Bitter Betty


by Raul Faria

The Bitter Betty was created for the “Last Slinger Standing” cocktail competition being held at this year’s Arizona Cocktail week feb 14-21. It’s a really exciting event and a good excuse to check out the great state of Arizona plus you get to try some fantastic cocktails while immersing yourself in the Arizona Cocktail scene. Click on the link above for more info on the various events and locations. I’ll be there representing Team USBG Nevada along with 7 others from the Silver State vs 8 USBG Arizona Bar Ninjas in a single elimination competition so be sure to stop by and say hi 🙂 The Bitter Betty was inspired by the various notes found in hops. Different hops carry differing flavor notes like grapefruit, pine, and citrus. Hops also provide bitterness in many beers, hence the name Bitter Betty. So I combined the maltiness of the Bols Genever, the citrus and pepper notes found in the Yellow Chartreuse, and finally the..umm…grapefruitiness of the grapefruit juice for a brighter, slightly tart citrus note, plus grapefruit peel is a common trait among many hop varieties. I used the egg whites for textural purposes and to help create some foam that will mix with the head produced by our final ingredient, the Dogfish 90 Minute IPA. This beer is a bitter hop powerhouse of a beer that also carries those citrus, grapefruit, malt and pepper notes. We will be making a beer cocktail with an amazing beer and some beautiful spirits that I though elevated and complemented each other. Ill let you be the judge when you taste it! Until Arizona Cocktail week you can always swing by the Gordon Ramsay Pub and Grill at Caesars Palace and I can make one for you or if you cant make it out to Vegas lets make one together.

1) Lets get our tools together; we will need our Boston Shaker, a Hawthorne Strainer, a Citrus Press, our Barspoon, a jigger with a 1 oz and a .5 oz measure and a 16-18 oz collins or pilsner glass. Optionally we will need our Double-Strainer to catch any pulp or seeds from the grapefruit juice. Our shopping list will consist of Bols Genever, Yellow Chartruese, Dogfish 90 minute IPA, Grapefruit Juice, Fresh Sage and Eggs or Pasteurized Egg Whites.

2) We will begin by adding our .5 oz egg whites to the mixing glass portion of the Boston Shaker. We can use fresh egg whites or pasteurized. I find that the fresh stuff has less of a chance of being gritty and will also produce a better more solid foam. The pasteurized route has the advantage of opening a carton and you’re ready to go. The fresh stuff requires a bit of finesse. To get our fresh option have a glass ready to store the whites for when we are ready to measure. Next simply crack your egg by smacking it on a flat hard surface, firm, quick, controlled not too hard. Once we have our egg cracked, take your thumb and separate the egg into two fragments, roll it back and forth between the two shell fragments and the whites will drop in our glass and the yolk will stay in the shells.

3) Next up will add our 1.5 oz of grapefruit juice. Fresh is really the only option here. The only exception I’ve been able to find is Perricone brand grapefruit juice. To get our juice we will cut up our grapefruit into citrus pressed sized chunks and squeeze. We can also optionally utilize our double-strainer to catch all the seeds and the pulp. They do sell grapefruit sized citrus presses as well so it’s a good idea to keep one around if you’re a fan. Since we have the grapefruit out let’s also cut a few grapefruit wedges and set them aside for our cocktail garnish.

4) Time to add our 1.5 oz Bols Genever. We talked about Bols Genever before in our Nanban Cocktail. Its gin’s Great Grand Pappy and has a fun, funky malt character that can really add something special to cocktails. My plan was to use the malt character of the Bols Genever to pair with the malt notes in the Dogfish 90 minute IPA.

5) Now we will add our 1.5 oz of Yellow Chartreuse. Here’s another bottle we used in a previous recipe, the Alaska found in the Joy of Mixology by Gaz Regan. Yellow Chartreuse really makes the citrus and pepper notes pop in this cocktail and provides the sweet component to balance the bitter flavors of the Dogfish 90 Minute IPA.

6) Next we will “dry shake” the cocktail. This simply means we are gonna shake the cocktail without ice. This is a typical step for cocktails utilizing egg white and is going to help develop the foamy head on our cocktail.

7) Lets go ahead and pour the dry shaken ingredients from the mixing tin back into the mixing glass. Ice up the mixing glass and shake!

8) Last and most definitely not least we will add our 1.5 oz of Dogfish 90 Minute IPA. Dogfish 90 Minute IPA is an amazing IPA that gets its 90 Minute moniker due to the 90 minute boil time which allows the beer an extended period in which to extract the oils from the various hop varieties used. Stir lightly with our barspoon and garnish with a sage sprig and one of those grapefruit wedges we saved from before. Enjoy!

Bitter Betty- 1.5 oz Bols Genever, 1.5 oz Yellow Chartreuse, 1.5 oz fresh grapefruit juice, .5 oz egg white, dry shake, shake, strain into chilled, iced 16-18 oz collins or pilsner glass, top off with 1.5 oz Dofish 90 Minute IPA, stir lightly then garnish with a sage sprig and a grapefruit wedge.


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1 Comment(s)

  1. […] Weve used Yellow and green Chartreuse in a few other recipes like The “L” Word and Bitter Betty. Full of herbal flavor with notes of […]

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