Back in late June, we received an email from Gene Cooper of McMann & Tate Cocktail Company asking if we’d like to try an assortment of their cocktail bitters. Of course we said, “YES!”, so here we are with a little cocktail that we concocted in the Booze Dancing Research Lab.
This is the first of four cocktails. This one was made with the McMann & Tate Morning Coffee Bitters. Here’s what they have to say about it on their website:
Give your drink a jolt. With McMann & Tate’s Morning Coffee Bitters it’s easy kick your favorite whiskey, rum and vodka cocktail up a notch. Coffee forward with a hint of chocolate our bitters feature a blend of medium roasted Arabica beans, cacao and a mix of flavorful spices, herbs and roots.
The name of our first cocktail is the “Buon Giorno, Monsieur!” thanks to the French Cognac and the Italian Amaretto that were used to make it. Here’s the recipe:
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- 1.25 oz. Cognac
- .75 oz. Lazzaroni Amaretto
- 5 drops McMann & Tate Morning Coffee Bitters
Method: Pour over a large ice cube. Stir. Garnish with an orange peel.
Click play on the following video to hear what we thought of our concoction:
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