Recipes
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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?
