Below is a selection of cocktails that have been created by talented bartenders across the world. This page care of our wonderful friends at Bittermens. Thanks Avery Glasser!

Featured Cocktails


“Rum Row” Old Fashioned
Created by Dominic Venegas of the NoMad Hotel, this cocktail was the winner of the Tales of the Cocktail 2012 Official Cocktail Competition.

1.25 oz El Dorado 12 year old Rum
3/4 oz Banks 5 Island Rum
1/4 oz water
1 barspoon Muscovado Sugar
1 dash Angostura Orange Bitters
1 drop Bittermens Burlesque Bitters
Navel orange peel, squeezed over and dropped in

Place one bar spoon of Muscovado Sugar in an Old Fashioned glass. Drop Orange and Burlesque bitters in sugar, add 1/4 oz water, and add 3-4 cubes of ice. Stir for about 5-7 seconds. Pour in 3/4 oz Banks 5 Island Rum and 1.25 oz El Dorado 12 year old Rum. Garnish with a navel orange peel.

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The 700 Songs Gimlet
The Shanty at New York Distilling Company, Brooklyn, NY

1.5 oz NY Distilling Co. Perry’s Tot Navy Strength Gin
3/4 oz fresh lime juice
1/2 oz simple syrup
1/4 oz cinnamon syrup
5 drops Bittermens Hellfire Habanero Shrub

Shake and strain into a chilled cocktail glass.

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The Amaris
This cocktail was created by Aaron Polsky of Amor y Amargo as a grand gesture to win back the heart of his girlfriend (whose name is Amaris). Read the full story here.

1/2 oz Fernet Branca
1/2 oz Strega
1/2 oz Gran Classico
1/2 oz Dolin Dry Vermouth
5 drops Bittermens Burlesque Bitters

Stir, strain neat into a chilled rocks glass.

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Fallow Grave
Created by Robin Kaufman of the Toronto Temperance Society (recipe via And One More For The Road)

1.75 oz Buffalo Trace Bourbon
1 oz Amaro Nonino
1-2 barspoons Creme Yvette
2-3 dashes Bittermens Hopped Grapefruit Bitters
1 dash Regan’s Orange Bitters #6

Stir all ingredients over ice and strain into a cocktail coupe. Flame a grapefruit peel over top.

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Madeira Cobbler
Bellocq, Hotel Modern, New Orleans

1½ ounces Sercial Madeira
½ ounce simple syrup
2 peels orange zest
1 peel lemon zest
Bittermens Xocolatl Mole Bitters

Shake Madeira, simple syrup and peels with cracked ice. Pour contents (including the ice) into a rocks glass. Top with a few drops of bitters and serve with a straw.

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Albuquerque Old Fashioned
Created by Tristan Willey while at Amor y Amargo

2 oz Rittenhouse Rye Whiskey
Barspoon of Cane Syrup
3 dashes Angostura Bitters
6 drops Bittermens Xocolatl Mole Bitters
20 drops of Bittermens Hellfire Habanero Shrub

Stir with ice and garnish with an orange twist.

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Peru Blanco
Another great Pisco cocktail from Boston’s Brother Cleve

1 oz Macchu Pisco
1 oz Bittermens Amère Nouvelle
1 oz Dolin Vermouth de Chambéry Blanc
2 dashes Bittermens ‘Elemakule Tiki Bitters

Stir with ice, strain; garnish with a fat orange twist.

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Regime Change Punch
Colin Shearn of The Franklin Mortgage & Investment Co. in Philadelphia created this punch for one. This recipe appeared on Reuters.com.

1.5 oz Old Grand-Dad Bonded Whiskey
1 oz Fresh lemon juice
3/4 oz Tropical Fruit Black Tea
1/2 oz Lairds Bonded Applejack
1/2 oz Demerara Syrup
1/4 oz Galliano
1/4 oz Honey Syrup
1 tsp. Allspice Dram
1 dash Bittermens ‘Elemakule Tiki Bitters

Combine all ingredients and shake with ice. Strain into large goblet with fresh ice. Top with 1 oz seltzer. Makes 1 serving.

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The Hotel Room Temperature
This recipe appeared in an article on Starchefs.com about room temperature cocktails. It was created by Kirk Estopinal of Cure in New Orleans.

