- 1.5 oz Spiced Rum

- Splash of Cranberry Ginger Ale

- Splash of Fresh Lime Juice

- 3 Dashes of Prairie Rose Bitters

Rim the coupe with crushed Candy Cane and garnish with a Cranberries.

Photo and Recipe Credit: Black Cloud Bitters

- 2 oz Dark Rum

- 0.25 oz Port (tawny - sweet or medium dry)

- 0.25 Simple Syrup

- 4 oz Tonic Water

- 2 Dashes Winter Spice Bitters

Muddle 2 Figs with Dark Rum, Port, Simple Syrup, Lime Juice, and Bitters. Pour into a collins glass with ice and top-off with Tonic.

- 1.5 oz of Rye Whiskey

- 0.5 oz Dry Vermouth

- 0.5 oz Holiday Spiced Syrup*

- 3 Dashes of Black & Blue Bitters

Rim a Nick & Nora glass with a mixture of Sugar/Cinnamon/Dried Apples/Dried Cranberries/Hibiscus and garnish with a cinnamon stick.

Photo and Cocktail Credit: Black Cloud Bitters

- 4 oz brewed Light to Medium Coffee

- 0.75 oz Simple Syrup

- 1 oz Teeling Irish Whiskey

- Winter Spice Bitter-infused Whip Cream

Whip Cream Instructions: fill dispenser with 0.5 litres of Whip Cream, 2 oz of Simple Syrup and charge with 2x N2O chargers.

Combine all ingredients in a coffee mug and top-off with infused Whip Cream.

- 2 oz Bourbon or Rye Whiskey

- 1 oz Simple Syrup

- 2 Dashes Winter Spice Bitters

Combine all ingredients and garish with Orange Peel.

Serve in a rocks glass with ice.

- 4 oz Santa’s Secret Black Tea (Purchased from David’s Tea)

- 2 oz Bourbon

- 0.5 oz Simple Sugar

- 2 Dashes Cabaret Bitters

Combine all ingredients in a mug and garnish with a Lemon Peel

- 4 oz Coconut Eggnog

- 1.5 oz Dark Rum

- 2 Dashes Cabaret Bitters

Combine all ingredients and garnish with grated nutmeg and a vanilla bean.

Serve on ice in a collins glass.

- 4 oz Hot Chocolate

- 1.5 oz Light Whiskey

- 2 Dashes Pumpkin Bitters

Combine all ingredients in a mug and top-off with a marshmallow and grated chocolate and serve hot.

- 1 oz Vodka or Gin

- 3 oz Ginger Beer (non-alcoholic)

- 0.5 oz Simple Sugar

- 0.25 of fresh Lime Juice

- 2 Dashes Pumpkin Bitters

Combine all ingredients in a rocks glass and garnish with a Lime Wedge.

- 2x 750 ml bottles Red Wine

- 2 cups White Sugar

- 3 oz Winter Spice Bitters

Simmer Red Wine and Sugar on stove with peel from one Orange (do not boil) for 10 minutes. Remove from heat, and add bitters. Stir and serve with cinnamon stick and fresh orange peel in a rocks glass.

Serve warm

Serves 5-6 people

- 2 oz Rye Whiskey

- 0.75 oz Sweet Vermouth

- 3 Dashes Cabaret Bitters

Shake over ice and pour into a coupe.

Garnish with Cranberries and Orange Peel.

- 4.0 oz Hot Water

- 2.0 oz Dark Rum (not spiced)

- Dollop of Prairie Rose Bitter-infused Butter

Combine all ingredients and garnish with Cranberries and Orange Peel and serve hot.

Infused Butter: Place 1 stick of Butter and 1 oz of Prairie Rose Bitters in a mixer for 2 minutes. Roll-up in wax paper, place in plastic baggy and put in freezer for later use. To use, remove from freezer and cut off a piece about an inch in length and stir into the hot toddy.

