A Little Goes a Mile

The original cocktail contained four simple ingredients: spirits, sugar, water, and a dash of bitters. Today, thousands of distinct flavor combinations exist for your drinking pleasure.

Here are some of our favorites, and yours.

Filter by Flavor:

Chocolate Bitters

St. Andrew

( Tim Caffery )

  • + 2 oz Bushmill's Black Bush
  • + ¼ oz Mint "Infused" Sugar Syrup (1/1)
  • + 3 dashes Scrappy's Chocolate Bitters
  • + Served as an Old Fashion
  • + Build in glass, Stir on Rocks, Garnish with a Beautiful 3 Leaf Mint Sprig (or Sub 3 Leaf Clover)

The Pleasure Vampire

( Christa & Shaun )

  • + 2 oz reposado tequila
  • + 3/4 oz Aperol
  • + 1/4 oz sweet sherry (we use a moscatel)
  • + 3 dashes chocolate Scrppy's bitters
  • + 1/3 oz mezcal float
  • + Stir first four ingredients with ice, strain into a coupe glass and add the float of mezcal.

Cotton Club

( Can Can )

  • + 1 ½ oz rye
  • + ½ oz Benedictine
  • + ½ oz Crème de Peach
  • + 3 dashes Chocolate bitters

Pancho and Lefty

( Nathan Weber )

  • + 1 ½ oz Anejo Tequila
  • + 1 dash Angostura
  • + 1 oz Dry Vermouth
  • + ½ oz Kummel
  • + 3 dashes Scarppy's Chocolate bitters
  • + Stir, Coup

The Black Manhattan

  • + 2 oz Rye whisky
  • + 3/4 oz Averna amaro
  • + ¼ oz Black strap rum
  • + 2 dashes Scrappy’s Chocolate bitters
  • + orange twist

Caballito's Confusion

( Nathan Weber, Needle & Thread 2010 )

  • + 1 ½ oz Anejo Tequila
  • + ½ oz Licor 43
  • + ½ oz damiana
  • + ½ oz Fresh Lemon juice
  • + 2 dashes Scrappy's Chocolate bitters
  • + 1 dash Scrappy's Orange bitters
  • + Smoky scotch rinse, shake

Amaro dolce

  • + 2 oz house-made Amaro
  • + 3 dashes Scrappy’s Chocolate Bitters
  • + ¼ oz Calvados

El Nacional

( Casey – Barrio, Seattle )

  • + 1 oz mezcal
  • + 1oz Campari
  • + ½ oz Averna
  • + ½ oz dry vermouth
  • + 3 dashes of Scrappy’s Chocolate bitters

The Tribute

( Matt Bailey – Grey gallery, Seattle )

  • + 1 oz Reposado Tequila
  • + 1 oz Campari
  • + 1 oz Carpano Antica
  • + 3 dashes of Scrappy’s Chocolate bitters

Perfect

( Miles Thomas – Seattle )

  • + 2oz Russian vodka
  • + ½ oz Dry vermouth
  • + ½ oz sweet vermouth
  • + ¼ oz Licor 43
  • 2 – 3 dashes of Scrappy’s Chocolate Bitters
bottles

Grapefruit Bitters

The Desert Refreshment

( Jonny Spielsinger - Poquitos )

  • + 1 ½ oz Don Cuco Sotol Blanco/Suave
  • + 1 ½ oz Fresh Squeezed Grapefruit Juice
  • + ½ oz Agave Syrup
  • + 2 dashes Scrappy's Grapefruit Bitters
  • + Shake and serve on the rocks. Salt Rim

Athenian

( Casey – Barrio, Seattle )

  • + 2½ oz Metaxa 7 Star Brandy
  • + ½ oz Bianco Vermouth
  • + 3 dashes Scrappy’s Grapefruit Bitters

Better Part of Valor

( (Fox Zilla - LifeWithfox.com) )

  • + 1 ½ oz Millers Gin
  • + 1 oz Cocchi Americano
  • + ¾ Amaro Nonino
  • + 1/8 oz Fernet Branca
  • + 2 dashes of Scrappy’s Grapefruit Bitters
  • + Stir and serve up

Pleaser

  • + 2 oz. Vodka
  • + 2 lemon wedges muddled
  • + ½ oz St.Germain
  • + 2 dashes of Scrappy’s Grapefruit bitters

The Siren

  • + ¼ oz. Strega
  • + 2 lemon wedges muddled
  • + 1 ½ oz Silver Rum
  • + 3 dashes Scrappy’s Grapefruit Bitters