1.5 oz Carpano Antica Vermouth
3/4 oz El Dorado 12 Year Rum
1/2 oz Marie Brizard Orange Curaçao
14 drops Bittermens Xocolatl Mole Bitters
Orange Peel

Combine the ingredients in a rocks glass. Stir and pour between two rocks glasses a few times. Serve in one of the glasses with a peel of orange skin that has been expressed on the glass, but not into the drink. Hang the peel on the glass artfully.

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Improved Tequila Cocktail
Created by Bobby Heugel of Anvil Bar & Refuge in Houston, TX, this cocktail recipe appeared in the Washington Post.

2 oz Reposado Tequila (Siete Leguas or Siembra Azul preferred)
1 teaspoon Maraschino Liqueur
2 dashes Bittermens Xocolatl Mole Bitters
1 dash Angostura Bitters
1 teaspoon agave nectar
Twist of lemon peel for garnish

Fill a mixing glass halfway with ice. Add the tequila, maraschino liqueur, both bitters and the agave nectar. Stir vigorously for 30 seconds, then strain into a chilled cocktail glass.

Twist the lemon peel over the drink, rub the rim of the glass, then drop it in as a garnish.

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Loose Noose
This stirred bourbon drink was created by Frank Cisneros of Dram in Brooklyn, NY. It appeared in the second edition of “Lush Life: Portraits from the Bar” by Jill DeGroff.

2 oz Bourbon
1/2 oz Sweet Vermouth
1/2 oz Fino Sherry
1/2 teaspoon St. Elizabeth Allspice Dram
2 dashes Bittermens Xocolatl Mole Bitters

Stir with ice. Strain into a chilled cocktail coupe. Garnish with an orange twist.

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Diablo Azul
Created by Bob McCoy while at Eastern Standard, Boston, MA

3/4 oz Blanco Tequila (Siembra Azul)
3/4 oz Yellow Chartreuse
3/4 oz Cointreau
3/4 oz Lime Juice
1 dash Bittermens Hopped Grapefruit Bitters

Shake and strain into a cocktail glass. No garnish.

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Among Dreams
This Manhattan-inspired cocktail was created by Turk Dietrich of Cure in New Orleans, LA

2 oz Carpano Antica
½ oz Green Chartreuse
½ oz Rye Whiskey
9 drops Bittermens ’Elemakule Tiki Bitters
7 drops Fee Bros. Old Fashion Aromatic Bitters

Combine liquid ingredients and stir with ice. Strain into a chilled cocktail glass.

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Northern Lights
Created by Tom Schlesinger-Guidelli, the Northern Lights is one of the signature cocktails at Craigie on Main in Cambridge, MA

1.5 oz Scotch
3/4 oz St. Germain Elderflower Liqueur
1/4 oz Clear Creek Douglas Fir Eau de Vie
1/2 oz fresh lemon juice
1/4 oz fresh orange juice
1/4 oz Demerara syrup (1:1 demerara sugar and water)
2 dashes Bittermens ‘Elemakule Tiki Bitters

Combine Scotch, St. Germain, Eau de Vie, lemon juice, orange juice and syrup in a shaker. Add ice and shake vigorously. Strain into a chilled cocktail glass and garnish with a lemon twist.

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Rum Manhattan
Created by Ed Hamilton of the Ministry of Rum, this cocktail was presented at the Diageo “Cocktails Around the World” event at Tales of the Cocktail 2011.

3/4 oz Zacapa Rum 23
1/2 oz Dolin Rouge Vermouth
2 dashes Bittermens Xocolatl Mole Bitters

Combine ingredients in a mixing glass and fill with ice. Stir until chilled and strain into a cocktail glass. Serve straight up with either a cherry or twist of orange, lemon or lime.

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Grito de Dolores
Andy Seymour of AKA Wine Geek created this cocktail, which was featured at Diageo’s “Cocktails Around the World” event at Tales of the Cocktail 2011.

3/4 oz Tanqueray No. TEN
1/2 oz Del Maguey Crema Mezcal
1 dash Del Maguey Tobala Mezcal
2 dashes Bittermens Xocolatl Mole Bitters
Grapefruit Twist for Garnish

Combine ingredients into cocktail shaker with ice. Shake vigorously and strain into a cocktail glass. Garnish with a wide grapefruit twist.

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Sadie Hawkins Sling
This bourbon-based tiki cocktail from JBird in New York City is big enough for two!