- 2 oz Vodka

- 4 oz Ginger Beer

- Splash Fresh Lime Juice

- 3 Dashes Saffron Mango Bitters

- Lime Wedge Garnish

- Crushed Ice

Photo and Recipe Credit: Black Cloud Bitters

- 2 oz Bourbon or Rye Whiskey

- 0.5 oz Yellow Chartreuse

- 0.5 oz Simple Syrup

- 3 Dashes Prairie Rose Bitters

- Orange Wheel Garnish (Press Star Anise into centre)

- Large Ice Cubes

Photo and Recipe Credit: Black Cloud Bitters

- 1 oz Mezcal

- 1 oz Amaro

- 1 oz Sweet Vermouth

- 3 Dashes Charred Cedar Bitters

- Lemon Zest Garnish

- Large Ice Cube

Photo and Credit: Black Cloud Bitters

Recipe Credit: Unkown

- Chilled Champagne or Prosecco

- Sugar Cube

- 3 Dashes Black & Blue Bitters

- Lemon Zest Garnish

Photo and Recipe Credit: Black Cloud Bitters

- 3 oz Chilled White Wine

- 1 oz Soda Water

- 3 Dashes Garden Party Bitters

- Thyme and Plum Garnish

Photo and Recipe Credit: Black Cloud Bitters

- 2 oz Dry Vermouth

- 1 oz Ginger Liqueur

- 0.5 oz Bonal Gentiane Quina

- 3 dashes Black & Blue bitters

- Stir or shake over ice and pour into a coup

- Orange Peel Garnish

Photo and Credit: Black Cloud Bitters

Recipe Credit: Unknown

- 1.5 oz Bourbon

- 0.5 oz Suze (Gentian Liqueur)

