Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Friday, October 01, 2010

Drink of the Week: Bitter End Jamaican Jerk Bitters

The culinary and cocktail worlds are intersecting more than ever, and bitters offer a prime example of that crossover, as evidenced by today’s Drink of the Week, the Bitter End’s Jamaican Jerk bitters. Adding a sweet heat to cocktails with notes of habanero peppers, cinnamon and allspice, these bitters are hand-ground, mixed and bottled by Bill York in Sante Fe, New Mexico. Try them in the Full Sail Cooler below, and then experiment with York’s other flavors, like Mexican Mole, Memphis Barbeque and Thai bitters. And for more on the history of cocktail bitters and their modern revival, check out Bittersweet Symphony in the September/October issue of Imbibe. $15, bitterendbitters.com

Full Sail Cooler
2 oz. Jamaican rum
3/4 oz. honey syrup (1:1)
1/2 oz. fresh lime juice
2 oz. pineapple juice
8 fresh mint leaves
4 drops Bitter End Jamaican Jerk bitters
Ice cubes
Tools: shaker, muddler, strainer
Glass: Collins
Garnish: fresh pineapple wedge and mint slice

Muddle honey syrup, mint and lime in the bottom a shaker. Add all other ingredients and shake with ice. Double strain into an ice-filled Collins glass and garnish.

Chris Milligan, SF Barman