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Photograph: Jessica Leibowitz

1 pineapple
2 dashes Bittermens ‘Elemakule Tiki Bitters
1/2 oz demerara syrup *
3/4 oz John D. Taylor’s Falernum
3/4 oz pear brandy
1/2 oz Rothman & Winter Orchard Apricot Liqueur
1 oz freshly squeezed lemon juice
2 oz pineapple juice
4 oz Buffalo Trace Bourbon

Core pineapple (leaving a few inches of fruit at the bottom to make an oversize vessel). Freeze overnight in a Ziploc bag.

Put a small amount of ice in a cocktail shaker. Add bitters, demerara syrup, falernum, pear brandy, apricot liqueur, lemon juice, pineapple juice, and bourbon.

Shake and strain into the cored and frozen pineapple. Add crushed ice; stir with a swizzle stick or long spoon. Add more crushed ice and garnish as desired (pineapple leaves, orange slices, bendy straws, umbrella…)

* To make demerara syrup: heat sugar with water over low in a small saucepan, stirring to dissolve. Let cool. Keep refrigerated.

via Serious Eats

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Peru Negro
Created by Brother Cleve, the Godfather of Boston’s cocktail revival

1 oz Macchu Pisco
1 oz Gran Classico Bitter Liqueur
1 oz Sweet Vermouth
1/2 oz Amaro Nonino
2 dashes Bittermens Xocolatl Mole Bitters

Stir and serve up with an orange twist.

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Hiram Bingham
Created by Jay Crabb of the Walnut Creek Yacht Club in Walnut Creek, CA, this cocktail appeared in the July/August 2011 issue of Imbibe Magazine. It is named for the explorer who came across the ruins of Machu Picchu in 1911.

1.5 oz Quebranta Pisco
1 oz Apricot Liqueur (such as Rothman & Winter)
1 oz fresh lime juice
1/4 oz Cane Syrup
2-3 dashes Bittermens ‘Elemakule Tiki Bitters
6 leaves fresh mint, torn
Chilled Brut Sparkling Wine

Combine ingredients in a shaker and fill with ice. Shake until chilled (about 10 seconds). Double strain through a fine-mesh strainer into a chilled flute glass. Garnish with a dried apricot and a mint sprig.

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Shandygaff

The Golden Dawn, Auckland, New Zealand
(Thanks to Jacob Briars for the recipe!)

“A Dickensian marriage of gin, beer and ginger beer, and lemon, finished with outrageously good grapefruit bitters.”

45 mls (1.5 oz) Beefeater gin
90 mls (3 oz) Hallertau No. 1 (The Golden Dawn’s draft house beer, which is similar to a more aromatic, fruity Brooklyn Lager)
90 mls (3 oz) Bundaberg Ginger Beer
Bittermens Hopped Grapefruit bitters to garnish

Fill a beer glass with ice, add gin and beer, stir quickly, then top with ginger beer. Finish with 3 lemon wedges and a couple of dashes of Bittermens Hopped Grapefruit bitters atop the glass.

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Boston Tea Party (Punch)
From Jim Meehan of New York’s PDT for the Wall Street Journal

1 750 ml bottle Banks 5 Island Rum
18 oz Sencha Green Tea
1 375ml bottle Noilly Prat Dry Vermouth
6 oz St. Germain Elderflower Liqueur
½ oz Bittermens Boston Bittahs

Combine all ingredients and chill in a refrigerator. Serve in a bowl with a large block of ice. Garnish each serving with grated nutmeg. Serves many.

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The Smoking Gun
Winner of the 2010 Metropolitan Opera Cocktail Competition
Created by Lynnette Marrero – Peels, NYC

1/4 oz Cio Ciaro
1.5 oz Rittenhouse Rye
1/4 oz Smoked demerara*
1 dash Bittermens Xocolatl Mole Bitters
1 dash Angostura Bitters

Garnish with a flamed orange zest.

* 1 tbsp Lapsong Souchong tea brewed into 8 oz water. Add tea to boiling water and let it steep for 2 hours. Add tea to 8 oz demerara over medium heat. Simmer and reduce. Chill.

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East India Trading Company
Winner of the 2010 Appleton Estate Reserve “Remixology” Bartender’s Challenge
Created by Brian Miller

2 oz Appleton Estate Reserve
3/4 oz East India Solera Sherry
1/2 oz Ramazotti
2 dashes Bittermens Xocolatl Mole Bitters

Stir & strain into a coupe – no garnish.

