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’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.
53% Alcohol by Volume.
Primary Flavors: Chocolate, Cinnamon, Spices
Formulation Date: 2007
Click here for our favorite recipes using our Xocolatl Mole Bitters
Bottles with the OU Kosher seal are Kosher-Pareve, Not for Passover Use.
Bottles with the GMO FREE mark are made with sugar cane alcohol.
Bittermens products do not contain any gluten, but may be manufactured in facilities that handle gluten.
Potential Allergens/Interactions: quinine
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
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.