Bittermens Xocolatl Mole Bitter
Small batch bitters are making their mark on the cocktail scene. In cities like New York, Boston and San Francisco, cocktail enthusiasts and bartenders are rediscovering long lost recipes and coming up with new signature flavors which help create the palate of the New American Cocktail.
While living in San Francisco in early 2007, Avery and Janet Glasser used high proof spirit and a variety of herbs, peels and spices to create an extract of a traditional Mexican cooking sauce. This extract became the prototype recipe for the Xocolatl Mole Bitters.
The summer of 2010 marked a dramatic rebirth for Bittermens: winding down previous licensing agreements, striking new partnerships, developing new products and most importantly, leasing a commercial kitchen. All Bittermens products are now being made by hand at our New Orleans facility using primarily organic ingredients.
Bittermens also consults with bars and restaurants looking to develop signature in-house formulations.
Chocolate, cinnamon, smoked chile, and spices; perfect with dark rum, aged tequila and other dark spirits. Inspired by the classic mole sauces of Mexico, this bitter was originally designed to pair with aged tequila, but it works beautifully with aged rum, bourbon and rye as well. A dash is great in an Old Fashioned or Manhattan, and new classics like The Conference or the Latin Quarter just wouldn‚Äôt be the same without them
Our 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‚Äôre big fans of putting a dash in an Old Fashioned or Manhattan, and new classics like The Conference or the Latin Quarter just wouldn‚Äôt be the same without them.