On-the-Clock Sour

2 oz quadruple-strength black tea, chilled

1 oz fresh lemon

1 oz demerara syrup (1:1, sugar:water)

7-10 drops PBP Lavender Bitters, or PBP Bitters of your choice

lemon twist (thick)

Shake tea, lemon and syrup over ice. Double-strain into a double rocks glass, over a big cube if desired. Float bitters and twist lemon peel over.

Ontario

2 oz Canadian whisky

1/2 Tbs Fernet Branca

1/2 Tbs rich syrup

5 drops PBP Woodland Bitters

5 drops PBP Aromatic Bitters

Orange twist (thick)

Stir whisky, Fernet and syrup over ice; pour into a rocks glass. Float bitters, express twist over drink, drop in and enjoy.

Woodland Mojito

2 oz Vya Extra Dry

1/2 tsp demerara syrup

5-7 leaves fresh mint

4-5 drops PBP Woodland Bitters

Muddle mint leaves and syrup, with ice or not. Top with vermouth and finish with bitters. Stir briefly and enjoy!

Summer Sparkle

3-4 oz sparkling wine

1/4 oz fresh lime juice

1 tsp demerara syrup (1:1)

1/4 dropper PBP Lavender Bitters

Thin lime twist

Combine lime juice and syrup in a flute or white wine glass. Stir well. Top with sparkling wine and finish with bitters. Garnish with twist.

Horsehead Nebula

1.5 oz Old Overholt Rye

.5 oz Harlequin Orange Liqueur

1 oz New Deal Ginger Liqueur

4 drops PBP Aromatic Bitters

3 oz unflavored soda water

Shake first four ingredients over ice until chilled, pour into a double rocks glass. Top with soda, stir lightly and serve.

Vesper Improved

3 oz Aria Portland Dry Gin

1 oz Vodka

.5 oz Lillet Blanc

6 drops PBP Aromatic Bitters

Lemon twist, thin

Run lemon twist around rim of classic martini glass. Stir remaining ingredients over ice until well chilled. Strain into prepared glass and rest assured you know all the answers.

PBP Swanky Nuts

4 cups raw nuts and seeds - chopped hazelnuts, chopped almonds, pumpkin seeds, sunflower seeds, etc.

1 Tbs dark brown sugar

2 Tbs olive oil

2 Tbs finely chopped fresh rosemary (optional)

1/4 - 1 tsp cayenne pepper

1 tsp cinnamon

2 Tbs honey

1 Tbs PBP Aromatic Bitters

3/4-1 Tbs coarse kosher salt

Preheat the oven to 350.
In a small sauce pan, warm honey and oil together over low heat.  Toss nuts, sugar, seeds, salt, spices and 1 Tbs rosemary, if using, in a large bowl.  Drizzle with honey mixture and mix well.  Spread evenly on a baking sheet lined with parchment.  Bake 15 minutes, stir, bake another 8-10 minutes.  Nuts are done when golden - coating may not be crisp yet, but will firm up as nuts cool.  Remove from oven, scatter remaining optional 1 Tbs rosemary over top, sprinkle evenly with bitters and stir.  Allow to cool for maximum crunch.  Store unlikely leftovers tightly sealed. 

The Old-Fashioned Old Fashioned

1 tsp double-strength simple syrup

7 drops PBP Aromatic Bitters

2 ounces bourbon or rye

lemon twist, thick

Place the syrup and bitters in a beaker and stir with ice to chill.  Add the bourbon or rye and stir.  Strain into footed old-fashioned glass. Curl twist over drink and drop in.  Enjoy!

Classic Champagne Cocktail

1 sugar cube

dash PBP Aromatic Bitters

sparkling wine 

Place sugar cube in champagne flute or footed old-fashioned glass and soak with PBP Bitters. Slowly top glass with sparkling wine.

Mike's Manhattan

2 oz rye (it could be craft rye, but it could even be Overholt)

1 oz Vya Sweet Vermouth

1/2 to full dropper PBP Aromatic Bitters

twenty-dollar cherry

Stir first three ingredients over ice in a beaker. Strain into chilled coupe or similar glass, whatever makes you feel pretty. Sink cherry. Drink slowly but never leave unattended.

How do you love to use our bitters?  hello@pdxbittersproject.com