- 4 Dashes Charred Cedar Bitters

- Shake Over Ice Pour into Coupe

- Sherry Soaked Cherries as Garnish

Photo and Recipe Credit: Black Cloud Bitters

- 2 oz Sweet Corn Infused Bourbon

- 0.5 oz Rosemary Syrup

- 3 Dashes of Charred Cedar Bitters

- Pour into a Rock Glass

- Garnish with Corn Husk and Orange Peel

Photo and Recipe Credit: Black Cloud Bitters

- 1.5 oz Mezcal

- 0.5 oz Ginger Liqueur

- 0.5 oz Aperol

- 4 Dashes of Charred Cedar Bitters

- Stir Over Ice and Pour into Coupe

- Garnish with Grapefruit Sprinkled with Fresh Mint

Photo and Recipe Credit: Black Cloud Bitters

- 2 oz Vodka

- 0.5 oz Dry Vermouth

- Splash of Rose Water

- 4 Dashes Charred Cedar Bitters

- Shake or stir over ice pour into a coup

- Garnish with Food Safe Cedar Wrap and Blueberries

Photo and Recipe Credit: Black Cloud Bitters

- 1.5 oz Vodka

- 0.5 0z Cointreau

- 0.5 oz Lustau East India Solera Sherry

- 3 Dashes of Charred Cedar Bitters

- Shake Over Ice and Pour into a Coupe

- Garnish with Blackberries and Orange Peel

Photo and Recipe Credit: Black Cloud Bitters

- 2 oz Black Pepper Vodka

- 0.5 oz Dry Vermouth

- 3 Dashes of Garden Party Bitters

- Garnish with Peppercorns and Celery Heart

Photo and Credit: Black Cloud Bitters

Recipe adapted from Emily Arden Wells, @gastronomista

- 2 oz Gin

- 2 oz Tonic

- 2 Dashes of Garden Party Bitters

- Garnish with Succulent Ice Cube

Photo and Recipe Credit: Black Cloud Bitters

- 2oz of Mezcal

- 0.5 oz Wenneker Carrot Liqueur

- 0.5 oz Aperol

- 3 Dashes Garden Party bitters

- Stir Over Ice and Pour into Coupe

- Garnish with Pickled Carrot and Dill Weed

Photo and Recipe Credit: Black Cloud Bitters

- 3 oz Lillet Blanc

- 1 oz Gin

- 3 Dashes Garden Party Bitters

- Stir Over Ice and Pour into a Coupe

- Garnish with an Orange Peel

Photo and Credit: Black Cloud Bitters

Recipe Credit: Unknown

- 2 oz Vodka

- 2-3 oz of Clarified Tomato Juice

- 4 Dashes of Garden Party Bitters

- Splash of Worcestershire Sauce

- Pour into Rock Glass with Ice

- Garnish with Lemon Zest and Fresh Cracked Pepper

Photo and Recipe Credit: Black Cloud Bitters

- 2 oz Gin

- 1 oz Vermouth

- 2 Dashes Prairie Rose bitters

- Combine, Shake over Ice and Pour into a Coupe

- Edible Flower Garnish

Photo and Recipe Credit: Black Cloud Bitters

- 2 oz Pineapple Rum

- Pomegranates

- 3 Dashes of Saffron Mango Bitters

- Muddle all Ingredients

- Strain and Pour into a Coupe

- Garnish with Pineapple and Star Anise

Photo and Recipe Credit: Black Cloud Bitters

- 2 oz Tequila

- 0.5 oz Triple Sec

- Splash of Fresh Lime Juice

- 0.5 oz Simple Syrup

- 3 Dashes Garden Party Bitters

- Muddle Ingredients with 3 Yellow Cherry Tomatoes

- Strain and Pour into Rocks Glass with Ice

- Yellow Cherry Tomato and Lime Garnish

Photo and Recipe Credit: Black Cloud Bitters

- 2 oz Gin

- 0.5 oz Hpnotiq

- 1 oz Pineapple Juice

- 3 Dashes Saffron Mango Bitters

- Stir Over Ice and Pour into a Nick & Nora Glass

Garnish with Rosemary Sprig and Marigold.

Photo and Recipe Credit: Black Cloud Bitters

- 2 oz Tequila

- 2 oz Ginger Beer

- 2 oz Fresh Carrot Juice

- Splash of Fresh Lime Juice

- 3 Dashes of Prairie Rose Bitters

- Pour Over Ice Into Rocks Glass

- Lime Garnish

Photo Credit: Black Cloud Bitters

Recipe adapted from the recipe of the same name in BETTER HOMES AND GARDENS magazine.

- 2 oz Bourbon

- 0.5 oz Simple Syrup

- 3 Dashes of Black & Blue Bitters

- Muddle Ingredients with Peach and Blackberries

- Strain Over Ice into Rocks Glass

- Peach and Blueberry Garnish

Photo and Recipe Credits: Black Cloud Bitters

- 2 oz Rye Whiskey

- 0.5 oz Cynar (Artichoke Liqueur)

- 1 oz Cola

- Splash of Fresh Lime Juice

- Pour into Rocks Glass with Ice

- 3 Dashes of Charred Cedar Bitters

- Rosemary Sprig, Cinnamon Stick, and Lime Garnish

Photo Credits: Black Cloud Bitters

Recipe Credits: Unknown

- 2 oz Gin

- 0.5 oz St. Germain

- Splash of Orange Blossom Water

- 2 Dashes of Prairie Rose Bitters

- Garnish with Cucumber Skin and Rosemary Sprig

Photo and Recipe Credits: Black Cloud Bitters

- 2 oz Tequilia

- 0.5 oz Amaro

- 2 Dashes Garden Party Bitters

- Lime Peel Garnish

Photo and Credit: Black Cloud Bitters

Recipe Credit: Unknown

This is really a play on an Old Fashioned. However the garnish opens it up and takes it to a new level.

