Basic Bitch

• 总时间: 6 hours 39 minutes

配料

If I’m being honest with myself, I don’t totally hate that pumpkin spice season is here. 3 years ago, I developed a drink nearly in spite of it—ironically, it turned out to be one of my favorite original cocktails.

With this revisit, I wanted to enhance the recipe by giving it a double dose of ANGOSTURA® bitters: utilizing the aromatic bitters to elevate the baking spices found in the homemade orgeat; and cocoa bitters to deepen the notes in the espresso!

What cocktail will you elevate with ANGOSTURA bitters to make it anything but basic?

BASIC B*TCH

2 dashes ANGOSTURA® cocoa bitters

1 ½ | 45ml espresso

1oz | 30ml Pumpkin Spice Orgeat*

1oz | 30ml Amontillado Sherry

1oz | 30ml Peanut Butter washed Bourbon**

Oat Milk, frothed

步骤

Combine bitters, espresso, orgeat, sherry, and bourbon into your shaker tin, add ice, and shake vigorously. Double strain into rocks glass with a large block, topping the cocktail with frothed oat milk. Garnish with shaved dark chocolate and nutmeg.

PUMPKIN SPICE ORGEAT

250g pumpkin seeds

500g water

Cane sugar, 100% based on yield of pepita milk

Canned pumpkin, 50% based on yield of pepita milk

Tbsp of pumpkin spice blend*

10 dashes of ANGOSTURA® aromatic bitters

Toast pumpkin seeds at 300 degrees for 8 minutes. Place seeds into a blender with water, blend on high for 60 seconds. Let rest for 30 minutes, before straining through a cheese cloth or nut bag. Based on the yield of the seed milk, in a blender: add an equal weight of cane sugar; add 50% based on seed milk of canned pumpkin; add pumpkin spice blend; and add Angostura bitters. Blend on high again for at least 30 seconds. Pour liquid into a bottle of choice and store for up to 2 weeks

PEANUT BUTTER WASHED BOURBON

50g Peanut Butter, warmed

250g Bourbon

Combine bourbon with warmed peanut butter, stir gently to incorporate. Let rest on the counter for up to 2 hours at room temperature before placing in the freezer. After a minimum of 4 hours, strain through a coffee filter.