As we told you in our “Buon Giorno, Monsieur!” AND “Martinez” Cocktail videos…
Back in late June, we received an email from Gene Cooper of McMann & Tate Cocktail Company asking if we’d like to try an assortment of their cocktail bitters. Of course we said, “YES!”, so here we are with yet another little cocktail that we concocted in the Booze Dancing Research Lab.
This is the third of four cocktails and this one was made with the McMann & Tate Cocoa Mole Bitters. Here’s what they have to say about it on their website:
Holy mole these are great bitters. With McMann & Tate’s Cocoa Mole Bitters it’s easy to add a touch of smokey dark chocolate to your favor whiskey and tequila cocktails. Bold and earthy our bitters feature hints of prunes and raisins along with a blend of roasted cacao beans, dried Ancho chiles and other flavorful herbs and spices.
Ingredients: alcohol, cacao, Ancho Chile, cinnamon, oregano, angelica, burdock, allspice, clove. ABV 39.8%
Our third cocktail is called The OaxIslay Old Fashioned. Here’s the recipe:
-
- 1 oz. Del Maguey Vida Mezcal
- 1 oz. Ardbeg 10
- .25 oz. Simple Syrup
- 3 drops McMann & Tate Cocoa Mole Bitters
Method: Pour over a large ice cube. Sir. Garnish with an orange peel and a high quality maraschino cherry.
Click play on the following video to hear what we thought of our concoction:
If you like what you saw and heard, please subscribe to our blog and YouTube Channel. It’s the easiest and BEST way to find out what we’ll be tasting next!
______________________________
