Angostura bitters
A bottle of cocktail bitters is typically 35–45% alcohol. Since most bitters are used by dashes or in drops, the amount of alcohol is minuscular, making the ABV hard to trace. The flavor is bitter and spicy, with traces of clove and cinnamon. The exact recipe of the Angostura bitters is a secret, with only the top-notch ingredients being known.
Angostura bitters is also great with
Pegu Club
The Pegu Club is a gin-made cocktail that was the signature beverage of Burma's Pegu Club. The club was called after the Pegu, a Burmese river. The first occurrence of the cocktail was in Harry of Ciro's book ABC of Mixing Cocktails from the 1920s. As the composition goes, the drink it's a Gin Sour but without the egg whites and with the addition of bitters.
Planters Punch
Planter’s Punch is an is an IBA Official Cocktail made of a simple mixture of rum, citrus, sugar and spice. This classic drink has been quenching thirsts since the late-1800s, but its origins are murky. The cocktail has been said to have originated at the Planters Hotel in Charleston, South Carolina, but actually originated in Jamaica. Recipes vary for the Planter’s Punch so feel free to give the drink your personal spin.
Trinidad Sour
The Trinidad Sour is a cocktail made with Angostura bitters, orgeat syrup(a sweet nut-based syrup), lemon juice, and rye whiskey. The orgeat, lemon juice helps balance the herbal intensity of the bitters, making the Trinidad Sour a delight. The cocktail recipe was invented by Las Vegas bartender Giuseppe Gonzalez.
Brandy Crusta
The cocktail features brandy, dry curaçao, maraschino liqueur, lemon juice, simple syrup and Angostura bitters with a sugar rim and lemon twist garnish. This recipe, to be used at the new New Orleans bar Jewel of the South, is not very far removed from the one first printed by the bartender Jerry Thomas in his seminal 1862 cocktail manual.
Suffering Bastard
The Suffering Bastard is the name for two different mixed drinks, one being more of a standard cocktail associated with World War II and the other being more of an exotic drink associated with Tiki bars. There are multiple recipe variations and historical origins have been argued and changed over time. As the history goes, a Suffering Bastard cocktail was created in Egypt at the Shepheard's Hotel.
Martinez
The Martinez is a classic cocktail that is widely regarded as the direct precursor to the Martini. It serves as the basis for many modern cocktails, and several different versions of the original exist. The true origin of the Martinez cocktail is unclear. Two early stories attribute the making of a cocktail named the Martinez to bartender Jerry Thomas at the Occidental Hotel.
Manhattan
A Manhattan is a cocktail made with whiskey, sweet vermouth, and bitters. While rye is the traditional whiskey of choice, other commonly used whiskies include Canadian whisky, bourbon, blended whiskey, and Tennessee whiskey. Popular history suggests that the drink originated at the Manhattan Club in New York City in the mid-1870s, where it was invented by Iain Marshall for a banquet hosted by Jennie Jerome.
Vieux Carre
The Vieux Carré is an IBA official cocktail made with rye whiskey, cognac, sweet vermouth liqueur, Bénédictine, and Peychaud's bitters. The cocktail is a slightly sweet, spiced, and warming drink with herbal, citrus, and smoky notes. The recipe was first stirred to life during the 1930s by Walter Bergeron, a bartender at New Orleans Carousel Bar.