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
17 cocktails — hover for the recipe
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Build
45 ml gin
45 ml sweet vermouth
2 dashes Fernet-Branca (or a herbal amaro for the bitter lift)Method
Stir all ingredients with ice until well chilled. Strain into a chilled coupe. Garnish with an orange twist.
Hanky Panky
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Build
45 ml aged rum
20 ml Campari substitute
45 ml fresh pineapple juice
15 ml fresh lime juice
15 ml sugar syrupMethod
Shake all ingredients with ice. Strain into a rocks glass over fresh ice. Garnish with a pineapple wedge.
Jungle Bird
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Build
60 ml rye whiskey
20 ml sweet vermouth
10 ml Cynar (substitute Australian amaro)Method
Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a maraschino cherry.
Little Italy
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Build
30 ml Campari substitute (Australian triple bitter)
30 ml sweet vermouth
Top with dry sparkling wine (~60 ml)Method
Build the bitter and vermouth in a chilled rocks glass over fresh ice. Top with sparkling wine and stir gently. Garnish with an orange slice.
Negroni Sbagliato
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Build
30 ml rye whiskey
30 ml dry vermouth
30 ml Campari substituteMethod
Stir all ingredients with ice until very cold. Strain into a chilled coupe. Garnish with a lemon twist.
Old Pal
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Build
22 ml bourbon
22 ml Aperol substitute
22 ml amaro
22 ml fresh lemon juiceMethod
Shake all ingredients hard with ice. Double strain into a chilled coupe. No garnish.
Paper Plane
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Build
45 ml reposado tequila (or blanco)
20 ml Campari substitute
20 ml sweet vermouth
20 ml dry vermouth
1 dash Angostura bittersMethod
Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with a lemon twist.
Rosita
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Build
50 ml blanco tequila
20 ml fresh lime juice
20 ml fresh pink grapefruit juice
10 ml Campari substitute
10 ml sugar syrupMethod
Shake all ingredients with ice. Double strain into a chilled coupe. Garnish with a grapefruit twist.
Siesta
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Build
30 ml overproof rum (or aged rum)
15 ml triple sec
15 ml coffee liqueur (or espresso amaro)
Top with hot brewed coffee (~100 ml)
Whipped cream to finishMethod
Rim a heatproof glass with sugar (and flame the spirit, if you have the kit and skill). Build spirits in the glass. Top with hot coffee. Crown with lightly whipped cream and grated nutmeg.
Spanish Coffee
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Build
30 ml gin
30 ml Suze (gentian aperitif — substitute Australian triple bitter for similar bitter lift)
30 ml blanc vermouthMethod
Stir all ingredients with ice until very cold. Strain into a rocks glass over a large cube. Garnish with a lemon twist.
White Negroni
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Build
50 ml vodka
20 ml coffee liqueur (or 20 ml espresso amaro)
30 ml fresh creamMethod
Build vodka and coffee liqueur over ice in a chilled rocks glass. Slowly float the cream over the back of a bar spoon. Do not stir. No garnish.
White Russian
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Build
2 oz Mezcal Vago Elote
.5 oz sweet vermouth
.5 oz Ramazzotti Amaro
3 dashes Angostura bittersMethod
Combine all ingredients in a mixing glass. Add ice and stir for 15 seconds or until well-chilled. Strain into a chilled cocktail glass. Garnish with a clove-studded orange swath.
Elote Manhattan
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Build
30 ml Henri Bardouin Pastis
30 ml Sweet vermouth
30 ml Bitter aperitivo (Dolin Bitter or Three Foxes Triple Bitter)
Garnish: orange peelMethod
Combine all three in an old fashioned glass with a large ice cube. Stir for 25 seconds. Express a generous orange peel over the surface and drop it in.
Pastis Negroni
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Build
30 ml Pisco
30 ml Sweet vermouth
30 ml Campari (or Italian red bitter)
Garnish: orange peelMethod
Combine all three in a mixing glass with ice. Stir for 20 seconds until well chilled and diluted. Strain over a large ice cube in a rocks glass. Express an orange peel over the top and drop it in.
Pisco Negroni (Capitán Negroni)
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Build
4.5 cl Domaine Tariquet Bas-Armagnac VSOP
3 cl Amaro Lucano
2 dashes green Chartreuse
Angostura bittersMethod
Stir all ingredients in a rocks glass with one large ice cube until chilled. Garnish with a flamed orange peel.
The Crows' Old-Fashioned
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Build
30 ml Mezcal Vago Espadin
30 ml Distilleria Negroni Vermouth Rosso
30 ml Campari (or bitter aperitivo)Method
Stir all ingredients with ice in a mixing glass for 20 seconds. Strain into a rocks glass over a large ice cube. Garnish with an orange peel — express the oils over the surface.
Mezcal Negroni
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Build
30 ml gin
30 ml Campari
30 ml Distilleria Negroni Vermouth RossoMethod
Stir all ingredients with ice for 20 seconds. Strain into a rocks glass over a large ice cube. Garnish with an orange peel.
Negroni
Bitters
22 products
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