Many of these COCKTAIL + MOCKTAIL recipes were created and tested countless times through our sister company, Bar Cart Cocktail Co. These are usually the drinks I serve and enjoy around a table when hosting friends at my home. I want to know how you're drinking your Golden Bear Bitters - if you have a favorite recipe you would like to share, I would love to add it here to our library; send me an email to katie@goldenbearbitters.com Cheers! - Katie


COCKTAILS

 image by  Ryan Chard Smith    CALIFORNIA OLD FASHIONED    2.5 oz. Bourbon or Rye  1 TSP.  CALIFORNIA BAY LAUREL SYRUP   1 TSP.  CALIFORNIA NATIVE PLANT BITTERS    LEMON + ORANGE PEEL   Stir all ingredients except for citrus peel in an ice filled mixing glass for at least 30 seconds. Strain into a rocks glass with fresh ice. Garnish with a lemon and orange peel twisted over glass to express oils.

image by Ryan Chard Smith

CALIFORNIA OLD FASHIONED

2.5 oz. Bourbon or Rye

1 TSP. CALIFORNIA BAY LAUREL SYRUP

1 TSP. CALIFORNIA NATIVE PLANT BITTERS

LEMON + ORANGE PEEL

Stir all ingredients except for citrus peel in an ice filled mixing glass for at least 30 seconds. Strain into a rocks glass with fresh ice. Garnish with a lemon and orange peel twisted over glass to express oils.


 image by Evynn LeValley   GOLDEN BUBBLY   Make with or without sparkling wine.   1 oz. lemon juice  0.5 oz. simple syrup  1 tsp. your choice  GOLDEN BEAR BITTERS   SPARKLING WINE OR SPARKLING WATER  Add first 3 ingredients to a champagne flute. Top with sparkling wine or water. Cheers! 

image by Evynn LeValley

GOLDEN BUBBLY

Make with or without sparkling wine. 

1 oz. lemon juice

0.5 oz. simple syrup

1 tsp. your choice GOLDEN BEAR BITTERS

SPARKLING WINE OR SPARKLING WATER

Add first 3 ingredients to a champagne flute. Top with sparkling wine or water. Cheers! 


  CALIFORNIA DAIQUIRI   2 oz. dry white rum  0.75 oz. lime juice  0.5 oz.  CALIFORNIA BAY LAUREL SYRUP   1 tsp.  CALIFORNIA NATIVE PLANT BITTERS   Shake all ingredients in a cocktail shaker with ice for 15 seconds. Strain into a coupe or martini glass. 

CALIFORNIA DAIQUIRI

2 oz. dry white rum

0.75 oz. lime juice

0.5 oz. CALIFORNIA BAY LAUREL SYRUP

1 tsp. CALIFORNIA NATIVE PLANT BITTERS

Shake all ingredients in a cocktail shaker with ice for 15 seconds. Strain into a coupe or martini glass. 


 image by  Ryan Chard Smith    SUMMER SMASH   2 oz. whiskey  0.75 oz.  ROSEMARY SYRUP   0.75 oz. lemon juice  Shake all ingredients in a cocktail shaker filled with ice. Strain into a rocks glass with fresh ice. Garnish with a rosemary sprig. 

image by Ryan Chard Smith

SUMMER SMASH

2 oz. whiskey

0.75 oz. ROSEMARY SYRUP

0.75 oz. lemon juice

Shake all ingredients in a cocktail shaker filled with ice. Strain into a rocks glass with fresh ice. Garnish with a rosemary sprig. 

  ELECTRIC ELDERBERRY OLD FASHIONED    2 oz. Tequila Blanco  0.25 oz. Carmel Berry Co. Elderberry Syrup  0.25 oz.  BIG SUR CITRUS BITTERS   Stir all ingredients in an ice filled mixing glass for at least 15 seconds. Strain into a rocks glass with one large ice cube. Garnish with a lemon and orange peel.

ELECTRIC ELDERBERRY OLD FASHIONED

2 oz. Tequila Blanco

0.25 oz. Carmel Berry Co. Elderberry Syrup

0.25 oz. BIG SUR CITRUS BITTERS

Stir all ingredients in an ice filled mixing glass for at least 15 seconds. Strain into a rocks glass with one large ice cube. Garnish with a lemon and orange peel.

  BITTER PALOMA   1.5 oz. Mezcal or Tequila Blanco  1 oz.  INNA Shrub  Grapefruit  Topo Chico Sparkling Water  1 tsp.  HYSSOP & HONEYCOMB BITTERS   Cut a fresh piece of grapefruit and insert into the glass. Fill with ice, then tequila, shrub and top with Topo Chico and bitters. Stir to combine. This recipe can be enjoyed without alcohol, simple omit from recipe and enjoy this bitter grapefruit soda. 

BITTER PALOMA

1.5 oz. Mezcal or Tequila Blanco

1 oz. INNA Shrub Grapefruit

Topo Chico Sparkling Water

1 tsp. HYSSOP & HONEYCOMB BITTERS

Cut a fresh piece of grapefruit and insert into the glass. Fill with ice, then tequila, shrub and top with Topo Chico and bitters. Stir to combine. This recipe can be enjoyed without alcohol, simple omit from recipe and enjoy this bitter grapefruit soda. 


