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Main Street Mercantile Coffee Georgetown CA

What Can You Make With Chocolate Bitters?

Chocolate bitters complement sweet vermouth or matured spirits, such as whiskey, rum, cognac, and tequila. Chocolate bitters in the kitchen elevate both savory dishes and sweet desserts. They introduces additional dimensions of depth and intricacy to traditional cocktails, such as the espresso martini.

Try a few dashes in your coffee.

Because the bitters are rooted in cacao, but not about sugar, they are in fact bitter. Just a dash in a citrus drink for instance can cut the acidity and add dimension. Bitters are seasoning.

Here is a great recipe we found in Imbibe Magazine February ’21.
This simple variation on a Death & Co modern classic from 2007 was one of the first to tap chocolate bitters’ flavor potential.

Chocolate Martica

1 oz. Jamaican rum
1 oz. Cognac
1 oz. Carpano Antica sweet vermouth
1⁄4 oz. maraschino liqueur
2 dashes chocolate bitters

Tools: barspoon, strainer
Glass: cocktail

Stir all of the ingredients with ice, then strain into a chilled glass.

(Created by Phil Ward, New York City)