- 2 oz Bourbon

- 0.5 oz Simple Syrup

- 2 Dashes Charred Cedar Bitters

- Garnish with Apple, Star Anise, and Grated Tonka Bean

Photo and Recipe Credits: Black Cloud Bitters

- 2oz Irish Whiskey

- 0.5 oz Cynar

- 2 dashes of Charred Cedar Bitters

- Garnish with Plum Sprinkled with Hibiscus

Photo and Recipe Credits: Black Cloud Bitters

- 2 oz Spiced Rum

- 1 oz Blackberry Ginger Ale or regular Ginger Ale with a Dash of Blackberry Syrup

- 2 Dashes of Prairie Rose Bitters

Served in a rock glass with ice.

Photo and Recipe Credits: Black Cloud Bitters

- 2 oz Gin

- 0.75 oz Punt e Mes (Italian Vermouth)

- 0.5 oz Suze

- 0.25 oz Zucca

- 2 Dashes Garden Party Bitters • Stir with ice, strain into a chilled cocktail glass

- Garnish with lemon twist

Photo and Cocktail Credit:Adam, @mrmuddle

- 2 oz. Bourbon

- 0.5 oz. Benedictine

- 1 Dash Charred Cedar Bitters

- 1 Dash Orange Bitters

Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a tulip-shaped glass and garnish with a sprig of rosemary. Briefly burn the tip of the rosemary so that it is smoky and fragrant.

Photo and Cocktail Credit:Katie Stryjewski, @garnish_girl

- 1.5 oz. Aged Rum

- 0.5 oz. Lemon Juice

- 0.5 oz. Honey Simple Syrup

- 0.5 tbsp. Greek Yogurt

- 2 Dashes Saffron Mango Bitters

- 3 Large Pieces of Mango

Place Mango and Honey Simple Syrup in the bottom of a shaker and muddle well until the mango has released its juice, add Rum, Lemon Juice, Greek Yogurt, Bitters, and ice. Shake well to incorporate the yogurt into the cocktail. Strain into a rocks glass and fill with crushed ice. Garnish with saffron threads.

Photo and Cocktail Credit:Katie Stryjewski, @garnish_girl

- 2.5 oz Lavender Infused Vodka

- 0.75 oz Blanc Vermouth

- 2 Dashes Black & Blue Bitters

Combine all the ingredients in shaker with ice, shake and strain into a chilled coupe. Garnish with Lavender and Lemon Peel.

Photo and Cocktail Credit:Rysse Goldfarb, @mommymixology

- 1.5 oz. Gin

- 0.25 oz Luxardo Maraschino

- 2 Dashes Prairie Rose Bitters

- Top with 2 1/2 oz Fresh Grapefruit Juice

- Rim with Pink Himalayan Sea Salt

Photo and Cocktail Credit: Rysse Goldfarb, @mommymixology

- 1 oz Spiced Rum

- 1 oz White Rum

- 1 Dash of Persimmon Bitters

- 1 oz Lime Juice

- 0.5 oz Hibiscus Syrup

- 1.0 oz Pineapple Juice

- 2 Dashes Charred Cedar Bitters

Shake all ingredients in a shaker.

Photo and Cocktail Credit: Kerry Bell, @athomecocktails

- 2 oz Rye Whiskey

- 0.5 oz Yellow Chartreuse

- 0.75 oz Blueberry Rosemary Shrub

- 0.5 oz Meyer Lemon Juice

- 0.25 oz Rosemary Syrup

- 1 Dash Saffron Mango Bitters

Add all ingredients to a cocktail shaker with ice and shake until cold, double strain into Nick & Nora glass and garnish with rosemary sprig.

Photo and Cocktail Credit: Carla Camerieri, @thirstycamelcocktails

- 2 oz Gin

- 4 oz of Tonic

- 2 Dashes of Garden Party Bitters

Combine all the ingredients into a rocks glass with ice, and garnish with an edible flower and garnish with a Chrysanthemum (flower).

