the parsley out of the garden and also accidentally plucked a bit of summer savory and lemon thyme, so I threw those in as well. It was superior coleslaw experience. I am eager to try the lemon coleslaw with fish and glad to see that others enjoyed this combination.

Because of a diet and limited items in the fridge, I had to change it up a bit. Thanks to those who provided alternate suggestions. Really yummy and fresh! omitted: mayo, water, scallion, parsley. Substituted: yogurt for sour cream added: finely diced radish. delicious!

Unique and tasty! Made it just as written and served it with lobster rolls at a beach picnic. Refreshing and cool.

I really like this healthy slaw recipe. I use either pineapple or orange juice instead of water. It is very refreshing and light instead of the usual slaw which is cabbage mixed with a pound of mayo.

A yummy and different coleslaw! I used some red cabbage for more color and it looked as good as it tasted -- great!

Great slaw to go with the shredded pork (included in that recipe). Would be very unlikely to serve as a stand-alone slaw. Saved some time with bagged slaw and bagged shredded carrots.

This coleslaw is a great variation of traditional coleslaw. Per other reviewers comments I eliminated the water and used a little bit of pinneapple vinegar and cilantro instead of parsley. I added it to toasted blackened mahi mahi sandwhiches. Fantastic! the next day the coleslaw was still very good, but a little bit of extra liquid had accumulated which I drained off. Still very good. This recipe is a keeper.

As amended, this was a great cole-slaw. I used a red-cabbage, regular Sour Cream and Mayonaise, 6 teaspoons of lemon juice and no water. Didn't add the scallions or parsley either. This imparted a great balance of creamy and tanginess. This will be a staple recipe for me.

I'm with Casa Grande. The dressing was pleasant but very watery. The green onion was unnecessary and odd, and the parsley turned into ragged, limp shreds of blackish green vegetable material in about two minutes.

I followed this recipe except I added lowfat plain yogurt instead of sour cream and I also added cilantro. Very good and fresh tasting coleslaw!

Yum. Great with the pulled pork. We put cole slaw/cabbage on all tacos not just fish tacos and I make whatever slaw I'm in the mood for. This will be a frequent choice.

This is a very fresh and light recipe. We used it with the shredded pork and thought the combo was great.

I was not very impressed with this recipe. I followed it exactly, except for using regular mayonnaise and sour cream. The dressing was very watery. After I refrigerated the slaw for an hour as directed, it was almost starting to get soggy. I liked the lemon flavor, but it did not have the crunch that I was looking for. Using less water or more mayo/sour cream might help. However, I won't bother making this again. There are many other side dish or salad recipes that are much better.

An excellent slaw recipe, very refreshing. I usually increase the amount of sour cream to equal the amount of mayonnaise to make it a bit creamier.


Lemon Filling

  • 1 cup sugar
  • 4 TBS flour
  • 1 1/4 cups of water
  • 3 yolks, slightly beaten
  • 1/4 freshly squeezed lemon juice
  • 2 TBS butter, melted
  • 1/2 tsp. grated lemon peel
  • dash of salt
  • Delicious Orchards dessert shells or slices of Delicious Orchards Gold Cake

In a bowl, mix sugar, flour and salt. Gradually add water and mix to combine. Beat three yolks slightly and add to water mixture. Cook until thick, about 10 minutes, and add 1/4 cup freshly squeezed lemon juice, two tablespoons melted butter and the grated lemon peel. Let cool completely. This filling can be refrigerated in an airtight container overnight. When ready to serve, spoon onto dessert shells or Gold Cake. and top with whipped cream.


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