Recipes

Craft a Cocktail and Create a Meal with these Bittered Sling Recipes

Love to make a cocktail, or to explore new flavours in your cooking? We've got some recipes for you

By Bittered Sling /

Bittered Sling, a local lineup of award-winning bitters, can be used in anything from cocktails to desserts

Created by mixologist/sommelier Lauren Mote (UVA) and chef Jonathan Chovancek (Cafe Medina), Bittered Sling bitters features a varied lineup of flavours that enhance cocktails and can even be incorporated in your meals. Click through for a collection of Sling recipes and check out their new gift pack to kick-start your new infatuation with bitters.



Credit: Issha Marie

Cherry Collins

Ingredients

Instructions

  1. Build ingredients in a Collins glass filled with ice.  
  2. Add gingerbeer, stir gently (swizzle) and serve with two pitted B.C. cherries on a pick.



Cold Springs Cocktail

Ingredients

Instructions

  1. Shake ingredients vigorously with ice for 7-10 seconds.
  2. Strain into an old-fashioned glass filled with fresh ice.

*Coconut Water and Eucalyptus Syrup

Yields 1 L 

Ingredients

  • 400 mL coconut water, warm (pulp-free)
  • 400 g white sugar
  • 10 g eucalyptus tea (or leaves)
     

Instructions

  1. Steep eucalyptus in warm coconut water (not boiling) for 30 minutes, stirring occasionally.
  2. Remove the bits, fine strain, and add white sugar and stir until dissolved.
  3. Bottle in clean/sanitized containers for up to 7-10 days refrigerated.



Credit: Issha Marie

Middle Earth

Ingredients

  • 2.00 oz (60 mL) Hennessy V.S Cognac
  • 0.50 oz (15 mL) dry vermouth
  • 0.50 oz (15 mL) sweet vermouth
  • 0.50 oz (15 mL) Giffard Ginger of the Indes
  • 2 dashes Bittered Sling Denman Bitters

Instructions

  1. Stir all ingredients gently with ice for 10-15 seconds.
  2. Strain into an-old fashioned glass with fresh ice cubes, and garnish with an orange cheek.



Apple Cart

Ingredients

  • 1.50 oz (45 mL) Pere Magloire Fine Calvados
  • 0.50 oz (15 mL) Aperol
  • 0.50 oz (15 mL) Apple Manzana Liqueur
  • 0.75 oz (22 mL) Fino Sherry
  • 0.75 oz (22 mL) lemon juice
  • 0.75 oz (22 mL) simple syrup
  • 2 dashes Bittered Sling Zingiber Crabapple Bitters

Instructions

  1. Shake all ingredients with ice, double strain over fresh ice in a double old-fashioned or Collins glass.
  2. Garnish with a long flap of apple skin.



Oracle

Ingredients

  • 1.00 oz Okanagan Spirits Aquavitus 
  • 0.50 oz Okanagan Spirits Poire Williams 
  • 0.50 oz Fidencio Mezcal 
  • 0.75 oz Cocchi Americano 
  • 1 bar spoon peach-quinine syrup
  • 2 dashes Bittered Sling Clingstone Peach Bitters

Instructions

  1. Stir ingredients with ice, and serve neat in a chilled cocktail glass.
  2. Garnish with a thin slice of orange peel, expressing the oils over the top of the glass, and then dropping inside.



Credit: Issha Marie

Lem-Marrakech Roasted Albacore Tuna with ‘Smoked’ Autumn Squash Purée

Ingredients

Instructions

  1. Pre heat the oven to 400ºF.
  2. Wash the Hubbard squash well and cut it in half.
  3. Remove the seeds and place the squash cut side-down on a roasting pan and cook for 60-90 minutes. The squash is done when it is soft like room temperature butter.
  4. Allow to cool to room temperature, and then remove the skin.
  5. Meanwhile, sauté the onions and garlic with generous amounts of sea salt in 1 cup of butter. Reserve 3 tablespoons of the butter and add the remaining to the onion mixture.
  6. Once melted, add the Moondog bitters and remove from the heat. Allow to cool to room temperature.
  7. In a blender, puree the squash with the Moondog onion butter until smooth. Adjust seasoning with sea salt and more bitters.
  8. In a sauté pan melt the remaining butter. Season the tuna with sea salt and pan roast all sides briefly. Baste with the Lem-Marrakech bitters.
  9. Remove the fish to a serving plate and pour the Lem-Marrakech butter over the fish. Serve warm on top of the squash puree and garnish with Delicata squash chips. (Slice them thin, season with salt and dehydrate until crispy!)

Yields 8 servings



Orange and Juniper Cured Wild Pacific Salmon

Instructions

Instructions

  1. Line a shallow pan long enough to accommodate the fish with plastic wrap so that the length of the wrap is double the length of the pan.
  2. Trim the salmon of any fins and bones. Lay it skin side down in the center of the pan. Gently pull the sides of the plastic up to create a ‘well’ around the fish.
  3. Pour the Bittered Sling Orange & Juniper Bitters over the salmon. It will run off and into the ‘well’ but this is a good thing.
  4. Combine the salt and sugar. Sprinkle evenly over the fish, giving the thicker parts of the salmon a little more. Add the herbs. Bring the plastic up and over to enrobe the fish and cure tightly.
  5. Cut a piece of cardboard the same size as the fish and place on top of the fish in the pan. Place a kitchen weight of no more than 2kg over the cardboard to gently press the cure into the fish. If you have a vacuum sealer you can perform the cure inside the bag and seal it under medium pressure.
  6. Place the weighted fish in the refrigerator for 24 hours.
  7. After 24 hours unwrap and flip the salmon ever so that it is skin side up. Repeat the wrapping and weighting process and refrigerate another 24 hours.
  8. After this time has passed, remove the fish from the cure and lay skin side down on a cutting board. Gently remove the curing brine with a towel by wiping it clean.
  9. Flip the fish over and repeat on the skin side. Do not rinse the fish under water.
  10. Slice thin and serve.



Plum and Rootbeer Brownie Bites

Ingredients

Whipped Moondog Cream

Instructions

  1. Combine flour, salt and baking powder. Melt chocolate and butter over a bain marie. Whisk in the sugar. Add eggs one at a time. Add Bittered Sling Plum and Rootbeer extract. Fold in flour in three increments by hand.
  2. Line a 9”x9” cake pan with parchment paper – it helps to spray the pan generously with organic vegetable oil or butter. Place the cake in a pre-heated 300ºF oven and bake for 15 – 20 minutes. Remove from the oven and allow to cool 10 minutes at room temperature. Cover the top of the cake with parchment paper and place another 9”x9” cake pan on top to press the cake.
  3. Weight with a 1 kg can of something handy – such as tomatoes or honey. Once the cake is cool – unmold it and use a 2” circular cutter to cut little bite size pieces.
  4. Combine cream, honey and Bittered Sling Moondog Extract and whisk to stiff peaks. Serve on top.