Photo and Cocktail Credit: Kerry Bell @athomecocktails

- 1 oz Jim Beam Black Extra-Aged Bourbon

- 1 oz Peter Heering Cherry Liqueur

- 0.5 oz Campari

- 3 Dashes Prairie Rose Bitters

- 2 oz Pellegrino Limonata

Mix the Jim Beam Bourbon, Peter Heering Cherry Liqueur, Campari and Black Cloud Bitters in rocks glass, add the ice ball, and top with the Limonata.

Photo and Cocktail Credit: Elin Lawrence, @travelfoodcool

- 1 oz Gin

- 0.5 oz Limoncello

- 0.5 oz Campari

- 0.25 oz White Vermouth

- 2 Dashes Black & Blue Bitters

- Limonata (lemon soda)

Fill a tall glass half-full of ice, add Gin, Limoncello, Campari, White Vermouth and Bitters to the glass, stir to chill, add the Mint, Lemon slices and Blackberries, add more ice, top with Lemon Soda, garnish with Lemon Wheel, Mint sprig and Blackberry, put on your best all-white outfit and think of watching the tennis at Wimbledon!

Photo and Cocktail Credit :Elin Lawrence, @travelfoodcool

-2 oz Mezcal

- 0.5 oz Ancho Reyes Chile Liquere

- 1 oz Chile Lime Shrub

- 0.75 oz Agave Syrup

- 2 Dashes Charred Cedar Bitters

Place all ingredients in a shaker with ice and shake vigorously until very cold, strain and pour into a cocktail glass, and garnish with a lime strip.

Photo and Cocktail Credit: Carla Camerieri @thirstycamelcocktails

- 1 oz Tequila

- 1 oz your favourite Rosé

- 1/4 Ruby Red Grapefruit, Freshly Squeezed

- 0.5 oz Simple Syrup

- 2 Dashes Saffron Mango Bitters

In a cocktail shaker, combine all ingredients over ice. Strain into a chilled coupe or martini glass.

Photo Credit: @sips.cocktail.emporium

- 1.5 oz. Bourbon

- 0.5 oz. Lemon Juice

- 0.5 oz. Simple Syrup

- 0.5 oz. Ginger Liqueur

- 2 Dashes Black & Blue Bitters

- 3 Sage Leaves

Muddle Sage and Simple Syrup, add Bourbon, Lemon, Ginger liqueur, and Bitters. Fill glass with crushed ice and stir. Top with two blackberries on a cocktail.

Photo and Cocktail Credit: Katie Stryjewski, @garnish_girl

pick, and a sage leaf.

- 1.5 oz. Gin

- 0.25 oz. Green Chartreuse

- 0.75 oz. Lime Juice

- 0.5 oz. Simple Syrup

- 1 Dash Garden Party Bitters

- 3 Slices Cucumber

Combine cucumber and simple syrup in a shaker and muddle well. Add gin, Green Chartreuse, lime juice, and bitters. Fill shaker with ice and shake until well chilled. Double-strain into a coupe glass and garnish with a cucumber rose and a mint leaf.

Photo and Cocktail Credit: Katie Stryjewski, @garnish_girl

- 2 oz. Gin

- 0.75 oz. Lemon Juice

- 0.75 oz. Honey Simple Syrup

- 1 Dash Prairie Rose Bitters

Combine Gin, Lemon Juice, Honey Syrup, and Bitters in a shaker with ice. Shake until well chilled and strain into a coupe. Garnish with dried roses, fresh lavender, or a brandied cherry.

Photo and Cocktail Credit: Katie Stryjewski, @garnish_girl

- 2 oz of Gin

- Fentiman Tonic

- Butterfly Pea Spheres

- 2 Dashes of Garden Party Bitters

- See website for Butterly Pea Spheres

- Garnish with a Passion Flower

The Spheres contain Butterfly Pea Flower extract, and simple syrup.

