Recipes: Sarsaparilla Dry Bitters

 

BIRD DOG MANHATTAN
2¼ ounces Wild Turkey Bourbon 81 or 101
¾ ounce Cocchi Storico Vermouth di Torino
2 dashes Bad Dog Bar Craft Sarsaparilla Dry Bitters
2 homemade cocktail cherries


Fill a mixing glass ¾ full with ice. Add the bourbon, vermouth, and bitters to the ice, and stir the mixture until chilled (no more than 40 stirs). Strain into a frosted martini glass, add the cherries on a fruit spear and serve.
Albert Schmid

 

BLUEGRASS MAI TAI
20 ml Maker´s Mark
20 ml Bulleit Rye
10 ml Grand Marnier
20 ml lemon juice
15 ml orgeat
5 ml agave syrup
2 dashes Bad Dog Bar Craft Sarsparilla Dry Bitters

Shake and strain over crushed ice in an old fashioned glass. Garnish with a spring of mint.
Jesper – No.19, Oslo

 

BULLEIT BLAZE

1¼ oz Bulleit Rye
½ oz Cointreau
¼ oz lemon juice
¼ oz simple syrup
½ oz sweet vermouth
1 egg white
5 dashes Bad Dog Bar Craft Sarsaparilla Dry bitters
3 dashes chocolate mole bitters

Dry shake rye, Cointreau, lemon juice, simple syrup, sweet vermouth, and egg white. Shake really well. Add sarsaparilla bitters and ice to the shaker. Again shake really well. Strain into a snifter over an orange ribbon. Drop 3 dashes of chocolate mole bitters.
Sean Steele

 

DRY CREEK OLD FASHIONED
1 ½ oz Balcones Rumble
4 dashes Bad Dog Bar Craft Sarsaparilla Dry Bitters
1 sugar cube
½ oz carbonated water
Grapefruit peel for garnish


Muddle the sugar cube, bitters, and water in an old fashioned glass. Add Rumble. Add ice and stir. Express grapefruit peel on drink, twist and place in glass as garnish.
Lara Nixon – Bad Dog Bar Craft

 

FORD HYBRID COCKTAIL
1 oz Old Tom Gin
1 oz blanc vermouth, mid-sweet such as Dolin Blanc
3 dashes orange bitters (Regan’s preferred)
3 dashes Bad Dog Bar Craft Sarsaparilla Dry Bitters
Maraschino cherry, to garnish


Combine all ingredients with ice in a pint glass and stir until chilled. Strain into a cocktail glass. Garnish with a Luxardo maraschino cherry. If you can’t get a genuine maraschino cherry, please skip the cherry.
Lara Nixon – Bad Dog Bar Craft

 

SAFFRON AND SARSAPARILLA “AIRMAIL”

1 oz old extra dry rum
¼ oz fresh lime juice
1 ½ oz Sagra Saffron & Round Rock Honey Liqueur
4 dashes Bad Dog Bar Craft Sarsaparilla Dry Bitters
Prosecco


In a mixing glass add first 3 ingredients and half the bitters amount. Shake and fine strain into a chilled flute. Top with Prosecco and 2 dash bitters float. Garnish with lime twist.
Justin Chamberlin – Sagra

 

SMOKE AND MIRRORS

1 ½ oz Highland Park 12-year-old Scotch
1 oz Bodegas Gongora Duque de Carmona Orange Sherry
½ oz Benedictine
3 dashes Bad Dog Bar Craft Sarsaparilla Dry Bitters


Combine all ingredients in a mixing glass with ice and stir until well chilled. Strain into a chilled coupe. Rub an orange peel around the rim of the glass, flame the oils over the drink and discard.
Bill Norris – Midnight Cowboy