16 July 2009

Benito vs. the Cocktail: Tetzilacatl

For the past couple of months Ellen Fee, the Vice President/Production Manager at Fee Brothers, has been dropping hints about a new bitters recipe. Last week the product debuted at Tales of the Cocktail, and a sample bottle showed up here at the house. Her latest creation is Aztec Chocolate Bitters--not just chocolate flavor, but a nice Central American blend enhanced with cinnamon, nutmeg, and chile peppers.

The obvious use for these bitters will be in various chocolate or creamy cocktails, where it will add a bite of seasoning and balance out the sweetness. Think about cocktails using things like Bailey's Irish Cream, Kahlua, or Godiva Liqueur. But those aren't really my style... I decided to work up one inspired by Mexican after-dinner coffee with a shot of liquor. Named after the ceremonial copper gong used in Aztec temples, I served this cold but it could work hot as well.

Benito's Original
Tetzilacatl Cocktail

1 shot tequila
1 tbsp. honey
1 cup cold coffee or 2 shots espresso
2 dashes Fee Bros. Aztec Chocolate Bitters

If serving cold, combine the first three ingredients in a shaker with ice, shake, and strain into a highball glass. If hot, you can merely stir the various ingredients together. I used regular coffee, but stronger versions could be made with espresso. Either way, add the bitters last and stir before serving. A serrano chile garnish is optional, but fun.

The result is a nice twist on the iced coffee, and the tequila matches up well with the spices in the bitters. Think about mole sauces and other savory applications of chocolate, and you've got a good reference point.

This is a brand-new product, but you can already purchase it online from Kegworks.

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