Archive for the ‘Recipes’ Category

We were invited by Troy and Krista from Wedge and Bottle to give a little demonstration and tasting to introduce our bitters to their customers. Their shop is the best around for artisan cheeses (oh my!), excellent beer and wine selection, wonderful crackers, salts, jams, and other goodies. They also serve up some killer grilled sandwiches, soups, and charcuterie plates. As they focus on wine and beer, we were challenged to come up with some wine and beer (no liquor!) cocktails that would showcase our bitters. After a few hours of happy experimenting we came up with three (recipes below).

During the couple hours of our demonstration we were thrilled to meet a few of you that we had only chatted to through social media, we saw some good friends, and we got to introduce our bitters to some people that only knew bitters from that old Angostura bottle in their parents cabinet. We are so thankful to Troy, Krista, and Liz at Wedge and Bottle for giving us this opportunity!

Recipes Pils-orita

This is a beery take on our favorite Margarita recipe replacing the tequila with a wonderful pils and adjusting the sweet/sour a bit. This cocktail is very low in alcohol and perfect for a sunset party on the patio with your friends.

1oz agave syrup (half agave nectar, half water) 0.75oz lime 4 dashes AZBL Más Mole bitters 4-5oz of Oskar Blues Mama’s Little Yella Pils

Combine the agave, lime, and bitters in a shaker. Shake and strain into a rocks glass filled with ice. Top with the Pils, give a gentle stir, and add a extra dash of the bitters on top.

Champagne Cocktail 0.25oz of simple syrup or 1 sugar cube a few dashes of AZBL Figgy Pudding bitters Brut bubbly (in this case we used Campos de Estrellas cava)

Add the syrup or sugar cube the bottom of a flute, add 2-3 dashes of bitters, and top with the brut bubbly. How easy is this?

Figgy Nitro

This drink is even easier than the bubbly cocktail above, taking a really delicious stout and making it even better.

Left Hand Nitro Milk Stout AZBL Figgy Pudding bitters

Pour the stout into a beer glass, add a few dashes of bitters to the top. Enjoy! The fig flavor is a perfect compliment to the chocolaty creamy goodness of this stout. We experimented with quite a few stouts and porters and found that the sweetness of the Nitro was just the right combination for the bitters.

Sure you know we love creative cocktails featuring bitters over here at AZBL, but we also really enjoy experimenting in non-alcohol based drinks (heaven forbid!), savory dishes, and sweets. We are even more thrilled when our friends and customers send us a recipe of something they have tried.

This recipe comes courtesy of our friend, The Food Hunter, at Food Hunter’s Guide. Let us know what you come up with for other uses for bitters! And please go over to Food Hunter’s Guide for some great discussion of food and experiences that are special, local, and unique.

Figgy Pudding Blondies By: The Food Hunter, January 2013

2 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks (8 ounces) unsalted butter, at room temperature 1 1/2 cups (packed) light brown sugar 1/2 cup sugar 2 large eggs 1 ½  tablespoons AZ Bitters Lab Figgy Pudding bitters 1 teaspoon pure vanilla extract 1 cup bittersweet chocolate chips, 1 cup coarsely chopped pecans

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×13-inch baking pan

Whisk together the flour, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla and figgy pudding bitters.

Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips and nuts. Scrape the batter into the buttered pan and use the spatula to even the top as best you can.

Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up.

Cut into 32 bars, each roughly 2-1/4 x 1-1/2 inches.


The Old Fashioned is such a simple but fulfilling cocktail. A sugar cube muddled with bitters, plenty of your favorite bourbon or rye (or both), slowly adding bourbon and ice to your mixing vessel while stirring was the drink of choice for many a cocktailian in the late 1800’s, early 1900’s. The drink fell out of favor as the Nobel Experiment hit then saw a bit of resurgence in the 1950’s, most notably by those slick dressed ad guys at Sterling, Cooper, Draper, Pryce. By the 1970’s, the drink had become a caricature of itself all gussied up with a muddled fruit salad orange, cherry and pineapple with a splash of soda. Thankfully, all things go full circle and the wondrous Old Fashioned is back in form. Whiskey, sugar, bitters, and maybe, just maybe, a hint of something else so long as the essence of the drink remains intact.

Here is a bit of a different play on the Old Fashioned that combines the spiciness of the rye and herbal quality of the Bénédictine with Dale DeGroff’s lovely pimento bitters, Sumptuous Syrups of Vermont’s delightful Blackberry syrup, and our AZBL Figgy Pudding bitters. The add-ons just providing a hint of depth and complexity while letting the rye and the bitters shine.

2.5oz Templeton rye 0.25oz Bénédictine 1 barspoon of rich syrup (2:1 sugar to water) 1 barspoon of blackberry syrup 1 dash of Dale’s pimento bitters 2 dashes of AZBL Figgy Pudding bitters

Combine, add ice, stir, strain into rocks glass with a couple of ice cubes

We’re often asked about uses for bitters other than in cocktails. Bitters are a form of flavoring extract so it’s a natural for recipes that call for vanilla extract or the like. When substituting with bitters, always start with about half of what the recipe calls for using a conventional flavor extract. Then taste and add more if desired. Also remember that the bitterness can be offset by a bit more sugar.

Bittered Whipped Cream 1 1/2 cup whipping cream 1/3 cup confectionery sugar 1 tsp AZBL Figgy Pudding or Más Mole bitters

Combine all ingredients in mixing bowl and whip until soft peaks are formed.

Here is a slight modification of an Old Fashioned variant from Fred Yarm’s Drink and Tell: A Boston Cocktail Book.

2 oz Laird’s Applejack 0.25 oz Averna 0.25 oz Sweet Vermouth 2 dashes AZBL Más Mole bitters 1 sugar cube

Drop the cube in a glass and douse with a couple of dashes of bitters. Splash in a bit of Applejack and muddle. Add remaining ingredients along with some ice, stir, strain into a Old Fashioned glass with a single piece of ice. Orange peel for a garnish.


Tonight’s tipple is Black Lodge: 1.5oz Russell’s Reserve rye, 0.5oz each of Cynar, Cocchi Torino, and Cherry Heering with a dash of AZBL Mesa Orange bitters. Lovely.