  MARKET MARGARITA   2 oz. Tequila or Mezcal  0.5 oz.  BLACK SAGE SYRUP   0.5 oz. lime juice  0.5 oz. seasonal fruit shrub   Shake in a cocktail shaker filled with ice. Strain into a glass with fresh ice and garnish with whatever is in your garden or from the farmer's market. 

MARKET MARGARITA

2 oz. Tequila or Mezcal

0.5 oz. BLACK SAGE SYRUP

0.5 oz. lime juice

0.5 oz. seasonal fruit shrub 

Shake in a cocktail shaker filled with ice. Strain into a glass with fresh ice and garnish with whatever is in your garden or from the farmer's market. 


  BLACK SAGE OLD FASHIONED   2 oz. Tequila or Mezcal  1 TSP.  BLACK SAGE SYRUP   1 TSP.  HYSSOP & HONEYCOMB BITTERS   Grapefruit peel + sea salt  Stir all ingredients except for citrus peel in an ice filled mixing glass for at least 30 seconds. Strain into a rocks glass with fresh ice (or, one large cube). Garnish with a grapefruit peel twisted over glass to express oils and a sprinkle of sea salt.

BLACK SAGE OLD FASHIONED

2 oz. Tequila or Mezcal

1 TSP. BLACK SAGE SYRUP

1 TSP. HYSSOP & HONEYCOMB BITTERS

Grapefruit peel + sea salt

Stir all ingredients except for citrus peel in an ice filled mixing glass for at least 30 seconds. Strain into a rocks glass with fresh ice (or, one large cube). Garnish with a grapefruit peel twisted over glass to express oils and a sprinkle of sea salt.

 Recipe + image contributed by John Craven of  BEVNET   This Bi-coastal Forest Gimlet pairs ingredients from the West Coast with some from East Coast...Gin, maple syrup, lemon, and  @goldenbear_bitters   California Native Plants bitters . Recipe: 1.5oz gin (I used  @unclevals  ) 0.5oz lemon juice 0.5oz maple syrup (I used  @hillfarmstead ’s bourbon barrel maple syrup) 4 dashes  Golden Bear California Native Plants Bitters  Shake with ice & strain into a coupe Lemon peel garnish.

Recipe + image contributed by John Craven of BEVNET

This Bi-coastal Forest Gimlet pairs ingredients from the West Coast with some from East Coast...Gin, maple syrup, lemon, and @goldenbear_bitters California Native Plants bitters. Recipe:
1.5oz gin (I used @unclevals )
0.5oz lemon juice
0.5oz maple syrup (I used @hillfarmstead’s bourbon barrel maple syrup)
4 dashes Golden Bear California Native Plants Bitters
Shake with ice & strain into a coupe
Lemon peel garnish.


  FOREST SMASH   2 oz. blended Scotch  0.75 oz. lemon juice  0.75 oz.  Carmel Berry Co.  Elderberry Syrup  1 tsp.  HYSSOP & HONEYCOMB BITTERS   Add all ingredients to a cocktail shaker with ice and shake for 10 seconds. Strain into a rocks glass with one large ice cube. 

FOREST SMASH

2 oz. blended Scotch

0.75 oz. lemon juice

0.75 oz. Carmel Berry Co. Elderberry Syrup

1 tsp. HYSSOP & HONEYCOMB BITTERS

Add all ingredients to a cocktail shaker with ice and shake for 10 seconds. Strain into a rocks glass with one large ice cube. 


  HERE'S TO YOU   2 oz. Campari or St. George Spirits Bruto Americano  0.5 oz.  CALIFORNIA BAY LAUREL SYRUP   5 shakes,  CALIFORNIA NATIVE PLANT BITTERS   Club Soda to taste  Orange peel garnish  Add all ingredients to a highball glass or tumber, stir to combine, garnish and enjoy!

HERE'S TO YOU

2 oz. Campari or St. George Spirits Bruto Americano

0.5 oz. CALIFORNIA BAY LAUREL SYRUP

5 shakes, CALIFORNIA NATIVE PLANT BITTERS

Club Soda to taste

Orange peel garnish

Add all ingredients to a highball glass or tumber, stir to combine, garnish and enjoy!


 image by  Ryan Chard Smith    AMARO FOREVER   1.5 oz. Whiskey, Scotch or, Mezcal  0.75 oz. St. George Spirits Bruto Americano or, Amaro Angeleno or, Lo-Fi Gentian Amaro or, Grand Poppy Liqueur  0.5 oz.  BLACK SAGE, ROSEMARY OR BAY LAUREL SYRUP SYRUP   1.0 oz. lemon juice  Shake all ingredients in a cocktail shaker filled with ice, for 20 seconds. Strain into a rocks glass with fresh ice. Garnish with nothing or a fresh mint leaf. 

image by Ryan Chard Smith

AMARO FOREVER

1.5 oz. Whiskey, Scotch or, Mezcal

0.75 oz. St. George Spirits Bruto Americano or, Amaro Angeleno or, Lo-Fi Gentian Amaro or, Grand Poppy Liqueur

0.5 oz. BLACK SAGE, ROSEMARY OR BAY LAUREL SYRUP SYRUP

1.0 oz. lemon juice

Shake all ingredients in a cocktail shaker filled with ice, for 20 seconds. Strain into a rocks glass with fresh ice. Garnish with nothing or a fresh mint leaf. 