Photo and Cocktail Credit: Kerry Bell, @athomecocktails

- 1.5 oz Spiced Rum

- 0.5 oz Amaro

- 0.5 oz Chambord Black Raspberry Liqueur

- Splash of Lime Juice

- 2 Dashes of Black & Blue Bitters

Shake all ingredients with ice, strain into chilled glass, add a splash of soda.

Photo and Cocktail Credit: Kerry Bell, @athomecocktails

- 2 oz Milk

- 2 oz Coconut Water

- 1 oz Yellow Chartreuse

- 0.5 Verjuice (Unfermented Grapes)

- 2 Dashes of Saffron Mango Bitters

Shake all ingredients over ice, strain into chilled glass.

Photo and Cocktail Credit: Kerry Bell @athomecocktails

- 2 oz Wildturkey American Honey

- 0.5 oz Giffard Eau de Vie de Poire William

- 2 Dashes of Charred Cedar Bitters

- Salted Rim

Shake all ingredients over ice, strain into rock glass with ice.

Photo and Cocktail Credit: Elin Lawrence @travelfoodcool

- 2 oz Vodka

- 0.5 oz St. Germain

- 0.25 oz Rosemary Syrup

- 0.25 oz Lemon Juice

- 1 Dash Prairie Rose Bitters

- 1 Bar Spoon Rosewater

Shake all ingredients but rosewater with ice, double strain into chilled glass and garnish with rose petals.

Photo and Cocktail Credit: Carla Camerieri @thirstycamelcocktails

- 2 oz Vodka

- 4 oz Light Tonic

- 0.5 oz Parfait Amour

- 2 Dashes of Garden Party Bitters

Shake all ingredients except Tonic over ice and strain and pour into a rocks glass with ice and add Tonic and garnish with a cucumber, lime wheel and pansy (flower).

Photo and Cocktail Credit: Kerry Bell @athomecocktails

- 2 oz Bourbon

- 0.5 oz Rosemary Syrup

- 2 Dashes Charred Cedar Bitters

Muddle all ingredients with Cherry, Orange slice, and Rosemary sprig and pour into rocks glass with ice.

Photo and Cocktail Credit:Black Cloud Bitters @blackcloudbitters

- 2 oz Milk

- 2 oz Coconut Water

- 1 oz Yellow Chartreuse

- 0.5 Verjuice (Unfermented Grapes)

- 2 dashes of Saffron Mango Bitters

Shake all ingredients over ice, strain into chilled glass.

Photo and Cocktail Credit: Elin Lawrence, @travelfoodcool

- 1 oz Brandy

- 0.5 oz Absinthe

- 0.5 oz Lemon Juice

- 0.5 tsp Simple Syrup

- 2 Dashes Saffron Mango Bitters

Shake, strain, and serve straight up and garnish with an orange wheel and rose petals.

Photo and Cocktail Credit: Eau Claire Soda Company @eauclairesoda

- 1.5 oz Moskovskaya Vodka

- 0.5 oz St. Germaine Elderflower

- 2 Dashes of Charred Cedar Bitters

- Pinch of Activated Charcoal

Top off with Egg White.

Photo and Cocktail Credit: Black Cloud Bitters

- 1.5 oz Rye Whiskey

- 0.5 oz Amaretto

- 0.25 ox Nocino (walnut liqueur)

- 0.5 oz Winter Warmth Syrup

- 2 Dashes of Saffron Mango Bitters

Garnish with Orange Peel and Cloves.

Photo Credit: Black Cloud Bitters

Cocktail Recipe is an adaptation from the recipe of the same name in the book “Cocktails for the Holidays: Festive Drinks to Celebrate the Season” by the Editors of Imbibe Magazine credited to Dave Mitton of The Harboard Room.

- 1.5 oz White Rum

- 1.5 oz Tonic

- 1 oz Grapefruit Juice

- 4 Dashes of Garden Party Bitters

Garnish with a Rosemary Sprig and Cranberries.

Photo and Cocktail Credit: Black Cloud Bitters