BRAZILIAN BITTERS RECIPES
A selection of serves featuring our single origin Brazilian Bitters featuring botanicals that hail from Brazil
East India Cocktail #3
60ml / 2oz VSOP Cognac
5ml / 1 Teaspoon Orange Curaçao
3 Dashes Dr. Adam Elmegirab’s Brazilian Bitters
2 Dashes Luxardo Maraschino
5ml / 1 Teaspoon Pineapple Syrup
Method: Add all ingredients to cocktail shaker, fill with cubed ice and shake hard for 10 seconds
Glass: Chilled coupette
Garnish: Fresh lemon zest & cocktail cherry
Ice: N/A
Maracanã Swizzle
60ml / 2oz Abelha Gold Cachaça
30ml / 1oz Falernum
3 Dashes Dr. Adam Elmegirab’s Brazilian Bitters
30ml / 1oz Fresh Lime Juice
22.5ml / 0.75oz Demerara Sugar Syrup [2-1]
Method: Add all ingredients to glass, fill with crushed ice and churn. Fill with more crushed ice and churn again
Glass: Highball
Garnish: Fresh mint sprig
Ice: Crushed
Five Star
45ml / 1.5oz Ocho Curado Tequila
15ml / 0.5oz Cocchi Vermouth di Torino
15ml / 0.5oz Cynar
3 Dashes Dr. Adam Elmegirab’s Brazilian Bitters
Method: Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds
Glass: Chilled cocktail
Garnish: Cocktail cherry
Ice: N/A
Batida de Café
60ml / 2oz Abelha Silver Cachaça
45ml / 1.5oz Coconut Cream
30ml / 1oz Fresh Espresso
30ml / 1oz Condensed Milk
3 Dashes Dr. Adam Elmegirab’s Brazilian Bitters
Method: Blend all ingredients with around 14oz of crushed ice until smooth
Glass: Highball
Garnish: Fresh grated nutmeg
Ice: N/A
Brandy Buck
60ml / 2oz VSOP Cognac
120ml / 4oz Dry Ginger Ale
2 Dashes Dr. Adam Elmegirab’s Brazilian Bitters
15ml / 0.5oz Fresh Lemon Juice
Method: Build all ingredients over cubed ice and lightly stir
Glass: Highball
Garnish: Fresh lemon wedge
Ice: Cubed
Improved Holland Gin Cocktail
75ml / 2.5oz Bols Genever
7.5ml / 0.25oz Luxardo Maraschino
2 Dashes Dr. Adam Elmegirab’s Brazilian Bitters
7.5ml / 0.25oz Sugar Syrup [2-1]
1 Dash Absinthe
Method: Add all ingredients to mixing glass, fill with cubed ice and stir for 15-20 seconds
Glass: Chilled compete
Ice: N/A
Garnish: Fresh lemon zest