Colorado-based Tincup Whiskey is partnering up with Orinoco Bitters from Dead Rabbit Grocery and Grog to celebrated the long, unique relationship or whiskey and bitters in cocktails.
Tincup is made from a unique blend of Midwestern corn, rye, malt pure Rocky Mountain water before being aged in new charred American white oak barrels.
The Dead Rabbit Orinoco Bitters is produced by the Manhattan saloon that bears its name — a joint that won “Best American Cocktail Bar” and “World’s Best Drinks Selection” at Tales of the Cocktail in New Orleans.
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To call attention to the marriage of whiskey and bitters, both institutions sent along these recipes for classic bitters-enhanced cocktails:
The recipes for the three cocktails are as follows:
Rocky Manhattan
Ingredients:
- 2 oz TINCUP Whiskey
- ¾ oz Leopold Bros Georgia Peach Whiskey
- 2 dashes The Dead Rabbit Orinoco Bitters
- Orange twist
Preparation: Combine TINCUP Whiskey, peach whiskey and bitters on the rocks in a whiskey glass. Garnish with the twist.
Jewel Mine
Ingredients:
- 2 oz TINCUP Whiskey
- ¾ oz PAMA Pomegranate Liqueur
- 2 dashes The Dead Rabbit Orinoco Bitters
- Tonic Water
- Cucumber wheel
Preparation: Combine TINCUP Whiskey, PAMA Pomegranate Liqueur, and bitters on the rocks in a whiskey glass. Top with tonic water and garnish with cucumber.
Green Derby
Ingredients:
- 2 oz TINCUP Whiskey
- ¾ oz grapefruit juice
- ½ oz Grade A maple syrup
- ½ oz ginger syrup
- 2 dashes The Dead Rabbit Orinoco Bitters
Preparation: Combine ingredients in a shaker filled with ice. Shake and serve up in a cocktail glass.