  GOLDEN TONIC   1.5 oz. Gin (or other spirit of your choice!)  1 oz. seasonal  Bitter Tonic Syrup   Pinch of sea salt  1 lemon peel  5 oz. Club Soda  Add ice to a highball glass or tumbler. Fill with each ingredient, stir to combine.   This recipe is so versatile. Don't like Gin? Use any spirit from Vodka, Rum, Bourbon, Scotch, Tequila or Mezcal. Don't drink alcohol? Leave it out but, you won't be missing out on flavor.  

GOLDEN TONIC

1.5 oz. Gin (or other spirit of your choice!)

1 oz. seasonal Bitter Tonic Syrup

Pinch of sea salt

1 lemon peel

5 oz. Club Soda

Add ice to a highball glass or tumbler. Fill with each ingredient, stir to combine. 

This recipe is so versatile. Don't like Gin? Use any spirit from Vodka, Rum, Bourbon, Scotch, Tequila or Mezcal. Don't drink alcohol? Leave it out but, you won't be missing out on flavor.  


  BOTANICAL GIN FIZZ   1.5 oz. Spirit Works Distillery Gin  0.5 oz. fresh pressed lemon juice  0.5 oz. fresh pressed lime juice  0.75 oz.  CALIFORNIA BAY LAUREL SYRUP   1 oz. California Bay Laurel infused Cream  Club Soda  Add 3 crushed bay laurel leaves to cream and let infuse for at least 1 hour or overnight. Add everything except the club soda to a cocktail shaker with ice. Shake hard for 10 seconds. Strain into a highball or flute glass. Top slowly with club soda until the foam starts to rise over the rim of the glass. Express oils of orange and lime peels ontop of drink. 

BOTANICAL GIN FIZZ

1.5 oz. Spirit Works Distillery Gin

0.5 oz. fresh pressed lemon juice

0.5 oz. fresh pressed lime juice

0.75 oz. CALIFORNIA BAY LAUREL SYRUP

1 oz. California Bay Laurel infused Cream

Club Soda

Add 3 crushed bay laurel leaves to cream and let infuse for at least 1 hour or overnight. Add everything except the club soda to a cocktail shaker with ice. Shake hard for 10 seconds. Strain into a highball or flute glass. Top slowly with club soda until the foam starts to rise over the rim of the glass. Express oils of orange and lime peels ontop of drink. 


  GARDEN GIMLET   2 oz. Gin (or, vodka)   0.75 oz. ROSEMARY SYRUP   0.75 oz. lime juice  A pinch (3-5 leaves) of fresh lemon verbena, mint, or basil - whatever you have access to!   Add all ingredients into a shaker with ice. Shake hard for 15 seconds. Strain into a rocks glass with ice, garnish with lime zest and a fresh herb leaf. Cheers!   

GARDEN GIMLET

2 oz. Gin (or, vodka)

0.75 oz. ROSEMARY SYRUP

0.75 oz. lime juice

A pinch (3-5 leaves) of fresh lemon verbena, mint, or basil - whatever you have access to! 

Add all ingredients into a shaker with ice. Shake hard for 15 seconds. Strain into a rocks glass with ice, garnish with lime zest and a fresh herb leaf. Cheers!

 

 

MOCKTAILS

 image by  Angela Nunnink     BITTER BERRY SODA   1.5 oz.  Strawberry Shrub   4-5 oz. sparkling water   3-5 shakes of  BIG SUR CITRUS BITTERS   Add all ingredients to a mixing glass, stir to combine, pour into a glass and enjoy!

image by Angela Nunnink 

BITTER BERRY SODA

1.5 oz. Strawberry Shrub

4-5 oz. sparkling water 

3-5 shakes of BIG SUR CITRUS BITTERS

Add all ingredients to a mixing glass, stir to combine, pour into a glass and enjoy!

  GOLDEN BEAR HERBAL TEA   5 oz. herbal tea, like Mint, Chamomile, Lemon Verbena, or Ginger.  1 oz.  BITTER TONIC SYRUP   1 slice of lemon and lime  Add all ingredients to a glass filled with ice. Garnish with a fresh herb and citrus slices. 

GOLDEN BEAR HERBAL TEA

5 oz. herbal tea, like Mint, Chamomile, Lemon Verbena, or Ginger.

1 oz. BITTER TONIC SYRUP

1 slice of lemon and lime

Add all ingredients to a glass filled with ice. Garnish with a fresh herb and citrus slices.