La Cabra Cocktail

a cocktail recipe from Bittermilk

We’re pretty excited about these cocktail mixers from Bittermilk in Charleston, SC.  These mixers are hand crafted and hand bottled, all you need to do is add the booze! Husband and wife team MariElena and Joe Raya developed Bittermilk to make it easier for you to make craft cocktails at home.  They have created their mixers with all-natural, mostly organic ingredients. Each of their products use a bittering agent, a sweetener, and an acid to help you create a perfectly balanced cocktail.

Bittermilk No. 3 (Smoked Honey Whiskey Sour) is a revamped old classic made by slowly smoking honey over Willett Distillery bourbon barrels. Bitter orange peel and fresh lemon make for a slightly tart and smoky cocktail. Honey, when shaken vigorously, adds a nice frothy head that is traditional for a classic whiskey sour cocktail.

We think this La Cabra Cocktail pairs really well with a cheese board that includes Manchego 1605, Spain’s most popular cheese from a dairy started by monks over 400 years ago; the sheep’s milk used is from purebred descendants of the original herd! Or if you’re in a sweet mood, pair it with 50% dark chocolate cinnamon from Bonajuto.

La Cabra Cocktail
photo courtesy of @bittermillk



  • Shake with lots of ice.
  • Pour your La Cabra Cocktail into a rocks glass.


Want to learn more about Bittermilk? Visit their website.

Check out other Bittermilk cocktail recipes on our blog: Charred Grapefruit Tonic, Pinky Swear Cocktail and Smoked Honey Whiskey Sour.

[button link=]Shop Bittermilk No. 3 at the Deli for Pickup or Ann Arbor Delivery[/button]