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Miracle Mile Cocktail Recipes

Clockwork Orange

1 1/2 oz London Dry Gin
1 oz Redbreast 12 year Irish Whiskey 1 oz Orange Juice
1/2 oz Lime Juice
1/2 oz Simple Syrup
2-3 dashes Chocolate/Chili Bitters

Shake with ice, and strain into a chilled cocktail glass. Garnish with freshly grated nutmeg.

Created by Brady Weise, 1886.

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Rode Duivel

2 oz Bols Genever
1 oz Maria al Monte
4 dashes Sour Cherry Bitters

Build all ingredients in a chilled Old Fashioned glass with a single large ice cube. Stir to chill, and garnish with dried cherries.

Created by Jaymee Mandeville, Drago Centro.

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El Corazon

2 oz Paqui Reposado Tequila 1/2 oz Aperol
1/2 oz Sweet Vermouth
1 dash Sour Cherry Bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a grapefruit twist and a cocktail cherry.

Created by Brady Weise, AKA Bistro

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Neon Rose

2 oz Gin
1/2 oz Cocchi Aperitivo Americano 2 dashes Forbidden Bitters

Stir with ice, and strain into a chilled cocktail glass. Garnish with a flamed orange twist.

Created by Funklazy.

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Ruby Sinclair

1 1/2 oz Art in The Age Rhuby 3/4 oz Vya Dry Vermouth 3/4 oz Cynar
2 dashes Yuzu Bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

Created by Matt Wallace, Harvard & Stone

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Why Wait?

1 oz ORO Quebranta Pisco 1 oz Amaro Nonino
1 oz full bodied Red Wine 3 dashes Forbidden Bitters

Stir Pisco, Amaro, and Wine with ice, strain into a chilled cocktail glass, and top with the bitters.

Created by Tarik Kazaleh, The Layover, Oakland CA

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Hi Fidelity

2 oz Lemon Hart 151 Rum
1 1/4 oz Carpano Antica 2-3 dashes Sour Cherry Bitters 2-3 dashes Forbidden Bitters

Stir with ice, and strain into a chilled cocktail glass.

Created by Brady Weise, 1886

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Song From The Second Floor

2 oz Angel’s Envy Bourbon
1 oz Cocchi Vermouth di Torino 1 dash Chocolate/Chili Bitters

Stir with ice, and strain into a chilled coupe.

Created by Jason McGrath, Wood & Vine.

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Sinnerman Cocktail

1 1/2 oz Calvados
2 tsp Cinnamon Syrup
1 1/2 oz Osmanthus Oolong Tea 2-3 dashes Yuzu Bitters

Stir with ice and strain into a chilled cocktail glass.

Created by Roman Milostivy, Chainaya Tea & Cocktail, Moscow

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Sapore Montenegro

1 oz Glenmorangie 10 year old 1/2 oz Amaro Montenegro 3 dashes Forbidden Bitters

Stir with ice, and strain into a chilled cocktail glass. Garnish with a yellow rose petal.

Created by Rogerio Igarashi Vaz, Bar Tram & Trench, Tokyo

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St. Anne’s Helper

2 oz Eagle Rare Bourbon 1/2 oz Amaro Meletti 1/2 oz Carpano Antica 1 dash Forbidden Bitters

Stir with ice, and strain into a chilled coupe. Squeeze orange peel over top and discard.

Created by Danny Long, Big Bar

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Carice

1 oz VL92 Gin
1/2 oz Falernum
1/2 oz Lemon Juice
1 oz Cranberry Juice
2 dashes Forbidden Bitters

Shake with ice, and strain into a chilled cocktail glass.

Created by Marco Mathieux, Josephine’s Restaurant & Bar, Antwerp Belgium

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Midwest Monk

1 oz Templeton Rye
1 oz Carpano Antica
1 oz Benedictine
2 dashes Candy Cap Bitters

Stir with ice, and strain into an absinthe rinsed coupe. Garnish with a lemon twist.

Created by Mia Sarazen, The Hudson LA

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This or That

2 oz Death’s Door Gin or White Whiskey
3/4 oz Lime Juice
3/4 oz Orgeat
1/4 oz Allspice Dram
3 dashes Yuzu Bitters

Shake with ice and strain into a chilled Old Fashioned glass with fresh ice.

