DRY MARTINI COCKTAIL ATLANTIC COAST COCKTAIL 2 oz Dry Gin 1 oz Cognac 1/4 oz Dry Vermouth 1 oz Ginger Wine 3 dashes Berg & Hauck’s – Orange Bitters 1 dash Absinthe Lemon Zest 1 dash Berg & Hauck’s – Orange Bitters Stir ingredients with ice in a mixing glass, strain Stir ingredients with ice in a mixing glass and strain into a cocktail glass and finish with lemon zest. into a cocktail glass. P P MARTINEZ COCKTAIL BIJOU COCKTAIL 2 oz Old Tom Gin 3/4 oz Sweet Vermouth 1 oz Sweet Red Vermouth 3/4 oz Gin 2-3 dashes Maraschino Liqueur 3/4 oz Green Chartreuse 2 dashes Berg & Hauck’s – Orange Bitters 3 dashes Berg & Hauck’s – Orange Bitters Stir in mixing glass with ice & strain into a cocktail glass. Shake with ice and strain into a cocktail glass. Garnish with a cherry. P PEGU CLUB COCKTAIL P CASINO COCKTAIL 1 1/2 oz Gin 3/4 oz Orange Curaçao Liqueur 2 oz Gin 1/3 oz Fresh Lime Juice 1/4 tsp Maraschino Liqueur 2 dashes Berg & Hauck’s – Orange Bitters 1/4 tsp Fresh Lemon Juice 1 dash Berg & Hauck’s – Old Time Aromatic Bitters 2 dashes Berg & Hauck’s – Orange Bitters Shake ingredients with ice and strain into a cocktail glass. Shake with ice and strain into a cocktail glass. P Garnish with a cherry. SCOFFLAW COCKTAIL P ORANGE JAM 1 oz Whiskey 1 oz Dry Vermouth 3 Oranges, Zest finely grated 1/4 oz Fresh Lemon Juice 1 Grapefruit 2-3 dashes Grenadine 2 tbsp Berg & Hauck’s – Orange Bitters 2 dashes Berg & Hauck’s – Orange Bitters 2 cups White Sugar 2 tsp Pectin Shake with ice and strain into a cocktail glass. Section oranges and grapefruit and squeeze juice P out of the membrane. Combine the zest, fruit, juice, ROB ROY bitters, sugar and pectin in a pot and bring to a boil. Let it simmer for 20 minutes and fill the jam in 1 1/2 oz Blended Scotch Whisky clean jars. 3/4 oz Sweet Red Vermouth 2 dashes Berg & Hauck’s – Orange Bitters Lemon or Orange Zest (optional) Stir ingredients with ice in a mixing glass, strain into a cocktail glass and finish with lemon or orange zest..