Dutch’s Bitters Recipes
Rum Truffle created by Moses Laboy of Red Rooster, NYC
1oz. Zacapa rum
1oz. Flor de Cana rum
¾ oz. fresh lime juice
¾ oz. simple syrup
2 dashes Dutch’s Colonial Cocktail Bitters
1 dash Angostura bitters
Big pinch of truffle salt on top to finish the cocktail
Shake all ingredients except truffle salt on ice and strain into a chilled cocktail glass. Sprinkle with a big pinch of truffle salt on top.
My Delight created by Moses Laboy of Red Rooster, NYC
2 oz. Cognac
1 oz. Cinnamon-infused simple syrup
1 tsp. apple butter
3/4 oz. fresh lime juice
2 splashes of Dutch’s Colonial cocktail bitters
Shake on ice while dancing to the rhythm of the boogie. Strain into a chilled cocktail glass. Garnish with a dehydrated pineapple for a little tropical fun. Drink a drop, then hippie to the hip hop…and then drink the rest.
Jefferson’s Presidential Manhattan served at Hill Country BBQ, NYC
2 1/2 oz. Jefferson’s Rye
3/4 oz. sweet vermouth
2 droppers Dutch’s Colonial Cocktail Bitters
1 brandied cherry
A flamed orange twist
Stir Rye and Vermouth on ice, Strain into a chilled cocktail glass, top with bitters, and garnish with the cherry and flamed orange twist.
The Lion’s Tail (slightly modified) Created by Brian Robinson: Review Editor at the Wormwood Society
2 oz. Leopold’s American Whiskey
3/4 oz Pimento Dram
1/2 oz lime juice
1/2 tbsp peppercorn syrup
2 dashes Dutch’s Colonial bitters
Stir on ice and strain into a chilled cocktail glass.
Holy Cow! Created by Houston Eaves, Bar Manager at Contigo Austin
1 ½ oz. Gran Classico Bitter
1 oz. Highland Park 12
1 oz. Perucci Vermouth
2 dashes Dutch’s Colonial Cocktail bitters
Stir on ice and strain into a chilled coupe. Garnish with a lemon twist.
Red Skies At Night created by Max Messier of Whiskey Tango Foxtrot, NYC
1 ½ oz. Great King Street Whisky
½ oz. Blood Orange juice
1 oz. Winter Chai Concentrate
4 stabs of Dutch’s Colonial Cocktail Bitters
Shake on ice and strain into a chilled cocktail glass. Garnish with a Blood Orange peel twist.
Fireside Stir created by Lydia Reissmueller of Tender Bar, Portland, OR
2 oz. Rye Whiskey (Old Overholt, or Russell’s Reserve)
1/3 oz. Pomegranate Black Pepper Syrup
3 Drops Dutch’s Colonial Bitters
Stir over ice, and strain into an Old-Fashioned glass over ice.
Garnish with a twist of grapefruit and a smacked sprig of rosemary.
This Old-Fashioned variation celebrates pomegranate season, while spice berries (the main flavoring in the bitters) and black pepper give a snappy edge.
Secret Agent No. 3 Created by Duane Fernandez of Entwine, NYC
2 oz. The Glenrothes Select Reserve
½ oz. Flor de Cana 7-Year Rum
¼ oz. maraschino liqueur
¼ oz. fresh lemon juice
¼ oz. agave nectar
2 dashes Dutch’s Colonial Cocktail Bitters
2 dashes liquid smoke
Shake all ingredients over ice and strain into a chilled coupe glass rimmed with black pepper and smoked salt. Top with bitters and liquid smoke and garnish with a flamed lemon zest.
Americana Punch created by Fredo Ceraso of Loungerati
2 oz of Wild Turkey Rye 101 Proof
3/4 oz of St. Germain
3/4 oz fresh lemon juice
1 oz simple syrup
3-5 dashes of Dutch’s Colonial Cocktail Bitters
Lemon wheels and cherries
Combine everything except sparkling wine, add ice and shake until well chilled. Strain into goblet and top off with sparkling wine. Garnish with lemon wheel and cherry.
Victory Buck created by Fredo Ceraso of Loungerati
1 oz Jim Beam Bourbon
1 oz Hennessy Cognac
½ oz fresh lemon
2-4 Dashes of Dutch’s Colonial Cocktail bitters
Build in glass over ice and top off with ginger ale. Garnish with lemon wedge.
The Promised Land created by Pamela Wiznitzer of King, NYC
1.5 oz. Cardinal Mendoza brandy
½ oz. grenadine
¾ oz. lemon juice
1 fig (cut in half)
4 drops Dutch’s Colonial Cocktail Bitters
6 drops Dutch’s Colonial Cocktail Bitters for garnish
Muddle fig and lemon. Add remainder of ingredients and shake for 45-50 seconds without ice. Add ice and shake for an additional 20-30 seconds. Double strain into a chilled coupe glass and garnish with a line of 5-6 drops of Dutch colonial bitters. Use a cocktail stirrer to make a design with the bitters.
Dutch Sidecar created by Xan Garcia-Riley of Cornerstone Tavern & The Stag’s Head
2 oz. Dutch’s Peach Brandy
1 oz. Cointreau
1/2 oz. Pomegranate molasses
1/2 oz. Simple syrup
3 Lemon wedges
3 Drops of Dutch’s Colonial Cocktail Bitters
Splash of water
Muddle the lemons with the pomegranate molasses and the water. After the molasses is melted, add rest of ingredients. Shake with ice.
Pour into a sugar-rimmed martini glass. Garnish with a lemon twist.