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Alicante
Winner of the 2010 Tales of the Cocktail Bar Room Brawl
Winning Bar: Drink, Boston
Created by Scott Holliday – Rendezvous, Cambridge, MA

1.5 oz Grand Marnier
1 oz Van Oosten Batavia Arrack
1 oz Noilly Prat Dry Vermouth
2 dashes Angostura Orange Bitters
2 dashes Bittermens Xocolatl Mole Bitters

- Combine all ingredients in double old fashioned glass over a large chunk of ice.
- Stir to incorporate and dilute.
- Orange Twist (expel the oil over drink, discard the twist) and sprinkle salt on the ice cube.

History (from Drink’s Facebook Page): Scott Holliday (from Rendezvous in Cambridge, MA) created this cocktail. Alicante is a city in Spain, located on the southwest coast, on the Mediterranean. It is the capital of the province of Alicante, and one of the fastest growing cities in Spain. The area has been inhabited for over 7,000 years, and was a vital trading port for early civilization. The Alicante is a unique cocktail in that the combination of ingredients allow sweet, salt, bitter & umami to all shine through in one glass. The matching of orange and chocolate balance well with the funkiness of Batavia Arrack.

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Cider a la Minute

Created by Heather Mojer – Hungry Mother, Cambridge, MA

1/4 of a Macoun apple, grated
1 pinch cinnamon
1 pinch nutmeg
1/3 oz Becherovka
1/2 oz Velvet Falernum
1.5 oz Ron Zacapa Solera 23

- Shake and strain into an ice filled collins glass
- Top with 2 dashes Bittermens ‘Elemakule Tiki Bitters
- Top with Fevertree ginger beer

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Tequila Amargo
When you ask a “barman” what he can do for a bitter tequila drink and this is what he comes up with, you know you’re at the right place. This is a creation from the legendary Fernando del Diego, owner of Del Diego in Madrid. (Jan 16, 2009).

His original recipe:

3 of Herradura Reposado Tequila
1 golpe of Creme de Cassis
1 golpe Moet and Chandon Marc de Champagne
1 golpe Punt e Mes
4 dashes Bittermens ’Elemakule Tiki Bitters

Now, his “3″ means a three count, and a “golpe” is a splash… I’d translate it like this:

2 oz Herradura Reposado Tequila
2 bar spoons Creme de Cassis
2 bar spoons Moet and Chandon Marc de Champagne
2 bar spoons Punt e Mes
4 dashes Bittermens ’Elemakule Tiki Bitters
Stir and serve up in a cocktail glass. Finish with a wide orange peel.

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Opaka Raka
Created by Brian Miller as part of the launch of the now defunct Elettaria. It’s a new Tiki classic, featured in Beachbum Berry Remixed (p. 206).

1.5 oz Junipero Gin (if not available, Tanqueray can be substituted)
1.5 oz Donn’s Spices #2 (equal parts vanilla syrup and allspice dram)
3/4 oz Lime Juice
1/4 oz Simple Syrup
1 dash Bittermens ‘Elemakule Tiki Bitters

Shake with ice and serve in a highball glass filled with fresh ice. Garnish with a lime wheel.

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#42
A summer refresher from the team at Hungry Mother in Cambridge, MA.

2.5 oz Greylock Gin
1/4 oz Dry Vermouth
1/4 oz Honey Syrup
1 dash Bittermens Boston Bittahs
Stir and serve in a coupe glass with a lemon twist.

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Right Hand
Created by Michael McIlroy of Milk and Honey and Little Branch in 2007. Executed properly, this cocktail is perfectly balanced with an amazing vanilla finish.

1.5 oz Aged Rum (Matusalem Gran Reserva)
3/4 oz Carpano Antica
3/4 oz Campari
2 dashes Bittermens Xocolatl Mole Bitters
Stir and serve up in a cocktail glass

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The Conference
A play on the Old Fashioned by Brian Miller at Death and Company, 2007. It’s one of those drinks that evolves as the ice slowly melts into the cocktail.

1/4 oz Demerara Sugar Syrup
1/2 oz Rittenhouse Bonded Rye (100 Proof)
1/2 oz Buffalo Trace Bourbon
1/2 oz Cognac
1/2 oz Calvados
2 dashes Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters

Garnish
Orange Twist (wide)
Lemon Twist (wide)

Stir all the ingredients aside from the twists in an ice filled shaker glass. Strain into a double old fashioned glass over ice. Add orange and lemon twists.

