House Mole Bitters
Bitters & Amari
Inspired by traditional Mexican mole — chocolate, chile, and warm spice.
Ingredients
- High-Proof Mezcal or Vodka500 ml
- Cacao Nibs30 grams
- Dried Ancho Chile2 each
- Cinnamon Stick1 each
- Cumin Seeds3 grams
- Whole Cloves3 each
- Dried Orange Peel5 grams
- Piloncillo or Brown Sugar15 grams
Method
- 1.Toast cacao nibs, ancho chiles, cinnamon, cumin, and cloves in a dry pan for 2 minutes.
- 2.Break ancho chiles into pieces, removing seeds for less heat.
- 3.Combine all ingredients with mezcal in a jar.
- 4.Steep for 10-14 days, shaking every few days.
- 5.Fine strain through cheesecloth, then coffee filter.
- 6.Bottle in dasher bottles.
Notes
- Shelf stable indefinitely.
- Used in the Oaxaca Old Fashioned and mezcal cocktails.
- Mezcal base adds smoke. Vodka base is more neutral if preferred.
Batch scaling
Common batch sizes for the House Mole Bitters. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| High-Proof Mezcal or Vodka | 500 ml | 1000 ml | 2000 ml | 4000 ml | 8000 ml |
| Cacao Nibs | 30 grams | 60 grams | 120 grams | 240 grams | 480 grams |
| Dried Ancho Chile | 2 each | 4 each | 8 each | 16 each | 32 each |
| Cinnamon Stick | 1 each | 2 each | 4 each | 8 each | 16 each |
| Cumin Seeds | 3 grams | 6 grams | 12 grams | 24 grams | 48 grams |
| Whole Cloves | 3 each | 6 each | 12 each | 24 each | 48 each |
| Dried Orange Peel | 5 grams | 10 grams | 20 grams | 40 grams | 80 grams |
| Piloncillo or Brown Sugar | 15 grams | 30 grams | 60 grams | 120 grams | 240 grams |
Scale to any batch size — instantly
Open the calculator to scale the House Mole Bitters by servings, bottle fill, or container volume. Unit conversion built in.
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