Chocolate and Chile Bitters
I love making cocktails. It’s like discovering a whole other kind of cooking. A friend recently asked me how to make bitters, so after confidently claiming that it’s “super easy” I thought I should do some experimenting just to make sure.
I decided to make one sort of classic, everything-but-the-kitchen-sink-spicy batch, and one chocolate and chile, for which the recipe is below.
There are different schools of thought on how to make bitters at home. The basic method requires infusing a high proof alcohol, like regular vodka or something stronger like Everclear if you can find it, with a lot of aromatics until it becomes super strongly flavored. It takes time, but not much effort.
There are those who simply add all the aromatics at once and let it infuse together. Then there are those who make many small batches, infusing orange peel in one jar, peppercorns in another and ginger (or whatever!) in another. Then, like an apothecary worker or a wizard, you mix each “tincture” together to form your own signature bitters blend.
I love the second method in theory. Since different herbs and spices take different lengths of time to infuse, you would have more control over the final product. Plus the whole wizard thing appeals, but frankly, I don’t have 20 small jars just kicking around. So simple it is, at least this first time.
- 2 - 3 dried red chiles
- 2 Tbsp cocoa nibs
- 1 Tbsp green cardamom pods
- 1 1/2 cups vodka or high proof grain alcohol
- In a mortar and pestle pound the chiles, cocoa nibs and cardamom pods just enough to break them up and release their aromas. Pour them into a jar with a tight fitting lid, a canning jar is best. Pour the alcohol over the spices and seal the jar.
- Leave the jar for 2 to 4 weeks shaking it once each day.
- When ready to use, line a strainer with cheese cloth and place it over a bowl. Pour the mixture into the bowl through the strainer. To get every last drop of the good stuff grab the cheese cloth and squeeze all the liquid out into the bowl.
5 Comments
Hi Leanne,
I was just reading Decorum, an 1879 book on manners, and it said cocoa bitters were the parlor drink of the day. So I put DIY cocoa bitters in the google and your post came up. I would like to know the outcome, how you liked the result. Please lemmeno? Thank you!
Moni
Hi Moni,
I enjoyed it! Mine had chile so I rather expect that makes it a little different than the drink Decorum is talking about, but it was tasty. The only issue is that as a bitters it didn’t have that many drinks I could mix with it since it had such a strong chocolate taste and I tend to make cocktails that are more fruity. But I enjoyed it as an additive to a basic whiskey or bourbon and a few drops of it in some sparkling water over ice was nice.
For what it’s worth – I just saw a recipe on Hallmark Channel’s Home and Family show that uses Chocolate Chili Bitters. It’s a killer Chocolate Cookie that has that hint of heat in it. The cast raved about them so I copied the recipe. But the brand she used is out of stock and website has no idea when it will be back, if ever. So yours might be a workable substitute and worth trying. Here’s the recipe link: http://www.hallmarkchannel.com/home-and-family/recipes/chocolate-chili-bitters-fudge-cookies
I found a drink in SF that calls for bourbon, chocolate bitters, and pomegranate. I make my own grenadine and with these bitters it’s fantastic!
I just had a fantastic drinks involving Mexican Chocolate bitters and came to the internet to get a recipe so I could make it at home.
You could try it with your if you still have some!
Scotch
Frenet Branca
Mexican Chocolate and orange bitters
Shake and serve up with a flamed orange peel.
Credit to Bar Bar in Portland for this great drink!