Bittermens - Xocolatl Mole Bitters
An original combination of cacao, cinnamon & spice.
We recommend adding a dash to libations made with dark rum, aged tequila and any other dark spirits you may encounter.Inspired by the classic Mole sauces of Mexico, this bitter was originally designed to pair with aged tequila, but we have found that it works beautifully with aged rum, bourbon and rye as well.
We’re big fans of putting a dash in an Old Fashioned or Manhattan, and new classics like The Conference or the Latin Quarter just wouldn’t be the same without them.
Primary Flavors: Chocolate, Cinnamon, Spices
Joaquín Simó for Death & Co., New York City
2 oz Ron Zacapa Solera 23 Rum
1/2 barspoon Sugar Cane Syrup
1 dash Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters
3 dashes Peychaud’s Bitters
Lemon Twist Absinthe Rinse (or Herbsaint or Ricard)
Fill a double old fashioned glass with ice and a small amount of Absinthe. Stir the Rum, Sugar Cane Syrup and bitters in an ice filled shaker glass. Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass.
Created by Phil Ward at Death and Company, 2007.
1 oz Appleton V/X Rum
1 oz Cognac (Courvoisier VS)
1 oz Carpano Antica
1/4 oz Luxardo Maraschino
2 dashes Bittermens Xocolatl Mole Bitters
Stirred and served up in a cocktail glass.