Coffee Bitters

BLACK BEAN SOUP

Serves: 8 persons

INGREDIENTS

• 1 pack of precooked black beans

• 1 small onion (chopped)

• 2 tbsp vegetable oil

• 1 cup tomato sauce

• 4 ¼ cups chicken or vegetable stock

• 2 tbsp green seasoning

• 1 tbsp chopped rosemary

• 2 tbsp Chocolate Bitters

• ½ cup heavy cream

• 4 oz salted butter

• Salt and black pepper to taste

METHOD: In a medium saucepan, sauté the onions, garlic, and rosemary for 3 minutes or until soft. Add the black beans, tomatoes, stock, Chocolate Bitters, and a pinch of salt and pepper. Stir and simmer for 15 to 20 minutes to develop the flavours. Blend the soup in a blender until smooth, then return to the pan, add cream and butter, and reheat gently, but do not boil.

BALSAMIC GLAZE

Yield: 25 grams

INGREDIENTS:

• ¼ cup balsamic vinegar

• 2 tbsp Chocolate Bitters

• 1 tsp chopped fresh thyme leaves

• 2 cloves garlic (minced)

• 1 tsp bouillon powder

• ½ tsp pepper sauce

METHOD: Add all ingredients to a sauté pan and bring to a gentle boil, then reduce to a simmer, stirring frequently for 10 to 15 minutes.

SOY MARINADE

Yield: 1 cup

INGREDIENTS:

• 2 tbsp soy sauce

• ½ tsp pepper flakes

• ¼ tsp black pepper

• 3 cloves garlic

• 4 sprigs fine thyme

• 3 tbsp extra virgin olive oil

• ¼ cup dark rum

• 1 tbsp  Chocolate Bitters

• 2 dashes Holiday Bitters

• Pinch of sugar

METHOD: Whisk all ingredients together in a bowl. Use for poultry or meats.

ESPRESSO MARTINI PANCAKES

Serves: 3 persons

INGREDIENTS:

• 200 g all-purpose flour

• 1 tbsp espresso powder

• 1 tbsp baking powder

• 1 tbsp granulated sugar

• 200 ml whole milk

• 10 dashes Chocolate Bitters

• 3 eggs

• 25 g melted butter

For topping:

• 100 ml espresso reduction

• 3 tbsp granulated sugar

• 10 dashes Chocolate Bitters

• 150 g cream cheese

• 50 g yoghurt

• 1 tbsp dark rum

• 40 g chocolate shavings

METHOD: Whisk all the pancake ingredients together in a large bowl until smooth.  Let it sit for half an hour.  Melt a small amount of butter in a medium non-stick frying pan over medium heat. Pour 2 tbsp of the mixture into the pan and cook for 2 minutes. Gently flip the pancake when you see a small amount of bubbles forming on the surface.

For the topping: Beat the cream cheese, yoghurt, rum, sugar and bitters together with a whisk until smooth. 

To serve, stack the pancakes with the cream cheese mixture in between them. Top with a dollop of the cream cheese mixture, a drizzle of espresso syrup, and chocolate shavings.

BARBEQUE SAUCE

Yield: 2 cups

INGREDIENTS:

• 1 medium white onion (finely diced)

• 4 cloves garlic (minced)

• ½ tsp fine thyme (chopped)

• ¼ cup vegetable oil

• 1 ½ cup tomato sauce ⅓ cup brown sugar

• 2 tbsp molasses

• 1 tsp bouillon powder ⅓ cup dark rum

• ¼ tsp instant coffee

• Pepper to taste

• 2 tbsp Chocolate Bitters

METHOD: Add the vegetable oil to a medium saucepan and put on medium heat. Sauté the onions, garlic, and thyme for 3 minutes or until the onions are soft. Add all other ingredients to the pot, bring to a slow boil, then reduce to a simmer for 30 minutes, stirring frequently.  Finish with an extra dash or two of Chocolate Bitters.

EGGPLANT SPREAD

Yield: 1 cup

INGREDIENTS:

• 1 medium eggplant

• 3 cloves garlic, cut into thin slices

• 1 tbsp tahini

• 1 tbsp yoghurt

• 15 dashes Chocolate Bitters

• Salt and black pepper to taste

METHOD: Cut slits in the skin of the eggplant and insert the garlic. Blacken the eggplant skin, either over an open flame or under the broiler. Put the eggplant in the oven and cook until the eggplant is soft all the way through.  Remove the eggplant flesh from the skin and put it in a blender with the rest of the ingredients and purée until smooth.  Serve with crackers or warm pita bread.

