Beverage Tasting Institute International Review of Spirits Award: Gold Medal (2014)
Harvested from the far reaches of the Malagasy plantations and roasted at Vancouver’s East Van Roasters, the intensely rich Madagascar cacao beans take center stage in these dry, aromatic chocolate bitters. Evoking notes of dark cacao with oak and a maturely spiced palate, and lingering hints of a damp rolled cigar.
Beverage recommendations: This aromatic and rich extract is perfect in a variety of cocktails, especially with anise-flavoured spirits like chartreuse, herbsaint and absinthe. It is also a powerful match with aged rum, brandy and whisky.
Cooking recommendations: Ideal for both savoury and sweet. A wonderful addition to marinades and savoury sauces for pork, beef or chicken and the ultimate accent for sweets and desserts, especially cakes, cookies, icings and ice creams.
1 1/2 oz. Tanqueray 10 Gin
1/2 oz. Green Chartreuse
1/2 oz. White Crème de Cacao
3/4 oz. Lime Juice
3/4 oz. Orange Juice
1/2 oz. Simple Syrup 1:1
1 Egg White
2 dashes Malagasy Chocolate Bitters
1. Shake all ingredients with ice, vigorously.
2. Remove the ice, and dry shake the liquid.
3. Throw the liquid back and forth from shaker to shaker with some height to aerate further.
4. Pour over fresh ice in a large Collins glass, garnish with crushed cacao beans; serve with straw.
© Bittered Sling Bitters