Been Wondering What to Make with Bittermens Orange Cream Citrate? This Drink’s the Answer

Here’s recipe three from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes made with the new Compass Box Scotch blend, which is designed for mixing. This is the Artist’s Commission, from Aaron Cotler over at The Crown Inn, a brand new cocktail/beer/wine bar on Franklin Street in Crown Heights.

Here’s recipe three from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes made with the new Compass Box Scotch blend, which is designed for mixing.

This is the Artist’s Commission, from Aaron Cotler over at The Crown Inn, a brand new cocktail/beer/wine bar on Franklin Street in Crown Heights. (We’ve been meaning to check it out, now we know we have to make sure Cotler’s on the night we go.) We’ll be publishing more recipes like this each day this week, so stay tuned until the winners get crowned next Monday.

Artist’s Commission
From Aaron Cotler at The Crown Inn

1 1/2 oz Compass Box Great King Street
3/4 oz Cherry Brandy
1/2 oz freshly squeezed orange juice
1/2 oz Compass Box Orangerie
1/2 oz sweet vermouth
5 drops Bittermens Orange Cream Citrate (made in Brooklyn; profiled in our current issue)
Orange peel and brandied cherries for garnish

Shake all ingredients except orange peel and cherries. Strain over rocks into a glass. Flame an orange peel over glass; discard peel and garnish drink with a brandied cherry.

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.