Chris W. posted a cocktail using the Donn’s Tinc for Mixology Monday…

Donn’s Gin Punch

1 part lime juice
scant 2 parts limoncello, plus a dash of Maraschino liqueur
3 parts London dry gin
4 parts ginger beer
2 dashes per cup Donn’s Tinc
1 dash per cup Blood Orange syrup (optional, for color. I used Torani’s version.)

Combine all save for Donn’s Tinc with a large block of ice in a punchbowl. Dash in Donn’s Tinc to each cup, then ladle in punch mixture. If using Blood Orange syrup, add dash after punch has been ladled into cup. For an individual serving, assume 1 part is 1/2 ounce.

Urbane, Not Cosmopolitan: MxMo XLVII: Punch.

8.  Mole

“Mexico’s spicy-sweet chocolate treat is making the surprising transition from tamales to cocktails via Bittermens Bitters newest product, Xocolatl Mole Bitters.  A neat way to add quite a substantial kick to any drink, the mole bitters are showing up in new cocktails like the tequila-based Chipilo at Brooklyn’s Buttermilk Channel and several options at Manhattan’s Death & Co.”

via Endless Simmer: Top 10 New Things to Put in Your Drink in 2010

“The second drink was a re purposed Y Tu Mole Tambien, slightly compressed in scale and re-dubbed a “Tarnished Halo,” a nod to Rosenquist’s 1973 painting, “A Pale Silver Halo.” It’s essentially an almond margarita–blanco tequila, lime juice, dark agave and and Orgeat–topped off with Bittermens Xocolatl Mole bitters and served in a glass rimmed with Almond flour, sea salt and Ovaltine… just ridiculously tasty. Mark started it off wanting to make a drink that used Ovaltine and wound up crafting liquid gold.

TARNISHED HALO (a.k.a. Y Tu Mole Tambien)

• 1 1/2 Oz. Blanco Tequila
• 1/2 oz. Lime juice
• 1/3 oz. Dark Agave
• 1/3 oz. Orgeat
• 4 Dashes Bittermens Xocolatl Mole Bitters
• With Ovaltine, Almond & Sea Salt Rim

“The Tarnished Halo seemed to be the real hit…Crispin Glover, a charming fellow, seemed to fall quite in love with the Halo.”

via Embury Cocktails and Mark Buettler Toast James Rosenquist at “Painting Below Zero” Book Party

Read the entire article, featuring discussions about the future of Bitters with Alex and Stephan of The Bitter Truth at DrinksInternational