SPICED PORK

Serves: 4 persons

INGREDIENTS:

• 2 lbs pork shoulder, cut into 1 ½-inch cubes

• 2 tsp salt

• 1 tsp black pepper

• 1 cup minced green seasoning

• ¼ cup chadon beni

• ¼ cup vegetable oil

• 3 tbsp garam masala

• 2 tbsp geera powder

• 1 tbsp cocoa powder

• 2 tbsp Chocolate Bitters

• ½ cup Rum

• ½ cup water

• Pepper sauce to taste

METHOD: 

1. Season the pork with salt and black pepper, green seasoning, chadon beni, and 1 tbsp of garam masala. Leave to marinate for a few hours or overnight.

2. In a medium-sized sauté pan, heat vegetable oil, add the pork and its seasonings, then stir for a few minutes to combine. Add the remainder of the garam masala and mix again for 2 minutes.

3. Add the water and rum, lower the heat, and leave the pork to simmer for 30 to 45 minutes, until it is soft and tender. Keep an eye on the pork, stirring occasionally to make sure it doesn’t dry out. If it does, add a little bit more water.

4. When the pork is soft, add the pepper sauce, geera and  Chocolate Bitters, and mix thoroughly. Cook together for a few minutes, then serve.

BEIGNETS

Servings: 12

INGREDIENTS:

Choux pastry:

• 100 g flour

• 85 g butter

• 85 g water

• 3 beaten eggs

• 10 dashes Chocolate Bitters

• ¼ tsp salt

• 1 tsp granulated sugar

• 2 cups vegetable oil for frying

For dusting:

• 1 cup powdered sugar

• 5 dashes Chocolate Bitters

METHOD: 

1. Boil water, butter, salt, and sugar for 2 minutes or until the butter is melted. Add the flour and stir to dry out the dough. Let cool, then add the eggs in thirds, stirring constantly. Add the Chocolate Bitters and let the dough rest for an hour.

2. Place the vegetable oil in a frying pan and heat to 350˚F. 

3. Using 2 spoons, scoop bite-sized pieces of the Choux pastry and fry until golden brown. Then, place the dusting sugar on a tray and roll or dip the fried beignets in the sugar until evenly coated.

ESPRESSO MARTINI YOGHURT

INGREDIENTS:

• 1 cup Labneh yoghurt

• 1 cup heavy cream

• ¼ cup granulated sugar

• 2 tbsp dark rum

• 1 tbsp Chocolate Bitters

Espresso reduction:

• ¼ cup espresso powder

• 1 cup of water

• ⅓ cup granulated sugar

• 10 dashes Chocolate Bitters

METHOD: 

1. Combine all ingredients into a mixing bowl, whisk to combine, then place into the fridge for 2 hours before using.

2. For the reduction, add the espresso powder, water, and sugar to a pot. Bring to a boil, then reduce to a simmer until it becomes a glaze.

3. Finish with the Chocolate Bitters and serve with the yoghurt

Right Hand Cocktail

• 45 ml (1 1/2 oz) Dark Rum

• 30 ml (1 oz) Sweet Red Vermouth

• 30 ml (1 oz) Italian Red Bitter Liqueur

• 2 dashes Chocolate Bitters

• Orange Zest

Add all ingredients to a rocks glass with ice and stir. Squeeze orange zest over the drink.

Chocolate Martica

• 30 ml (1 oz) Tiki Lovers Dark Rum

• 30 ml (1 oz) Cognac

• 30 ml (1 oz) Sweet Red Vermouth

• 5 ml (1/6 oz) Maraschino Liqueur

• 2 dashes Chocolate Bitters

Oaxaca Old Fashioned

• 45 ml (1 1/2 oz) Reposado Tequila

• 15 ml (1/2 oz) Mezcal

• 1 barspoon Agave Nectar

• 2 dashes Chocolate Bitters

• Orange Zest

Pour all ingredients into a rocks glass, add a large ice cube & stir until it has the right dilution. Add orange zest.

Sherry Cobbler

• 60 ml (2 oz) Medium Dry Sherry

• 10 ml (1/3 oz) Sugar Syrup (1:1 Sugar: Water)

• 3 dashes Chocolate Bitters

• 1/2 Orange Slice

• 1 Pineapple Slice

Muddle fruits in a rocks glass, add all other ingredients and crushed ice, and stir. Garnish in a fancy manner with more fruits and mint.

Speak Easy

• 60 ml (2 oz) Peaty Single Malt Scotch Whisky

• 1 Sugar Cube

• 1 splash Absinthe

• 1 dash Holiday Bitters

• 1 dash Chocolate Bitters

• 1 barspoon Galliano L’autentico Liqueur

• Orange Zest

Combine sugar and bitters in a mixing glass and crush the sugar. Add all other ingredients and stir well over ice. Strain into an absinthe-rinsed rock glass filled with ice and garnish with orange zest.

ESPRESSO MARTINI

INGREDIENTS:

• 1 ½ oz vodka

• ½ oz coffee liqueur

• 1 oz brewed espresso coffee

• ½ oz simple syrup (1-1)

• 6 dashes Chocolate Bitters

METHOD: Pour all ingredients into a cocktail shaker. Add ice and shake vigorously. Pour into a chilled cocktail glass.

