Left Hand

2 oz Bourbon, Elijah Craig
34 oz Sweet vermouth, Carpano Antica Formula
34 oz Campari
2 ds Bitters, Bittermens Xocolatl Mole
1   Maraschino cherry (as garnish)
Instructions
Stir, stain, straight up, cocktail glass, garnish
Notes
The original called for Bittermen's Sweet Chocolate bitters, a one-off bitters made by a measuring error when making their Mole bitters.
History
This recipe previously listed a variation using rye, regular sweet vermouth, and omitting the bitters. Corrected thanks to a comment by Campus Five.
From other users
  • Beautiful color. Blood just starting to dry. Very inviting aroma. Spicy, and very old school. Ladies and gentlemen, Do not call. We have a winner! Best showcase for chocolate bitters yet! — ☆☆☆☆
  • Boy that cherry was good at the end. — ☆☆☆☆
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4 Comments

The recipe as currently

The recipe as currently listed is not the original, but rather an accidental variation by Damian Windsor (currently at Roger Room, Los Angeles) that I have posted on eGullet repeatedly.

The original is by Sam Ross (Milk and Honey, Little Branch, etc.).

1.5 oz Bourbon (Elijah Craig)
.75 oz Campari
.75 oz Carpano Antica
2 dashes Mole Bitters

Stir, strain, up, cherry.

This recipe was originally found on the Bitterman's website, but it's been removed.
It can be found in this book: http://books.google.com/books?id=hKgGjgbfhaUC&pg=PA76&lpg=PA76&dq=%22lef...
However, it lists Bitterman's Sweet Chocolate Bitters, instead of the Mole Bitters.

tophat665's picture

Wow! That's a perfect

Wow! That's a perfect showcase for chocolate in bitters (I had to use Fee Bro's Aztec Chocolate, but that's close, nu? Same league if not the same ballpark.) Well played! 4 of 5, and 4.7 if there were 10th stars.

Casey's picture

Good - but if I'm aiming for

Good - but if I'm aiming for this, I prefer a Punt e Mes manhattan (2:1) with 2 big dashes of Bittermens Mole.