Love Potion

  • + ¼ oz. Strega
  • + ½ oz fresh grapefruit juice
  • + ½ oz Brandy
  • + ½ oz Plymouth Slo Gin
  • + 2 dashes Scrappy’s Grapefruit Bitters
  • + 1 oz. Rum

Canton Devon

  • + 1 oz canton
  • + ½ oz Noilly Prat
  • + 1 oz. Gin
  • + ¼ oz. orange juice
  • + ¼ oz. lemon juice
  • + Scrappy’s Grapefruit Bitters

Roosevelt

( Nora - Local 360 )

  • + 3 oz Rogue Pink Spruce Gin
  • + 2 dashes Scrappy’s Grapefruit bitters
  • + 1 oz lemon
  • + simple syrup
  • + Shake and strain over ice
  • + top with soda
  • + garnish with cherry

Athenian

( Chris Bollenbacher @ Serafina )

  • + 2 ½ oz Metaxa 7 Star Brandy
  • + ½ oz Bianco Vermouth
  • + 3 dashes Scrappy’s Grapefruit Bitters

San Pedro

( Miles Thomas – Seattle )

  • + 2oz Silver Tequila
  • + ½ oz Dry Vermouth
  • + 1/8oz Cointreau
  • + 2 to 3 dashes of Scrappy’s Grapefruit Bitters
  • + stir, and serve up with a lime twist/li>

East River Defense

( Eric Castro for Northern Spy Food Co. )

  • In a shaker combine:
  • + 3 oz. Lustau Manzanilla Sherry
  • + 1 oz. lemon juice
  • + 1 oz. simple syrup
  • + 3 dashes Scrappy’s Grapefruit Bitters
  • + Pinch of sea salt
  • Shake and strain over ice in a collins glass. Top with soda and garnish with a grapefruit slice.
bottles

Cardomom Bitters

The Dry Dock

Shana leachman - The Fork & Wrench

  • + 2 oz gin
  • + 1 oz ruby red grapefruit juice
  • + ½ oz. of fresh lemon juice
  • + 1 oz lavender simple syrup
  • + Dash scrappys cardamom bitters
  • + Club soda
  • + Collins glass, rocks, add ingredients top with club soda

Pear Cardamom Sour

Andre Ellis McDade - Oliver's

  • + 1 Egg White
  • + ½ oz. Lime Juice
  • + 1 oz. Calvados or Applejack
  • + 1 oz. Pear Creek Brandy
  • + 1 ½ oz. St. Germaine
  • + 2 Dashes of Scrappy's Cardamom Bitters
  • + Shake Vigorously and strain through tea strainer into Martini Glass or Snifter. Garnish with a orange zest.

Whale Wins

Jermaine Whitehead- Whale Wins

  • + 1 ½ oz 1776 Rye
  • + ¼ oz Benedictine
  • + ½ Amaro Nardini
  • + ½ Salers Gentian Liqueur
  • + 1 dash cardamom bitters
  • + Lemon peel garnish

Follow the Leader

  • + 2 oz vodka
  • + ¼ oz Bendictine
  • + ¼ oz Maraska Maraschino
  • + ½ oz Dry Vermouth
  • + 2 dashes of Scrappy’s Cardamom Bitters

Ballad of Casey Robinson

( Nathan Weber, TL 2010 )

  • + 1½ oz Gin
  • + 1 oz lemon
  • + ½ oz Demerara
  • + 1 dash Scrappy’s Cardamom Bitters
  • + 1 slice Habanero muddled
  • + Bucket glass, crushed ice. Garnish lime twist

Juno's Thistle

( Nathan Weber )

  • + 2 oz Gin
  • + ½ oz Cynar
  • + ½ oz Yellow Chartreuse
  • + 1 dash Scrappy’s Cardamom Bitters
  • + Stir, Coup, Lemon Twist

Martinique

( Yahnny @Nopa )

  • + 2 ½ oz Plymouth Gin
  • + ½ oz Noilly Prat Dry Vermouth
  • + 1 to 2 dashes of Scrappy’s Cardamom Bitters
  • + stir and serve up with a lemon twis

Nuage de Pastis

( TL David Nelson )

  • + 1 ½ oz Dolin Dry Vermouth
  • + 1 oz Gin
  • + ½ oz Yellow Chartreause
  • + 1 dash Scrappy’s Cardamom Bitters
  • + 1 dash Scrappy’s Lavender Bitters
  • + 5 drops of pastis float
  • + lemon peel, stir

