Range·22 products

Bitters

Bitters at Bouchon covers both cocktail-use aromatic bitters and bitter-style aperitif and digestif liqueurs the distinction being more about use occasion than regulatory category. The common thread is botanical complexity built around bitter principles: gentian, cinchona bark, wormwood, and regional herbs and spices form the base of most expressions. As a class, bitters are the most intensely flavoured spirits in the catalogue and the ones where smallest volumes have the largest impact on flavour.

Massenez (Alsace) leads the Bouchon bitters range with an extensive lineup of aromatic bitters and digestif liqueurs drawing on the Alsatian fruit and herb distillation tradition. Maidenii (Macedon Ranges, Victoria) produces Australian vermouth and aperitif bitters with locally-foraged botanicals. Dolin (Chambery, Savoie) primarily known for their Chambery vermouth also produces bitters alongside the vermouth range.

Cocktails

24 cocktails — hover for the recipe

Dripping in Gold
East Coast Boulevard
Empress Negroni
FANCY PINEAPPLE RUM NEGRONI (up)
Flabbergast
Build

45ml Vodka
15ml Campari
15ml Cointreau
30ml Fresh Tangelo Juice
Method

Garnish with dark chocolate shavings and tangelo zest Make the chocolate shavings first (I used a vegetable peeler to do it) and set aside. Add all ingredients except garnishes to shaker. Dry shake for 45-60 seconds. Then fill shaker halfway with ice, shake again until cold and strain into a regular size coupe glass. Grate a little zest on top and sprinkle some dark chocolate shavings. Cheers! Photo credit: @sippingwithstella

Fourange
Frosty Cocktail
Build

45ml Oak Aged Gin
25ml Blend of Campari & Aperol (to lessen the bitterness)
25ml Ginger & Hibiscus Syrup
25ml Organic Habanero Chilli & Lime Juice
15ml Supasawa Sour Mix
Method

Stir with plenty of ice. Pour all into a highball. Add more ice. Top with Black Pepper with Bergamot Tonic. Give it a gentle stir. Garnish with mini flowers of the day. Enjoy using a earth friendly straw! Photo credit: @thecocktail.blog

Ginuman
Heering Negroni
Hibiscus Gin Sour with Campari Foam
Build

45ml Don Fulano Blanco Tequila @sipdonfulano
22.5ml Coconut Fat Washed Campari
15ml PX Sherry
7.5ml Orange Liqueur
45ml Pineapple Juice
15ml Lime Juice
4 dashes Angostura Bitters
Method

Shake everything with ice and strain into collins glass filled with crushed ice. Garnish with a sprig of mint, dehydrated pineapple and lime wheel.

How To Kill A Friend
Build

45ml Mezcal
22ml Campari
37ml Clarified Blood Orange (slightly sweetened for fortification)
15ml Double Heated Pineapple Flesh Syrup
15ml Lime
Method

Place all ingredients in shaker. Add the tiniest bit, maybe two barspoons, of liquid egg White to give a slight whipped consistency and to mellow the bitter notes. Reverse shake rigorously. Pour into cocktail glass and garnish with mint.

Inception
Jungle Bird 51ml Appleton Select Rum
Lost Lake
M o n d a y M o r n i n g
M o r n i n g B l i s s
Build

30ml Mezcal Amores
15ml Oloroso Sherry
15ml Campari
20ml Vermouth
10ml Green Chartreuse
10-15ml Fresh Lemon Juice
7.5ml Sour Cherry Syrup
50ml Guava Lime and Ginger Infused Soda
Method

Garnish/Ice: Frozen Watermelon as the whole drink is full of edible garnishes. Mix it all in a mixing glass with ice for 30-40 seconds, to a good level of dilution to this flavour bomb! Transfer to a glass full of frozen watermelon. Top with chilled Soda!

Mad Mez Party
Build

37ml Amaro Monte
22ml Mezcal
30ml Pineapple Juice
30ml Squeezed Orange
7ml Apple Cider Vinegar
2 barspoon Charred Pineapple Syrup
Method

Place all ingredients in shaker and reverse dry shake. Double strain into cocktail glass over block of ice. Normally we tout the importance of clear ice; but not necessary here. Garnish with pineapple sage.

Mockingjay
MONDAY MORNING CRAWL by @servedbysoberon
Negroni Frappe
PALM COCKATOO by @servedbysoberon
Pav and Tonic
Pineapple Persuasion
Pink Negroni Sour