Chinese-Five-Spice, Curry-Chocolate, Kumquat-Cranberry, Saffron and  Celery. These are just a handful of bitters entered in TRU’s first Barmade Bitters Challenge. We tried them all in a blind tasting…with soda, then vodka, gin, bourbon, cognac and rum…and we’re still drunk!

We’ll post the semi finalists shortly.

Thanks to all who entered. You’re a talented bunch!

With the weather warming up in most parts of the country, it’s time for some spring cocktailing. Beautiful as they sound, spring cocktails can be a challenge — no fresh fruit. But there’s plenty of herbs! Here are a couple of spring herb cocktails.

Cilantro Martini

So delicious, I had two…and went back the following week for more. Created by mixologist Laila Ayad Ammo (Hollywood, Calif.), it’s fresh, balanced and feels like it’s cleansing your system.

2 oz TRU organic lemon vodka
1/2 oz Right gin
1/2 oz simple syrup (or to taste)
Juice of 1 organic lime
Pinch of freshly grated ginger
Fistful of fresh cilantro

Shake hard and strain into a martini glass
Garnish with a cilantro tip

Lemon Verbena Spring Fling Cocktail

Just made this and took it outside to enjoy it in context. Ideal garnishes should include a deck chair and a view. From the talented folks at Drink of the Week. Full posting.

1/2 cup fresh lemon verbena
1/2 a lemon
2 tbs. simple syrup
2-3 oz. TRU2 organic gin (depending on how strong you like it)
club soda

Muddle the lemon verbena, fresh lemon juice and simple syrup at the bottom of a tall glass (collins glass). Then add the gin. Put crushed ice on top (this not only keeps it cold but also stops the leaves from getting in your mouth). Top off with club soda. Garnish with a slice of lemon.