Elettaria's Delight

( Nathan Weber )

  • + 2 oz Rye
  • + 1 oz Dry Vermouth
  • + ¼ oz Grand Classico
  • + 2 dashes Scrappy’s Cardamom Bitters
  • + garnish lemon twist. Stir, Coup

The Fling

( Miles Thomas – Seattle )

  • + 1 ½ oz White Rum
  • + ½ oz fresh orange juice
  • + ½ Campari
  • + ½ oz Cointreau
  • + dash of Scrappy’s Cardamom Bitters
  • + strain over ice, top with soda, orange twist

The Elegant spice

( Miles Thomas – Seattle )

  • + 1 ½ oz White Rum
  • + ½ oz fresh grapefruit juice
  • + ½ Cointreau
  • + ½ Dry Vermouth
  • + 1 to 2 dashes of Scrappy’s Cardamom Bitters

Orange Bitters

The Saver

( Matt Bailey – Grey Galley: Seattle, WA )

  • + 2 oz Blanco Tequila
  • + ½ oz Amaro Nonino
  • + 2 oz grapefruit juice
  • + 1 dash of Scrappy’s Orange Bitters
  • + absinthe rinse
  • + 4-5 sage leaves

No Apologies

( Brian Lee, Tavern Law 2010 )

  • + 2 oz El Himador
  • + 1 oz Bianco Vermouth
  • + 2 grapefruit
  • + 2 dashes of Scrappy’s Orange Bitters
  • + Stir, Coup, garnish grapefruit peel

Miles and Miles

( Bario )

  • + Stolichnaya Vodka
  • + agave syrup/li>
  • + fresh lemon
  • + crème de cassis
  • + scrappy’s orange bitters
  • + blackberry
  • + brut Cava

4th Regiment

( Charles Baker 1942 )

  • + 2 oz Rye
  • + ¾ oz. Carpano Antica
  • + 1 dash Scrappy's Orange Bitters
  • + 1 dash Scrappy's aromatic
  • + 1 dash Scrappy's Celery Bitters
  • + bucket glass, neat, lime twist

Bergamot

  • + ½ oz Amaro Montenegro
  • + ½ oz Earl Grey infused gin
  • + ¼ oz Maraska Maraschino
  • + 2 oz Rye
  • + ½ oz Dry Vermouth
  • + 1 dash of Scrappy’s Orange Bitters
  • + a “sniffer” of Earl Grey tea

Bitter love

  • + ¼ oz fresh made strawberry syrup
  • + ¼ oz Campari
  • + 1 oz gin
  • + 2 dashes of Scrappy’s Orange Bitters
  • + top with prosecco
  • + serve in Champagne flute

Man of the Century

  • + 2 oz Bulleit Bourbon
  • + ¼ oz Vya sweet Vermouth
  • + 2 dashes of Scrappy’s Orange bitters

Milano

  • + 1 ½ oz Plymouth gin
  • + 1 ½ oz Ramazzotti
  • + 1 oz Noilly Prat
  • + 2 dashes of Scrappy’s Orange bitters

Apple Bottom

  • + 2 oz House infused Apple Bourbon
  • + ¼ oz Berentzen Apfelkorn
  • + 2 dashes of Scrappy’s Orange bitters

Martinze

( Miles Thomas – Seattle )

  • + 2 ¾ oz Ransom Old Tom Gin
  • + ¼ oz Cynar
  • + ¼ oz Maraska Maraschino
  • + 3 to 4 dashes of Scrappy’s orange Bitters
  • + stir and serve up with a orange twist

Celery Bitters

Atlantic Highball

( Evan Martin – Naga: Seattle, WA )

  • + 1 ½ oz Hendrick’s Gin
  • + ½ oz pür•likör blossom, elderflower
  • + 1 oz Lillet
  • + ½ oz lemon juice
  • + 2 dashes Peychaud’s Bitters
  • + 2 dashes Scrappy’s Celery Bitters
  • + Build over ice in highball glass
  • + top off with sparkling mineral water
  • + garnish with 2 whole stems of cilantro.

Die Blüte

( Miles Thomas – Tavern Law, Seattle )

  • + 1 ½ oz pür•likör blossom, elderflower liqueur
  • + 1 ½ oz Plymouth Gin
  • + 1 dash Scrappy’s Celery Bitters
  • + In a cocktail shaker stir pür•likör blossom elderflower liqueur and gin with ice.
  • + Pour 1 dash of Celery Bitters into a martini glass
  • + Top with elderflower and gin mix.

