Jamaican Bitters, Where You Been All Our Life?

In the age of the classic cocktail revival, it’s all about ID’ing a drink you love and then re-working and re-mixing it in as many iterations as possible. While recently giving our favorite classic rum recipes a workover, we reached for a stash of Jamaican bitters from our mixology mentors at Bittercube.

After adding a dash of two into these classic recipes, the entire room turned to sunset, a gentle breeze brought coconut and sea scents, and the drink instantly transported us to a happy place on the beach. (And no, that experience had nothing to do with those funky-tasting truffles-turned-appetizers snagged at the the park.)

Why the recipes worked? The bitters seamlessly brought together each of the ingredients in the glasses so much so that you couldn’t detect what went into the shaker. The end result was a whole, well-rounded sip, cocktail after cocktail.

The only things missing are the surf, the sand and the hunky, able-bodied board instructor with the gentle touch.

Premium Classic Daiquiri

• 2 parts Ron Zacapa Centenario 23
• 1 part brown cane sugar simple syrup
• 1 part lime juice
• 2 dashes Jamaican bitters

1. Shake over ice, strain into a cocktail glass and garnish with a lime twist.

Mojito

• 2 parts Flor de Caña 4-year rum
• 1/2 part lime juice
• Small spoon sugar
• Mint leaves
• Club soda
• Jamaican bitters

1. Muddle lime juice, sugar and mint leaves in a tall collins glass. Fill with ice then add rum and soda. Top with a dash or two of bitters.

Hemingway Daiquiri

• 2 parts light rum
• 1/2 part maraschino liqueur
• 1/2 part fresh lime juice
• 1/2 part fresh grapefruit juice
• Jamaican Bitters

1. Shake over ice, strain into a cocktail glass. No garnish.

Try riffing your own version by starting with a basic recipe like this one.