Thanks to Joaquin from Death and Co, the Bittermens Xocolatl Mole bitters are being used at the next Bite Club NY Dinner. You can find the menu here.

From the menu…

Black Market Brandy
Courvoisier Cognac, Laird’s bonded Applejack, Market Spice tea-infused
Sweet Vermouth, Angostura bitters, Bittermens chocolate bitters [Avery's Note: it's actually the Xocolatl Mole]

Two types of brandy play together here, with Courvoisier’s fruitiness
nicely complimented by New Jersey’s own 100 proof apple brandy (so good
George Washington, a reputable rye distiller, as well as statesman, asked for
their recipe). The black tea gives huge spice notes to the vermouth,
especially clove, allspice and cinnamon. Angostura bitters work their usual
magic here, joined by Avery Glasser’s delightful chocolate bitters, which
give off deep cacao notes and dry out the finish.

A first bottle of Xocolatl Mole Bitters was delivered to Eastern Standard on Monday, along with Brian Miller’s recipe for the Second Sip – a Fernet cocktail featuring these bitters.Based on the response, we’ll be stocking Eastern Standard and No 9 Park with the full range of bitters within the month of November. Bostonians – look forward to getting Bittermens Bitters shortly! 

This weekend, Stephan Berg – co-founder of the illustrious “The Bitter Truth“ bitters in Munich mentioned Bittermens in his latest post on the Bitters Blog (in German).We’ll be hooking him up with samples to bring back to Germany next month. 

A note to the folks out in California looking for refills – it’s on the way! Bottles of the Xocolatl and Grapefruit bitters are on the way to Scott (Coco 500) and Thomas (Alembic). 

Over the past week, we’ve been “beta testing” a new recipe for winter that we’re calling the Squirrel Nut Bitters. It’s a pecan & vanilla base and it’s been fantastic in bourbon and aged rum cocktails – and really fantastic in a NY Flip. We’re putting another batch down this weekend to tweak the formulation – we want it a little more “nutty” before it’s ready for prime time!You can find these bitters behind the bar at Death & Co. and Milk and Honey.

Batch 003 of the Xocolatl Bitters – our biggest batch yet at a little over 1.2 liters was finished at 7pm last night. Finishing the bitters means that we strain the bitters twice through six layers of cheesecloth and then add in purified water to bring it to a final strength of approximately 105 proof. Once this process is complete, the bitters are shelf stable and won’t really evolve any further.

Phil Ward at Death and Co needed a batch in advance of putting a few cocktails featuring the bitters on their menu. It’s understandable – you don’t want to put a cocktail up on the menu and then have to pull it off because you’re out of one of the key ingredients – so 500ml was delivered last night (see the recipes page for his fantastic Chocolate Martica).

Others getting refreshes from this batch will be Matt from Milk & Honey/GoldBar and a bottle for the crew at Little Branch.