Recipes

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Bloody Mary Bitters

 

BAD DOG (MISO CUCUMBER) BLOODY MARY

1 bottle Zing Zang
2 oz Fire and Damnation bitters
½ oz Bad Dog Bar Craft Bloody Mary Bitters
4 oz fresh cucumber juice (1 whole English cucumber)
1 tbs yellow miso paste
½ oz white soy sauce
2 oz rice wine vinegar
1 tsp anchovy paste
Grated fresh horseradish to taste

Combine everything together except Zing Zang. Mix thoroughly till the anchovy paste and yellow miso are fully integrated into the mix. Add to Zing Zang and mix thoroughly again. Mix should keep a week or more refrigerated.
Jason Stevens – Bad Dog Bar Craft

 

THE DRY SCOTSMAN

2 oz Caorunn Gin
1 oz Dolin Dry Vermouth
3-5 dashes Bad Dog Bar Craft Bloody Mary Bitters


Garnish with a lemon twist.
Lara Nixon – Bad Dog Bar Craft

 

THE LOOK SEE

Batched drink: makes approximately 20 cocktails

1 bottle Blanco Tequila
16 oz fresh carrot juice
4 oz Paula’s Texas Orange liqueur
4 oz pineapple juice
4 oz lemon juice
1 bottle (4 oz) Bad Dog Bar Craft Bloody Mary Bitters

Combine ingredients and allow to marry for at least an hour or two in the refrigerator (can be made up to 12 hours earlier). Stir the mix and shake it in batches with ice in a boston shaker. Strain into cocktail glasses and serve with a fresh herb of your choice; I like oregano.

Added twist: Before service, rinse cocktail glasses with Mezcal. This can best be achieved by using an atomizer and spraying the glass lightly.
Lara Nixon – Bad Dog Bar Craft

Fire and Damnation Bitters

 

505 STINGER
1½ oz Balcones Baby Blue Corn Whisky
½ oz El Tesoro Platinum Tequila
½ oz Dolin Sweet Vermouth
½ oz Suze
2 dashes Bad Dog Bar Craft Fire and Damnation Bitters
1 dash Bittermens Xocolatl Mole Bitters


Stir in mixing glass, strain into chilled cocktail glass, squeeze lemon peel on top.
Alex Cloutier

 

BLOOD, SAND AND FIRE

1¼ oz Tequila reposado
¾ oz Cherry Brandy (Cherry Heering)
¾ oz Sweet Vermouth
¾ oz Orange Juice
1 dash Bad Dog Bar Craft Fire & Damnation Bitters


Shake together with ice and strain into a chilled cocktail coupe. Add a float of tequila.
Oh how I love the Blood and Sand cocktail…and this spicy version takes it to another level!
Helena Tiare Olsen – A Mountain of Crushed Ice

 

THE DEVIL IS IN THE DETAILS
1½ oz Mezcal Vago Mexicano
½ oz lime juice
½ oz agave syrup
4-5 dashes Bad Dog Bar Craft Fire & Damnation Bitters


Shake. Strain. Collins glass over ice.
Top with house made Ginger Beer and a float of Combier Creme de Mure.
Blackberry and lime garnish. Add extra bitters if you like it spicy.
Leslie Ross – Virtuoso Selections

 

VESUVIUS
1¾ oz Oronoco Brazilian white rum
½ oz rich honey syrup (2 parts honey to 1 part hot water)
½ oz lime juice
1 dash Bad Dog Bar Craft Fire and Damnation Bitters
⅛ tsp Del Maguey Chichicapa mezcal
Lime and mint, to garnish


Combine all ingredients except the mezcal in a shaker. Chill a cocktail glass, then swirl the mezcal in the glass. Shake and strain the rest of the drink into the glass and garnish with a lime wheel and mint leaf.
Jason Stevens – Bad Dog Bar Craft

 

VOLCANIC DAIQUIRI

2 oz white rum (Plantation 3 Stars or Denizen)
¾ oz fresh lime juice
½ oz sugarcane syrup
2 dashes Bad Dog Bar Craft Fire and Damnation Bitters


The daiquiri is one of my absolute favorite cocktails and I have lost count on how many variations I’ve made. This is one more – with a hot bite! The hint of habanero in this cocktail…so good.
Helena Tiare Olsen – A Mountain of Crushed Ice

Sarsaparilla Dry Bitters

 

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


Have you created a cocktail using our bitters?