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Latin Quarter
Joaquín Simó reinterprets the classic Sazerac with fantastic results. Death and Company, 2007.

2 oz Ron Zacapa 23 year old Rum
1/2 barspoon Sugar Cane Syrup
1 dash Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters
3 dashes Peychaud Bitters
Lemon Twist

Rinse
Absinthe (Herbsaint or Ricard)

Fill a double old fashioned glass with ice and a small amount of Absinthe (Herbsaint or Ricard). Stir the rum, sugar cane syrup and bitters in an ice filled shaker glass. Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass. Twist lemon peel over the glass and discard (do not put the twist in the glass).

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The beginnings of Ago Perrone's Dolce and Cabana

Dolce and Cabana
Ago Perrone, one of London’s amazing bartenders, created this fantastic cocktail while at Montgomery Place that showcases Cabana Cachaça.

45 ml (1.5 oz) Cabana Cachaça
20 ml (2/3 oz) Lillet Rouge
2 dashes Bittermens Hopped Grapefruit Bitters
2 dashes Bittermens Xocolatl Mole Bitters
5 ml (1/2 barspoon) Simple Syrup

Lemon Twist (discard after twisting)

Stir in a large beaker (like the one in the picture to the right) and strain into a cocktail coupe. Twist and discard lemon and garnish with a fresh cherry.

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Second Sip
This is what happened when we challenged Brian Miller at Death and Company to come up with a cocktail that combines scotch, bitters and Fernet Branca…

2 oz Compass Box Asyla Scotch
1/2 oz Carpano Antica sweet vermouth
1/2 oz Cockburn 20 yr old Tawny Port
1/4 oz Fernet Branca
2 dashes Bittermens Xocolatl Mole Bitters

Stir, strain and serve in a coupe. Please, no garnish!

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New England Daiquiri
A modification of a classic cocktail by Joaquín Simó at Death and Company, 2007.

2 oz Ron Zacapa 23 year old Rum
1/2 oz Lemon Juice
2 tsp Maple Syrup
1 dash Bittermens Xocolatl Mole Bitters

Shake and serve up in a cocktail glass.

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Camerone
Created by Paul Clarke while reviewing Bittermens for the Cocktail Chronicles.

2 oz Reposado Tequila (Don Julio)
3/4 oz Amer Picon
1/4 oz Licor 43
2 dashes Bittermens Xocolatl Mole Bitters

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

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Neisson Negroni
Created by Avery Glasser while at Death and Company with Ed Hamilton, the Minister of Rum. Though the contents are remarkably similar to the Right Hand, the different proportions create a remarkably different drink.

1 oz Neisson Reserve Agricole Rum
1 oz Campari
3/4 oz Carpano Antica
1 dash Bittermens Xocolatl Mole Bitters

Stir and serve up in a cocktail glass with an orange twist.

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Chocolate Martica

Created by Phil Ward at Death and Company, 2007.

1 oz Appleton V/X Rum
1 oz Cognac (Courvoisier VS)
1 oz Carpano Antica
1/4 oz Luxardo Maraschino
2 dashes Bittermens Xocolatl Mole Bitters

Stirred and served up in a cocktail glass.

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Young Laddie
Joaquín Simó riffs on an Old Fashioned, substituting scotch for the more common bourbon. The resulting drink is extremely complex yet surprisingly refreshing. Death and Company, 2007.

2 oz Bruichladdich “Rocks” Scotch Whisky
1/4 oz Simple Syrup
1 dash Peychaud Bitters
1 dash Bittermens Hopped Grapefruit Bitters

Garnish
Orange Twist (wide)
Grapefruit Twist (wide)

Stir all the ingredients aside from the twists in an ice filled shaker glass. Strain into a double old fashioned glass over ice. Add orange and grapefruit twists.

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South of North
A Brian Miller original – crisp, fruity and positively habit forming. Death and Company, 2007.

1 oz Herradura Silver Tequila
3/4 oz St. Germain Elderflower Liqueur
1/2 oz Lime
1/4 oz Simple Syrup
1 dash Bittermens Hopped Grapefruit Bitters
2 oz Champagne (Pol Roger)

Shake all ingredients aside from the Champagne. Strain into a Collins glass filled with ice cubes. Top with Champagne.

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