Garden Tonic

( Mock Tail )

  • + ¼ oz lime juice
  • + 1-2 dashes of Scrappy’s Celery bitters
  • + Tonic water in a rocks glass

Green Glass

( Miles Thomas – Tavern Law, Seattle )

  • + 2oz Gin
  • + ½ oz Dry vermouth
  • + 1/2oz st. germain
  • + squeeze one lime wedge
  • + 1 to 2 dashes of Scrappy Celery Bitters
  • + serve up with a lemon twist

Leroy Jankins

( Nathan Weber )

  • + 1 ½ oz Rye
  • + 1 oz Dry vermouth
  • + ½ oz Kummel
  • + 2 dashes Scrappy's Celery bitters
  • + 2 dashes Scrappy's Aromatic
  • + Smokey Scotch rinsed glass

Monical

( Ian Cargill, Tavern Law 2010 )

  • + 2 oz Calvados
  • + ½ oz Lillet
  • + ½ oz Gomme Syrup
  • + 2 dashes Scrappy’s Celery bitters
  • + Coup, Ardbeg rinse glass, Lemon Twist

Spy Cup

  • + 3 oz. Northern Spy fruit cup mix
  • + 1 oz. fresh lime juice
  • + 3/4 oz. simple syrup
  • + 1 dash Angostura bitters
  • + 2 dashes Scrappy’s celery bitters
  • + Shake and strain over ice into a collins glass.
  • Top with ginger beer and a mint sprig, a lemon wheel, and seasonal fruit.

Lavender Bitters

The Book Bindery

Ruven Munoz

  • + 3 parts Templeton Rye
  • + 1 part Amaro Nonino
  • + 2 dashes of Scrappys lavender
  • + Pour over ice, stir,strain.
  • + Served up with brown sugar rim.
  • + Amarena cherry sits in glass

The Red Dahlia

( Jonny Spielsinger - Poquitos )

  • + 1 ½ oz Strawberry-Infused Tequila
  • + ½ oz Agave syrup
  • + ½ oz St.Germain
  • + Squeeze Half Lime
  • + 1 dash Scrappy's Lavender Bitters
  • Shake and Serve Up. Lemon Twisp Garnish

Blueberry & Lavender Collins

( Scott Diaz - Beverage Manager Elliott\'s Oyster House and Cafe 56 )

  • + 1 ½ oz Hayman's Old Tom Gin
  • + ½ oz St. Germain
  • + 3/4 oz Simple Syrup
  • + 1 ozFresh Lemon Juice
  • + 3 dashes Scrappy\'s Lavender Bitters
  • + Muddle blueberries and simple syrup, add remaining ingredients. Shake and double strain into an iced Collins glass. Top with soda water and garnish with blueberries and lemon twist.

Hummingbird Daisy

( Scott Diaz - Beverage Manager Elliott\'s Oyster House and Cafe 56 )

  • + 1 ½ oz 10 Cane Rum
  • + ½ oz HUM Hibiscus Liqueur
  • + ½ ozPineapple Syrup
  • + 3/4 oz Fresh Lemon Juice
  • + Dash Scrappy\'s Lavender Bitters
  • + Combine ingredients with ice, shake and strain into a chilled coupe. Garnish with a preserved cherry & pineapple chunk.

Sicilian Smile

( Can Can )

  • + 1 ½ gin
  • + ½ apricot
  • + ½ Averna
  • + 2 dashes Lavender bitters
  • + Champagne float

Dr. Girlfriend

( Phil Thompson )

  • + 1 ¼ gin
  • + ½ apricot
  • + ½ Averna
  • + 2 dashes Lavender bitters
  • + Champagne float

Marmalade Sour

( Casey – Barrio, Seattle )

  • + 2oz rep tequila
  • + 1oz lemon
  • + 3 dashes of Scrappy’s Lavender bitters
  • + 1 bar spoon of Marmalade
  • + 1 egg white

The Valkaryie

( Casey – Barrio, Seattle )

  • + 1 ½ oz Aquavit
  • + 1oz Sal blank
  • + ½ oz honey syrup
  • + ¼ oz lime
  • + ¼ oz lemon
  • + ¼ oz marshino
  • + 2 dashes of Scrappy’s Lavender Bitters

Dr Girlfriend

( Phil Thompson - Tavern Law )

