Our Recipes

A classic pie made special with maple syrup and finished with Bitterman's Fleur de Sel, perfect for a cold, wintry day.

The martini is the velociraptor of cocktails, effortlessly perfect in its irrefutable, reptilian logic. It cannot be improved, it cannot be perfected, it cannot be mastered. But what is a martini? What are its proportions? Is it gin, vermouth, water, olive, or twist? Or, as the ancient manuscripts tell us, are there bitters in the martini’s DNA? A few dashes of citrus bitters may not answer the question once and for all, but through the palest amber of liquids in your glass you will see, at last, the perfection of the question. Serves 1 (you) 2½ ounces London dry gin (Beefeater, Bombay, or Tanqueray) ¾ ounce dry (white) vermouth (we like Dolin) 2 dashes citrus bitters A few olives, for garnish Pour everything but the olives over ice in a chilled mixing glass. Stir steadily until the desired dilution is reached: about 15 seconds if using ice from a bucket or 30 seconds if using ice straight from the freezer. Strain into a chilled martini glass. Garnish with the olives. Optional bitters embellishment: Instead of mixing the bitters into the cocktail, float the dashes on top of the finished drink to accentuate the aromatics. Cheers! Mark P.s. Enjoy these photos from our 2016 Election Party!                           

Sometimes you just want to slump into a chair and sip indolently on a fruity drink. Sometimes you want to throw your body to the mat and sip fervently on a fruity drink that is truly badass. I’m crazy about all the bitters you can put in this cocktail. Go to town—enjoy the tiki abandon of throwing armloads of ingredients into a zombie glass. Take out your aggression on the bitters, tossing in more of them, and more varieties of them. This is definitely a Mai Tai, but it’s a Mai Tai with moves. Serves 1 (you) 1 lime wedge 3 mint sprigs 2 ounces golden rum (I like Appleton Estate 12-Year-Old) 3/4 ounce golden curaçao 1/3 ounce orgeat syrup 4 dashes orange bitters 4 dashes lime bitters 4 dashes spicy bitters 3/4 dark rum 1 orange wedge, 1 lime wedge, 1 brandied cherry and 1 pineapple cube on long pick, for garnish Muddle the lime half and mint sprigs in a shaker. Fill the shaker with the golden rum, curaçao, syrup, and bitters. Short-shake with ice. Strain into a cocktail glass or snifter filled with crushed ice. Float the dark rum on top and garnish with the fruit stick. Cheers! Mark                                                                                   Cocktail photo by Clare Barboza

A delicious and fresh summer drink that serves around 4 people. The perfect way to take advantage of summer watermelon. This drink plays well with vodka, tequila, rum, and more, however it is just as tasty on its own. Have fun and make it your own, there are no rules! A delicious and fresh summer drink that serves around 4 people. The perfect way to take advantage of summer watermelon. This drink plays well with vodka, tequila, rum, and more, however it is just as tasty on its own. Have fun and make it yours, there are no rules! Serves 4 people Ingredients: ½ watermelon 1 cup ice 2 limes juiced, and 4 lime wedges Lemon Flake Salt 1-2 Tbsp. fresh ginger Optional: Grapefruit, Lime, or Cucumber Bitters Optional: 4-8 oz Spirits Wipe the rim of your favorite glasses with lime wedges and dip into lightly crushed lemon flake salt. Add all remaining ingredients to a blender, and blend until smoothPour into glasses, and enjoy!

Bring the heat with this spicy elote grilled corn, smothered in Sriracha mayo and topped with Parmesan cheese and our favorite Fleur de Hell Chili Pepper Sea Salt.        

Our favorite springtime flavor explosion: tried and true Lemon Flake Sea Salt, dappled with sunshine in the form of bright, pungent, candy-sweet lemon juice flavor, juicy baked chicken, plus peppery arugula, salty capers and butter... the perfect chicken piccata.     Serves 4 Ingredients: 3 chicken breasts, thinly sliced and cut into 2-3 pieces 1/3 cup all purpose flour Salt and pepper to taste 1-2 tablespoons olive oil 3 garlic cloves, minced 1 cup chicken broth  1 lemon, thinly sliced 1/3 cup freshly squeezed lemon juice 2 tablespoons capers, drained and rinsed 3 tablespoons unsalted butter, cubed To garnish: Bitterman's Lemon Flake Sea Salt   Preheat oven to 200 degrees F.  Season the chicken with salt and pepper and then dredge them in flour. Shake off excess flour. Heat the olive oil in a skillet over medium-high heat. Pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed. Place the chicken onto a baking sheet and then into the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Cook the minced garlic in the skillet until fragrant, about 30 seconds. Pour in the chicken broth. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Remove from heat and set aside. Serve chicken over a bed of greens or pasta and spoon sauce all over. Garnish with the lemon flake sea salt.  Original recipe and photos from Farah Raqib - Follow along on instagram at @findfarah - Visit http://tplusf.tumblr.com/  

A classic summer snack with a secret ingredient, Haleakala Ruby Hawaiian Sea Salt. Serves 6 normal people, or 2 not-even-that-hungry Bitterman's Ingredients: 3 large hass avocados, peeled, pitted, and mashed 2 limes, juiced 3 two-finger pinches Haleakala Ruby Hawaiian Sea Salt 1/2 cup red onion, diced 3 tablespoons fresh cilantro, chopped 2 roma tomatoes, seeds removed/diced 1 garlic clove, minced 1 pinch ground cayenne pepper  1 pinch ground cumin 1 jalapeño, seeds removed/diced (optional) In a medium bowl, mash together the avocados, lime juice, and Hawaiian sea salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper, cumin and jalapeño (optional). Refrigerate 1 hour for best flavor, or serve immediately with your favorite tortilla chips. Recipe & Photos by Farah Raqib. To see more of Farah's photos and recipes, visit tplusf.tumblr.com.