Scrappy's Bitters

Cotton Club

( Can Can )

• + 1 ½ rye
• + ½ Benedictine
• + ½ crème ed 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 Amaro
• + 3 dashes Scrappy’s chocolate Bitters
• + ¼ oz calvados

El Nacional

( Casey – Barrio, Seattle )

• + 1 oz mescal
• + 1oz campari
• + ½ oz averna
• + ½ oz dry vermouth
• + 3 dashes of Scrappy’s Chocolate bitters

The Tribuit

( Matt Bailey – Grey gallery, Seattle )

• + 1 oz Rep tequila
• + 1 oz campari
• + 1 oz compano
• + 3 dashes of Scrappy’s Chocolate bitters

Perfect

( Miles Thomas – Seattle )

• + 2oz Russian vodka
• + ½ oz Dry vermouth
• + ½ oz sweet vermouth
• + ¼ oz liquor 43
• 2 – 3 dashes if Scrappy’s Chocolate bitters

Athenian

( Casey – Barrio, Seattle )

• + 2½ oz Metaxa 7 stars
• + ½ oz bianco vermouth
• + 3 dashes grapefruit bitters

Better Part of Valor

( (Fox Zilla – LifeWithfox.com) )

• + 1 ½ oz West born Millers Gin
• + 1 oz Cocchi
• + ¾ Amaro Nonino
• + 1/8 oz fernet
• + 2 dashes of Scrappy’s Grapefruit biters
• + Stir and serve up

Pleaser

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

The Siren

• + ¼ oz. Srega
• + 2 lemon wedges muddled
• + 1 ½ oz Silver Rum
• + 3 dashes Scrappy’s grapefruit bitters

Love Potion

• + ¼ oz. Srega
• + ½ oz squeezed grapefruit juice
• + ½ oz Brandy
• + ½ oz Plymouth Slo Gin
• + 2 dashes Scrappy’s grapefruit bitters
• + 1 oz. Rum

Canton Devon

• + ¼ oz. Orange Juice
• + ¼ oz. lemon
• + 1 oz canton
• + ½ oz Noilly Prat
• + Scrappy’s grapefruit bitters
• + 1 oz. Gin

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 stars
• + ½ oz bianco vermouth ½oz
• + 3 dashes grapefruit bitters

San Pedro

( Miles Thomas – Seattle )

• + 2oz Silver tequila
• + ½ oz dry vermouth
• + 1/8oz cointrue
• + 2 to 3 dashes of Scrappy’s Grapefruit bitters
• + stir 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/li>
• Shake and strain over ice in a collins glass. Top with soda and garnish with a grapefruit slice.

Vodka

• + 2 oz vodka
• + ¼ oz bendictine
• + ¼ oz marshino
• + ½ oz dry
• + 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 Cardomom
• + 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 noliy prat dry
• + 1 to 2 dashes of Scrappy’s Cardamom bitters
• + stir and serve up with a lemon twist

Nuage de Pastis

( TL David Nelson )

• + 1 ½ oz Dolin dry vermouth
• + 1 oz Gin
• + ½ oz Yellow Chartreause
• + 1 dash Cardamom bitters
• + 1 dash 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 dashs Scrappy’s Cardomom Bitters
• + garnish lemon twist. Stir, Coup

The Fling

( Miles Thomas – Seattle )

• + 1 ½ oz White Rum
• + ½ oz orange juice
• + ½ campari
• + ½ oz cointreau
• + dash of Scrappy’s cardamom bitters
• + soda and rocks
• + orange twist

The Elegant spice

( Miles Thomas – Seattle )

• + 1 ½ oz White Rum
• + ½ oz fresh grapefruit
• + ½ cointreau
• + ½ dry vermouth
• + 1 to 2 dashesof cardamom bitters

The Saver

( Matt Bailey – Grey Galley: Seattle, WA )

• + 2 oz Blanco tequila
• + ½ oz Ninino amaro
• + 2 grapefruit
• + 1 dash of Scrappy’s Orange Bitters
• + absent rance
• + 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
• + agave
• + lemon
• + crème de cassis
• + scrappy’s orange bitters
• + blackberry
• + cava brut

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 montnegro
• + ½ oz earl gray gin
• + ¼ oz marshino
• + 2 oz rye
• + ½ oz dry vermouth
• + 1 dash of Scrappy’s orange bitters
• + “A sniffer of earl gray tea”

Bitter love

• + ¼ oz fresh made Strawberry syrup
• + ¼ oz Campari
• + 1 oz gin
• + 2 dashes of Scrappy’s Orange bitters
• + top with procecco
• + serve in Champaign 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

Milano

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

Martinze

( Miles Thomas – Seattle )

• + 2 ¾ oz old tom Gin
• + ¼ oz Cynar
• + ¼ oz maraschino
• + 3 to 4 dashes of Scrappy’s orange
  
  bitters
• + stir and serve up with a orange twist

Atlantic Highball

( Evan Martin – Naga: Seattle, WA )

• + 1 ½ oz Hendrick’s Gin
• + ½ oz pür•likör blossom, elderflower liqueur
• + 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 (Perrier)
• + 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 Gum Syrup
• + 2 dashes Scrappy’s Celery bitters
• + Coup, Ardbeg rinse glass, Lemon Twist

Spy Cup

• + 3 oz. Northern Spy fruit cup mix (recipe follows)
• + 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 garnish with a mint sprig, a lemon wheel, and seasonal fruit.
• Northern Spy fruit cup mix: Combine equal parts sweet vermouth, dry vermouth, Dubonnet Rouge, and ginger wine.

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

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