The Bitter Elder. Photo by Donna Turner Ruhlman.
It's race week here in Key West, but my thoughts are with Donna in chilly Cleveland. It's winter when I most crave bitters in a cocktail. Happily a suggestion on Twitter brought up a new cocktail for me, the Bitter Elder, and before I departed for southern climes, we gave it a go. The cocktail, which balances the bitterness of Campari with the sweet elderberry flavors of the liqueur, makes for a splendid libation, especially for those in the cold grays of the north.
I salute you from the southernmost and wish you a happy Friday Cocktail Hour.
The Bitter Elder
- 1.5 ounces gin
- 0.5 ounces Campari
- 0.5 ounces St. Germain
- 0.5 ounces lemon juice
- Twist of lemon
- Stir the liquids with ice in a shaker and pour into a chilled coupe. Garnish with a twist.
Other links you may like:
- My past cocktails: the Rusty Nail, the Sawyer, and the Hasty Negroni.
- Saveur covers the history of Campari and what makes it bitter.
- A recipe for a Campari orange passion cocktail.
- What else you can do with a bottle of St. Germain.
© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.
Having appreciated your inventiveness and accuracy in your books and blog, I might note that elderflower, not elderberry, is the source for the St. Germain. Bet you knew that and this was just a fast fingers "typo".
I am falling down the cocktail rabbit hole--I've got all the hardware and have mastered any of the 'sours', mojitos, margaritas, gin and tonics and negronis (hasty or otherwise).
What I need to know, is what are the 8-12 must have, go-to bottles that comprise a home bar, please.
Thank you!
Well, I'm no expert, but no one else has answered yet. So, here's the top 12 liquors & mixers in my home bar:
Rye whiskey
Bourbon (lots of great whiskey & bourbon choices out there; currently drinking Bulleit)
Gin (Plymouth, Tanqueray and Hendrick’s are all favorites. With three very different flavors)
Dark/golden rum (Flor de Cana is excellent)
Light/white rum (Bully Boy, a local brand, is another favorite)
Tequila, aged (1800 Tequila Reserva is quite good)
Vodka
Sweet vermouth
Dry vermouth
Angostura bitters
Campari
St Germaine (elderflower liqueur)
- And if you want to go a little more in-depth, the 12 next-most-used in my bar are:
Cointreau
Triple Sec
Cognac
Domain de Canton (ginger liqueur)
Benedictine (try it in a Vieux Carre cocktail)
Agave syrup (as an alternative to simple syrup in some drinks)
Grenadine (mostly for a splash of color)
Heering cherry liqueur
Belle de Brillete (pear liqueur)
Amaretto
Frangelico
Kahlua
And of course…
Fresh fruits & herbs (especially mint & basil)
Brandied cherries (not those fluorescent red ones)
Simple syrup (just make it yourself)
Soda water (from a seltzer bottle)
It took a while to build all that up, but you can create quite a range of classic or modern, fresh and simple drinks with all of the above. Definitely a fun hobby, -enjoy!
Thanks for taking the time to write that down! Great info. Anyone else?