I love to play with bitters, the salt and pepper of a cocktail. It´s also something very intriguing with bitters bottles…i`m sure all bitter nerds know what i mean.
The Curacao bitters are made by the Masters of Malt. The flavor is intense bright orange/spicy. It`s a quite down to earth burnt orange flavor, that is crisp and fresh. The bottle has a dropper for exact measuring which is a very good thing.
They are made using only two ingredients; the spirit (High-proof Dark Rum) and Curacao Orange Peel. There´s no additional flavourings, colourings or bittering agents added.
I first gonna try them in a cocktail called “Sweet Gentleman” created by Gabriel Bessone, bartender at Warhol Sweet Point, Argentina. He also had his drink featured in the Barforum magazine in Barcelona.
Ii´ts a bit changed since 2 dashes of the curacao bitters are added, the original recipe doesn´t contain any bitters. I also had to switch Jack Daniel´s for bourbon which i think is the closest even though JD is through it´s maple charcoal filtering process not referred to as a bourbon but rather as Tennessee whiskey.
When it comes to the garnish it´s supposed to have a clove studded orange slice in the glass and fresh cherries but unf i didn´t have any orange at home ( i thought i had it…and it was too late for shoppping) and nice fresh cherries can´t be found this time of the year, those i have seen were all very bad. So i had to use those red ones i don´t like since they´re chemical disasters.
Instead of an orange slice i added some mint and rimmed the glass, but anyway, here´s the drink:
1.5 ozl Jack Daniels
0.5 oz Cointreau
2 oz apple juice Baggio
0.5 oz Cherry syrup
Dash of lemon juice
2 dashes Curacao bitters
Shaken and served in old-fashioned glass.
Garnish: orange slice, 4 cloves, 5 cherries.
This is a nice drink. What i`ve found out is that 2 dashes of the curacao bitters is a bit too little, so try 3-4 dashes instead. It depends on what you mix with of course, but with the spicy whiskey or bourbon in this drink i think 3-4 dashes is better.
And now on to a twist of this drink i made using pineapple juice and Navan vanilla liqueur:
2 oz Rye
0.25 oz Navan
1 oz Pineapple Juice
0.5 oz lemon juice
0.25 oz sugarcane syrup
2-3 dashes Master of Malt Curacao bitters
Garnish: orange slice with cloves, a pineapple chunk, cherry
Shake and strain into a double old fashioned glass with cracked ice.
Put cloves in the orange slice, cut out a pineapple chunk and drop that plus a cherry or two in the glass.
I think the curacao bitters are perfect in this drink, it´s no flavor contrast but the bitters adds some depth.
And finally…since it´s curacao bitters i`m dealing with i wanna try them in a Mai Tai twist as well, can´t keep my hands off that rum…
LADY FROM CURACAO
1 oz Smith & Cross
1 oz Coruba dark
0.5 oz. dark orgeat (made with dark sugar)
0.5 oz. orange curacao
3 dashes Master of Malt Curacao bitters
0.25 oz. sugarcane syrup (Petit Canne)
1 oz fresh lime juice
Shake with ice and spent lime shell and garnish with fresh mint, a cherry and the spent lime shell.
Tastes like a Mai Tai with a pinch of something you cannot put your fingers on at what it is…