New England Daiquiri
A modification of a classic cocktail by Joaquín Simó at Death and Company, 2007.
Ron Zacapa 23 – Lemon Juice – Maple Syrup – Bittermens Xocolatl Mole Bitters
A modification of a classic cocktail by Joaquín Simó at Death and Company, 2007.
Ron Zacapa 23 – Lemon Juice – Maple Syrup – Bittermens Xocolatl Mole Bitters
This is what happened when we challenged Brian Miller, then at Death and Company, to come up with a cocktail that combines scotch, bitters and Fernet Branca…
Scotch – Sweet Vermouth – Tawny Port – Fernet Branca – Bittermens Xocolatl Mole Bitters
Ago Perrone, one of London’s amazing bartenders, created this fantastic cocktail while at Montgomery Place that showcases Cabana Cachaça.
Cachaça – Lillet Rouge – Bittermens Xocolatl Mole Bitters – Bittermens Hopped Grapefruit Bitters – Simple Syrup – Lemon Twist
Joaquín Simó reinterprets the classic Sazerac with fantastic results. Death and Company, 2007.
Ron Zacapa 23 – Cane Syrup – Angostura Bitters – Bittermens Xocolatl Mole Bitters – Peychaud’s Bitters – Absinthe – Lemon Twist
A play on the Old Fashioned by Brian Miller at Death and Company, 2007. It’s one of those drinks that evolves as the ice slowly melts into the cocktail.
Demerara Syrup – Rye – Bourbon – Cognac – Calvados – Angostura Bitters – Bittermens Xocolatl Mole Bitters – Orange Peel – Lemon Peel
Created by Michael McIlroy of Milk and Honey and Little Branch in 2007. Executed properly, this cocktail is perfectly balanced with an amazing vanilla finish.
Rum – Sweet Vermouth – Campari – Bittermens Xocolatl Mole Bitters
Winner of the 2010 Tales of the Cocktail Bar Room Brawl
Winning Bar: Drink, Boston
Created by Scott Holliday – Rendezvous, Cambridge, MA
Grand Marnier – Batavia Arrack – Dry Vermouth – Orange Bitters – Bittermens Xocolatl Mole Bitters
Winner of the 2010 Appleton Estate Reserve “Remixology” Bartender’s Challenge
Created by Brian Miller
Jamaican Rum – Sherry – Ramazotti – Bittermens Xocolatl Mole Bitters
Winner of the 2010 Metropolitan Opera Cocktail Competition
Created by Lynnette Marrero – Peels, NYC
CioCiaro – Rye – Smoked Demerara Syrup – Bittermens Xocolatl Mole Bitters – Angostura Bitters
Created by Brother Cleve, the Godfather of Boston’s cocktail revival
Pisco – Gran Classico – Sweet Vermouth – Amaro Nonino – Bittermens Xocolatl Mole Bitters