  • + 1 ¼ oz gin
  • + ¾ oz Grapefruit
  • + ½ oz aperol
  • + ½ oz St. Germain
  • + ½ oz Lemon
  • + dash Scrappy's Lavender Bitters
  • + Martini glass, Lemon Twist

Madison

( Nora - Local 360 )

  • + Equal parts gin and vodka
  • + ½ oz dry vermouth
  • + Scrappy’s lavender bitters
  • + shake and strain in a martini glass

Fleur de Jardin

( Mock Tail )

  • + ½ oz simple
  • + ½ oz lemon
  • + 2 dashes of Scrappy’s Lavender bitters
  • + serve in a tall glass with ice
  • + top off with still water

DeLisle

  • + 2 oz House made Orangecello
  • + 3 dashes Scrappy’s Lavender Bitters
  • + ¼ oz Dark rum
  • + ¼ oz fresh squeezed grapefruit

Florina

  • + Lime juice 2 wedges muddled
  • + ½ oz Millers Gin
  • + 2 dashes Scrappy’s Lavender bitters
  • + ½ oz yellow Chartreuse
  • + 2 oz Lucien Albrecht Rose

Lavender Blues

Stacia Sasso

  • + 2 oz Tanqueray 10 gin
  • + 1 oz lemon juice
  • + ¾ oz rich simple syrup
  • + 10 blueberries
  • + 3 dashes Scrappy\'s Lavender bitters
  • + Muddle blueberries with simple syrup
  • + ice and shake / Double strain into a martini glass

“The Lusty Lady”

( Miles Thomas – Tribute to a Seattle institution )

  • + 2oz gin
  • + ½ oz lime juice
  • + ½ oz simple
  • + 1/8 oz cranberry juice
  • + one egg white
  • + 2 to 3 dashes of Scrappy’s Lavender bitters
  • + shake until frothy and serve up with brandied cherries

Lime Bitters

Over rocks in an old-fashioned glass stir

Bond Vega

  • + 3oz Don Julio Blanco
  • + 1 hard dash Lime Scrappy\'s Bitters
  • + ½ oz Disaronno Originale

Frog Leg

( Miles Thomas – Seattle )

  • + 2oz Rye
  • + ½ oz Cynar
  • + ¼ oz amaro ninino
  • + ½ oz dry vermouth
  • + stir and serve up
  • + then float 3 to 4 dashes of Scrappy’s lime bitters on top of the drink

Gentlemen, To Evil

( Eric Witz )

  • + 1 oz. rye (Old Overholt)
  • + ½ oz peated scotch (Jura Superstition)
  • + 3/4 oz Punt e Mes
  • + ½ oz peach liqueur (Marie Brizard)
  • + 1/5 oz Benedictine
  • + 2 dashes Scrappy's lime bitters
  • + 1 dash aromatic bitters
  • + Stir well with ice and strain into a chilled coupe. No garnish.

Aromatic

Old Fashioned

  • + 2oz Rye Whiskey
  • + ½ oz Simple syrup
  • + 3-4 Dashes Scrappy's Aromatic Bitters
  • + Serve on the rocks with a lemon twist

Rye Whisper

  • + 2oz Rye Whiskey
  • + ½ oz Averna
  • + ½ oz Dry Vermouth
  • + ¼ oz of Benedictine
  • + 2 dashes of Scrappy's Aromatic

Hunter\'s Moon

Jermane Whitehead

  • + 3/4 oz Clear Creek Pear Brandy
  • + 3/4 oz St. Germain
  • + 2 dashed Scrappy Aromatic
  • + Shake ( I know the rules but it is better for this drink) 6 seconds double strain in a cocktail glass top with a dry pear cider garnish with nutmeg

Peach

Peaches and Hot Sauce

James D'Amato

  • + 2 oz. Gin
  • + 1 oz. Peach liqueur
  • + 1/2 oz. Wild Blossom Pirate\'s Blood Capsomel
  • + 1/2 oz Lemon juice
  • + 1/2 oz. Simple syrup
  • + 1/2 oz. Cream
  • + 1 Egg White
  • + 2 Dashes Scrappy's Peach Bitters
  • + Lindeman's Peach Beer
  • + 1 Dash ground cayenne pepper
  • + Shake gin, peach liqueur, Capsomel, lemon juice, simple syrup, egg white and cream with ice (adding the cream last). Strain into a highball glass and top with peach beer. Dash with bitters and ground cayenne pepper. Garnish with a jalapeno on a cocktail spear.

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