Don’s Little Bitter
0.75 tsp
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
0.75 tsp
A bitters made from Seville oranges, cardamom, caraway seed, coriander and burnt sugar.
0.25 oz
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
0.5 oz
A grape distilled base amaro made from various herbs, such as myrrh, rhubarb, chamomile, cardamom, aloe and saffron. Typically 45% ABV.
0.5 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 oz
Otherwise known as rhum agricole vieux. Made from fresh cane juice (rather than molasses) and aged in charred oak barrels, lending a rich smoky flavor. Rhum agricole originated in the French Caribbean islands. Widely available options include Clément Rhum J.M.
Shake with ice and double strain into a coupe glass. #shake #straight
Similar to the Industry Sour and Trinidad Sour. Originally made by Don Lee while working at PDT. "One recipe I have seen online lists the non-potable bitters as double what I was served (1/4 oz Peychaud's, 1/4 oz Orange, 1/2 oz Angustura), and my guess would be that the recipe was trimmed down to fit to Drink's standard 3 oz pre-ice melt volume."
Herbal
Bitter