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Bittermens Xocolatl Mole Bitters Recipes

Bittermens Xocolatl Mole Bitters Recipes

THE HOTEL ROOM TEMPERATURE (as pictured)
— stir without ice, serve up, orange peel garnish —
1.5 oz. Carpano Antica Sweet Vermouth
3/4 oz. El Dorado 12YO Demerara Rum
1/2 oz. Marie Brizard Orange Curacao
14 drops Bittermens Xocolatl Mole Bitters
- Kirk Estopinal of Cure, New Orleans (Liquor.com)
THE HOTEL ROOM TEMPERATURE
JANE RUSSELL (as pictured)
— stir, serve up, orange twist —
1.5 oz. Russell's Reserve Rye
1/2 oz. Ritternhouse Rye
1/4 oz. Carpano Antica Sweet Vermouth
1/4 oz. Grand Marnier
1/4 oz. Benedictine
1 dash Bittermens Xocolatl Mole Bitters
- Brian Miller of New York, Huffington Post
JANE RUSSELL
APERITIF MANHATTAN
— stir, serve up —
2 oz. Bäska Snaps
1/2 oz. Martini Gran Lusso Vermouth
1/2 oz. Sweet Vermouth
3 drops Bittermens Xocolatl Mole Bitters
- Rudy Carrero of Langham Hotel, London
NEISSON NEGRONI
— stir, serve up, orange twist —
1 oz. Neisson Reserve Agricole Rum
1 oz. Campari
3/4 oz. Carpano Antica Sweet Vermouth
1 dash Bittermens Xocolatl Mole Bitters
- Avery Glasser of Death & Co, New York
CHOCOLATE MARTICA
— stir, serve up —
1 oz. Appleton V/X Jamaican Rum
1 oz. Courvoisier VS Cognac
1 oz. Carpano Antica Sweet Vermouth
1/4 oz. Luxardo Maraschino Liqueur
2 dashes Bittermens Xocolatl Mole Bitters
- Phil Ward of Death & Co., New York
PERU NEGRO
— stir, serve up, orange twist —
1 oz. Pisco Macchu
1 oz. Gran Classico
1 oz. Sweet Vermouth
1/2 oz. Amaro Nonino
2 dashes Bittermens Xocolatl Mole Bitters
- Brother Cleve, Boston
CAMERONE
— stir, serve up —
2 oz. Don Julio Reposado Tequila
3/4 oz. Amer Picon
1/4 oz. Licor 43
2 dashes Bittermens Xocolatl Mole Bitters
- Paul Clarke of Cocktail Chronicles
NEW ENGLAND DAIQUIRI
— shake, serve up —
2 oz. Ron Zacapa 23
1/2 oz. fresh lemon juice
2 tsp. maple syrup
2 dashes Bittermens Xocolatl Mole Bitters
- Joaquín Simó of Death & Co., New York 
RIGHT HAND
— stir, serve up —
1.5 oz. Matusalem Gran Reserva Rum
3/4 oz. Carpano Antica Sweet Vermouth
3/4 oz. Campari
2 dashes Bittermens Xocolatl Mole Bitters
- Michael McIlroy of Milk & Honey and Little Branch, New York
IMPROVED TEQUILA COCKTAIL
— stir, serve up, lemon twist expressed over the cocktail and dropped in —
2 oz. Reposado Tequila
1 tsp Marschino Liqueur
1 tsp Agave Nectar
2 dashes Bittermens Xocolatl Mole Bitters
- Bobby Heugel of Anvil Bar & Refuge, Houston
ALBUQUERQUE OLD FASHIONED
— stir, serve on ice —
2 oz. Rittenhouse Rye
1 barspoon Cane Syrup
3 dashes Angostura Bitters
6 drops Bittermens Xocolatl Mole Bitters
20 drops Bittermens Hellfire Habanero Shrub
- Tristan Wiley of Amor y Amargo, New York
SFORZANDO
— stir, serve up, orange peel garnish —

1 oz. Rittenhouse Rye
3/4 oz. Del Maguey Chichicapa Mezcal 
1/2 oz. Dolin Dry Vermouth
1/2 oz. Benedictine
1 dash Bittermens Xocolatl Mole Bitters
- Eryn Reece, Miss Speed Rack 2013
LATIN QUARTER
2 oz. Ron Zacapa 23
1/2 barspoon cane syrup
1 dash Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters
3 dashes Peychaud's Bitters
Absinthe Herbsaint
Lemon Twist
Fill a double old fashioned glass with ice and a small amount of Absinthe (Herbsaint or Ricard). 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. Twist lemon peel over the glass and discard (do not put the twist in the glass).
- Joaquín Simó of Death & Co., New York
MADEIRA COBBLER
— shake, serve over ice —
1.5 oz. Madeira Sercial
1/2 oz. simple syrup
2 orange peels
1 lemon peel
3 drops 
Bittermens Xocolatl Mole Bitters
- Bellocq of Hotel Modern, New Orleans
RIGHT HAND

— stir, serve up —
1.5 oz. Matusalem Gran Reserva Rum
3/4 oz. Carpano Antica Sweet Vermouth
3/4 oz. Campari
2 dashes Bittermens Xocolatl Mole Bitters
- Michael McIlroy of Milk & Honey and Little Branch, New York

** recipes courtesy of Bittermens **