Savoy Truffle
Created by Gary Regan, 2005.
1 1/2 ounces Hennessy Cognac
3/4 ounce Grand Marnier
3/4 ounce Black Mozart chocolate liqueur
3 dashes Regan’s Orange Bitters No. 6
Fill a mixing glass two-thirds full of ice and add all of the ingredients. Stir for approximately 30 seconds, and strain into a chilled cocktail glass.
Dry Gin Martini Circa 1900
1 1/2 ounces gin
1 1/2 ounces dry vermouth
3 dashes Regans' Orange Bitters No. 6
1 lemon twist, for garnish
Fill a mixing glass two-thirds full of ice and add all of the ingredients. Stir for approximately 30 seconds, and strain into a chilled cocktail glass. Add the garnish.
NUEVO SOL
Adapted from a recipe by Marco Dionysos, bartender, San Francisco.
1 1/2 oz. BARSOL Quebranta Pisco
3/4 oz. John Taylor's Velvet Falernum
2 dashes Regan's Orange Bitters No. 6
3/4 oz. fresh lemon juice
3/4 oz. pineapple juice
1/2 egg white
Shake all ingredients with ice and strain into 9 oz. cocktail glass
with cinnamon sugar rim.
Enter the Jasmin
Adapted from a recipe created at Cocktails in the Country, 2006, Painter’s, Cornwall-on-Hudson, NY.
1 1/2 ounces Belvedere Pomarańcza vodka
1 1/2 ounces Jasmin tea
3/4 ounce Noilly Prat dry vermouth
1/2 ounce simple syrup
3 dashes Regans’ Orange Bitters No. 6
Shake and strain into a chilled champagne flute.
Tabby Cat
Created by Gary Regan, 2005
2 ounces Dubonnet Rouge
1 ounce Belvedere Pomarañcza vodka
2 dashes Regans’ Orange Bitters No. 6
1 lemon twist, for garnish
Stir and strain into a chilled cocktail glass. Add the garnish.
The Knack
Adapted from a recipe created by Thomas Waugh, bartender at Harry Denton’s Starlight Room in San Francisco
1 3/4 ounces Hennessy cognac
1/2 ounce Benedictine
1/4 ounce Mandarine Napoleon
1/4 ounce fresh lemon juice
1 dash Regans' Orange Bitters No. 6
Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds and strain into a chilled cocktail glass. Add a kumquat rose for garnish.