● Medium 5 min
White Ukrainian
Herbal bitters, cream liqueur and fresh cream.
Quick answer: 40 ml Rotwild bitters • 30 ml Via Lattea cream liqueur
Recipes
Cocktails with infusions and bitters
Recipes using fruit, honey and pepper infusions and aromatic bitters — how to put them into a drink rather than only into a shot glass.
BrandBar Editorial Team
Content prepared and tested by BrandBar's professional bartending team.
An infusion is a ready-made flavour concentrate: berries, honey, pepper or herbs steeped in a strong base. In a cocktail it replaces two ingredients at once — the base and the flavouring — so recipes built on it are usually two or three components long.
One rule applies: the louder the infusion, the simpler the rest of the build should be. Honey infusions go well with lemon and soda, berry ones with tonic or sparkling wine, pepper ones into tomato drinks in place of hot sauce. Aromatic bitters are dosed in dashes: 2–3 already reshape the whole drink.
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Frequently asked questions
How does an infusion differ from a liqueur?
Mainly in sugar: a liqueur is sweet and thicker, an infusion drier and stronger. So in a cocktail a liqueur tends to replace the syrup, while an infusion replaces the base spirit itself.
How do I use a honey infusion in a cocktail?
The simplest route is as the base of a sour: 50 ml infusion, 20 ml lemon juice, topped with soda over ice. The honey already sweetens, so no syrup is needed.
How much bitters should go into a cocktail?
Aromatic bitters are measured in dashes — 2–3 per serving. They are a seasoning, not a base ingredient; more will simply make the drink harshly bitter.
Other bases
GinRumWhiskeyVodkaTequilaCognac & brandyLiqueursAbsinthe & sambucaAperitifsSparkling & wineCoffeeLemonadesAlcohol-free
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