Created by Matt Wallace, Harvard & Stone

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The Oaxacan Angel

2 oz Del Maguey Mezcal Vida 1 barspoon Agave Nectar
2 dashes Castilian Bitters

Stir with ice and strain into a chilled Old Fashioned glass with fresh ice. Garnish with a grapefruit twist.

Created by David Kupchinsky, Eveleigh.

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The Left Hand

1 1/2 oz Bourbon
3/4 oz Carpano Antica
3/4 oz Campari
2-3 dashes Chocolate/Chili Bitters

Stir with ice and strain into a chilled cocktail glass. Garnish with a brandied cherry.

Adapted from a recipe by Sam Ross of Milk & Honey.

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The Canadian Tranquilizer

3/4 oz Bourbon
3/4 oz Cognac
1/2 oz Sortilege Canadian Maple Liqueur
2 dashes Yuzu Bitters

Stir with ice and strain into a chilled Old Fashioned glass with fresh ice. Garnish with a lemon twist.

Created by Stefanie Seifer, Tar Pit.

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Bureau of Alcohol, Tobacco & Firearms

1 1/2 oz Bulleit Bourbon 3/4 oz Gran Classico Bitter 1/2 oz Carpano Antica Sweet Vermouth
1 dash liquid smoke
2 dashes Sour Cherry Bitters

Stir with ice, strain into a chilled cocktail glass. Garnish with a maraschino cherry. Created by Lindsay Nader, Harvard & Stone

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Vida Louca

2 oz Gin
1/2 oz Lime Juice 3/4 oz Orgeat
1 big spoonful Avocado 3 dashes Castilian Bitters

Shake hard with ice, and strain into a chilled coupe glass. Created by Francois Vera, Harvard & Stone

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The Venetian

2 oz ORO Pisco Quebranta

1 bar spoon Demerara Syrup 1 bar spoon Maraschino Liqueur 2 dashes Yuzu Bitters
3 dashes Absinthe

Stir with ice and strain into a chilled cocktail glass. Garnish with a grapefruit twist.

Created by Brandon Ristaino, The Del Monte Speakeasy

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Norman Collins

2 oz Sailor Jerry Rum
1 oz Lime Juice
1 tsp Sugar
4 dashes Chocolate/Chili Bitters Ginger Beer
Build first four ingredients over ice in a tall Collins glass, stir to dissolve sugar, top with Ginger Beer, and garnish with a lime wheel.

Created by Mia Sarazen, Harard & Stone

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Milk Punch I Love

2 oz Bourbon
3 oz Whole Milk
3/4 oz Honey Syrup
3 dashes Toasted Pecan Bitters

Shake with ice, strain over fresh ice, top with grated cinnamon and nutmeg.

Created by Cari Hah, Cole’s

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Something Classic

2 oz Beefeater 24 Gin
1 oz dry Tokaji Wine
3/4 oz Cocchi Aperitivo Americano 2 dashes Yuzu Bitters

Stir with ice, and strain into a chilled cocktail glass. Garnish with a grapefruit twist.

Created by Zahra Bates, Providence.

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Pinky Clean

2 oz Vodka
3/4 oz Lime Juice
3/4 oz Pomegranate Juice Ginger Beer
2 dashes Sour Cherry Bitters

Combine first three ingredients in an

ice filled Collins Glass, then top with Ginger Beer and Sour Cherry Bitters.

Created by Cari Hah, Cole’s

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Mezcal Manhattan

2 oz Espadin Mezcal
1 oz Amaro Cio Ciaro
2 dashes Chocolate/Chili Bitters

Stir with ice, strain into a chilled cocktail glass, garnish with a Luxardo cherry, and dust with cocoa powder.

Created by Cari Hah, Cole’s

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Ready Room

1 1/2 oz George Dickel #12 Tennessee Whiskey
1/2 oz Amaro Montenegro
1/2 oz Cocchi Vermouth di Torino 1/2 oz Bowmore Scotch Whisky
4 dashes Bergamot Bitters

Stir with ice, strain into an Old Fashioned glass with fresh ice, garnish with lemon and orange twists.

Created by Christopher Day, Bar Kitchen

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