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The Hudson River
1 oz dry vermouth
¾ oz rye
¾ oz zucca
2 dashes Devil's Larder Chamomile Bitters

Stir & strain into cocktail glass.


La Muerte
1 oz reposado tequila
1 oz scotch
½ oz Atsby Armadillo Cake vermouth
2 dashes Devil's Larder Smoke Bitters

Salted Plum Shochu
Kosher salt and cayenne pepper mixture (4 tbsp kosher salt to 1/4 tsp cayenne pepper)
2 lemon verbena leaves (one for muddling, one for garnish)
4 small sour plums (sliced and without seeds)
1 oz fresh lemon juice
1 lemon wedge
1 tsp simple syrup
2 dashes Devils Larder Yuzu Bitters
3 oz Shochu
Place the kosher salt/cayenne pepper mixture on a plate. Wipe the outer edge of the cocktail glass with the juicy side of the lemon wedge. Run the wet edge of the glass in the spicy salt to create an even rim. Muddle a single verbena leaf in a clean cocktail shaker. Add the sliced sour plums and continue muddling until most of the fruit’s juice is released into the glass. Add simple syrup, bitters, shochu and fill shaker with ice. Shake well. Add mixed cocktail to salt-rimmed glass. Top with fresh verbena. Serve immediately.


Rum Collins
1 ½ oz lime juice, fresh
1 dash velvet falernum
1 dash Devil's Larder Ceylon Cinnamon Bitters
1 ½ oz light rum

Shake & strain into tall glass. Fill with ice & soda. Add lime wheel.


Absinthe & Egg
1 ½ oz absinthe
½ oz gin
2 dashes Devil's Larder Birch Bitters
1 egg white
Shake all ingredients in iced cocktail shaker. Strain into cocktail glass. Add a few drops of Devil's Larder Birch Bitters on top.

1 ½ oz lime juice, fresh
1 dash velvet falernum
1 dash Devil's Larder Ceylon Cinnamon Bitters
1 ½ oz light rum

Shake & strain into tall glass. Fill with ice & soda. Add lime wheel.


Beet Negroni
¾ oz beet infused gin (see below)
¾ oz Campari
¾ oz Uncouth Beet Eucalyptus Vermouth
1 dash Devil's Larder Wormwood Bitters

Build in rocks glass, fill with ice. Add a twist of lemon.

Beet Infused Gin
Add 1 raw beet, diced, to 1 bottle gin. Let sit for 2 weeks.


La Muerte
1 oz reposado tequila
1 oz scotch
½ oz Atsby Armadillo Cake vermouth
2 dashes Devil's Larder Smoke Bitters

Stir & strain into rocks glass. Add lime twist.

 
   
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