Malvern Bitters are one of the great new innovations for your cocktail cabinet.
Angus Macdonald, Owner of Malvern Cellar
The New classic: inkY BLUE g&t
The New classic: inkY BLUE g&t
The New classic: inkY BLUE g&t
- 3–4 cubes of ice
- 50ml of your favourite gin
- Half a cap, or 3 dashes, of Malvern Bitters
- Tonic/diet tonic
- Lemon or orange garnish
Pour the gin to the glass, along with a couple of ice cubes if desired. Shake the bitters well, pour into the cap and add to the glass. Swirl, sniff and appreciate the aromatic notes. Add your mixer of choice and garnish with lemon or orange.
TRIPLANE COCKTAIL
The New classic: inkY BLUE g&t
The New classic: inkY BLUE g&t
(our own version of the Lost Plane cocktail)
- 50ml dark rum
- 25ml Aperol
- One full cap, or 6 dashes, of Malvern Bitters
- Lemon peel garnish
Bygone Blue and Bygone Pink
The New classic: inkY BLUE g&t
Bygone Blue and Bygone Pink
(our version of the classic Old Fashioned)
- Several ice cubes
- 1 teaspoon of honey
- Half a cap, or 3 dashes, of Malvern Bitters
- 1 teaspoon of water
- 50ml whisky
- Soda water if desired
- Garnish with orange peel and a maraschino cherry
Put the honey, bitters and water in a small tumbler. Mix until the honey dissolves. Fill the glass with ice cubes to
(our version of the classic Old Fashioned)
- Several ice cubes
- 1 teaspoon of honey
- Half a cap, or 3 dashes, of Malvern Bitters
- 1 teaspoon of water
- 50ml whisky
- Soda water if desired
- Garnish with orange peel and a maraschino cherry
Put the honey, bitters and water in a small tumbler. Mix until the honey dissolves. Fill the glass with ice cubes to preference and add the whisky, along with a splash of soda water if desired. Garnish with orange and a cherry.
long vodka
The New classic: inkY BLUE g&t
Bygone Blue and Bygone Pink
- Several cubes of ice
- 50ml vodka
- 25ml lime cordial
- A full cap, or 6 dashes, of Malvern Bitters
- Soda water
- Slice or two of lemon or lime
Add the ice, vodka, lime cordial and soda to a long glass. Then pour in the bitters and watch as they cascade into the glass. Stir to mix in and thoroughly enjoy. Garnish with lemon or lime.
Malvern
THE REGAL RAPTURE
Ginger kicker
(our own version of the classic Manhattan)
- 50ml whisky
- 50ml Martini Rosso sweet vermouth
- Half a cap, or 3 dashes, of Malvern Bitters
- Cherry garnish
Ginger kicker
THE REGAL RAPTURE
Ginger kicker
(our own version of a King's Ginger Mule, the perfect winter warmer)
- 3–4 cubes of ice
- 50ml King's Ginger liqueur
- 25ml lime cordial
- Ginger beer
- Half a cap, or 3 dashes, of Malvern Bitters
- Fresh mint and lime garnish
Add the ice, King's Ginger, lime cordial and ginger beer to a tumbler or mule mug. Stir in the bitters to combine. Garnish with mint and lime. Prepare yourself for the kick!
THE REGAL RAPTURE
THE REGAL RAPTURE
THE REGAL RAPTURE
(our version of Queen Elizabeth's favourite tipple)
- 25ml gin
- 50ml Dubonnet
- Half a cap, or 3 dashes, of Malvern Bitters
- Tonic/diet tonic
- Lemon slice
Perfect for Valentine's Day, or simply when romance is in the air ;)
The Beacon
THE REGAL RAPTURE
THE REGAL RAPTURE
- 50 ml white rum
- 50 ml Dubonnet
- Teaspoon of honey
- Half a cap, or 3 dashes, of Malvern Bitters
- Wedge of lemon
Add the rum, Dubonnet and bitters to a glass. Stir in the honey until dissolved. Garnish with lemon
The En'ink'ma Variation
The En'ink'ma Variation
The En'ink'ma Variation
- 3–4 cubes of ice
- 50ml gin
- 50ml elderflower cordial
- Half a cap, or 3 dashes, of Malvern Bitters
- Soda water
- Cherry garnish
Gin & Ink
The En'ink'ma Variation
The En'ink'ma Variation
(our own version of Gin and It)
- 50ml gin
- 25ml sweet vermouth
- Half a cap, or 3 dashes, of Malvern Bitters
- Fresh mint garnish
Jubilee Blue
The En'ink'ma Variation
Jubilee Blue
- 50ml vodka
- Half a cap, or 3 dashes, of Malvern Inky Blue Bitters
- Soda water
- Lemon or orange garnish
BITTERS BOMBS
Why not try a bitters bomb? Not only is it decidedly cool, but your drink will slowly become more tasty and colourful as the bitter bomb melts.
Using a tray similar to this, measure out a dose of bitters into each compartment. Fill up to the line with water, affix the lid and pop in the freezer.