top of page


Sarah and I love to make mole. The bittersweet chocolate and chile flavors have a wonderful complexity and depth. Our favorite recipe is from Cook's Illustrated, so I used that as a rough guide. A dash or two of this in your cocktails will certainly add a flare.


-1 cup 151 Everclear

-1/3 cup tequila (Cazadores Blanco)

-3/4 teaspoon wormwood

-3/4 teaspoon gentian

-1 Pasilla Ancho Chile (Just skin, de-seeded)

-1/2 Guajillo Ancho Chile (Just skin, de-seeded)

-1 Chipotle Chile (From a can of Chipotle in Adobo)

-1 1/2 tablespoon cacao nibs (Terrasoul Superfoods Raw Organic)

-1 cinnamon stick

-1/2 teaspoon coriander seed (Lightly crushed)

-1/2 teaspoon cumin seed (Lightly crushed)

-Zest of 1 lime

-2 tablespoons of 2:1 simple syrup (2:1 simple syrup is 2 parts sugar 1 part water)

-Pour all ingredients into a mason jar and stir to combine.

-Allow to sit for five days in a dark place, shaking once a day.

-Pour the bitters through a fine mesh strainer and a coffee filter, and store the bitters in a clean mason jar or dropper bottle.

Cocktail Examples:

-Cherry-Mole Margarita


bottom of page