GLASSWARE: Cocktail

GARNISH: Coffee bean

TRINITARIO MINT JULEP

INGREDIENTS:

• 2 oz Rum

• 2 bar spoons super fine sugar

• 8 fresh mint leaves

• Splash of mineral water

• 5 dashes Chocolate Bitters

METHOD: Add all mint leaves to the base of the glass, then add sugar and mineral water. Muddle gently until sugar dissolves. ¾ fill glass with crushed ice. Add rum and bitters and gently mix with a bar spoon. Add more ice and garnish with a mint sprig and a 70% cocoa bar.

GARNISH: Sprig of mint and a cocoa bar

GLASSWARE: Julep or rocks

BOULEVADIER AU CACAO

INGREDIENTS:

• 1 ½ oz Rum

• ¾ oz Amaro 

• 2 bar spoons Demerara syrup

• 3 dashes Chocolate Bitters

METHOD: Add all the ingredients into a mixing glass. Add ice, stir well, then strain over a big ice cube into an oldfashioned glass.

GARNISH: Orange peel

GLASSWARE: Old-fashioned glass

SCREW DIVER

INGREDIENTS:

• 1 oz Coconut Rum

• 3 oz fresh passion fruit juice

• 6 dashes Chocolate Bitters

METHOD: Add all ingredients to the cocktail shaker with ice.  Quick shake, then pour over into a rocks glass with ice.

GARNISH: Lime wedge and edible flower

GLASSWARE: Rocks

PARADISE BLISS

INGREDIENTS:

• ½ oz Chocolate Bitters

• 1 ½ oz passion fruit puree

• 4 oz prosecco

• 4 fresh mint leaves

METHOD: Gently tap mint and place into glass. Add ANGOSTURA® cocoa bitters, passion fruit puree and crushed ice. Mix with a long spoon, then top up with chilled prosecco. Garnish with a mint sprig.

GLASSWARE: White wine

GARNISH: Mint sprig

TRINITARIO SWIZZLE

INGREDIENTS:

• 1 oz Rum

• ½ oz simple syrup

• 2 oz passion fruit puree

• ¼ oz Chocolate Bitters

• 6 dashes Orange Bitters

METHOD: Add all ingredients to a Collins glass. Add crushed ice, mix ingredients with a swizzle stick, and top up with crushed ice.

GARNISH: Dark chocolate, maraschino cherry

GLASSWARE: Collins or bamboo mug

COCOA AND COLA

INGREDIENTS:

• 1 ½ oz Rum

• 6 oz cola

• ½ oz lime juice

• ½ oz ginger syrup

• 6 dashes Chocolate Bitters

METHOD: Pour over all ingredients into a highball glass filled with block ice. Gently stir, garnish with a lime wheel.

GARNISH: Lime wheel

GLASSWARE: Highball

AMARO SPRITZ

INGREDIENTS:

1. ½ oz Amaro 

2. 3 oz prosecco

3. ½ bar spoon ginger syrup

4. 6 dashes Chocolate Bitters

METHOD: Pour ginger syrup and chilled Amaro into a chilled wine glass. Top up with chilled prosecco, then add Chocolate Bitters.

GLASSWARE: Wine glass

GARNISH: Dehydrated orange wheel.

CAFÉ TRINIDAD

INGREDIENTS:

• 2 oz espresso coffee

• ¾ oz Demerara syrup

• Heavy cream (slightly whipped)

• 2 dashes Orange Bitters

• 6 dashes Chocolate Bitters

METHOD: Add all the ingredients except the heavy cream into the cocktail shaker. Shake with ice, then strain into a chilled flute glass. Float cream on top.

GARNISH: Nutmeg dust, edible flower

GLASSWARE: Flute

ESPRESSO GROG

INGREDIENTS:

• 2 oz Rum

• 1 oz honey syrup

• 1/4 oz coffee liqueur

• ½ oz dry sherry

• 6 dashes Chocolate Bitters

METHOD: Add all ingredients to the cocktail shaker with ice.  Shake, then pour over into a chilled cocktail glass.  

GLASSWARE: Chilled coupe/martini glass

GARNISH: Agave salt

AFTER EIGHT MOJITO

INGREDIENTS:

• 2 oz Rum

• 1 oz lime juice

• ¾ oz simple syrup

• 10 mint leaves

• Club soda

• 6 dashes Chocolate Bitters

METHOD: In a Collins glass, muddle the mint lightly with simple syrup and lime juice to release the oils. Add rum and 6 dashes of Chocolate Bitters. ¾ fill the glass with crushed ice, then mix. Repack with crushed ice and top with club soda. Garnish with a mint sprig.

GARNISH: Mint sprig

GLASSWARE: Collins glass

NUT AH COLADA

INGREDIENTS:

• 3 oz fresh pineapple juice

• 1 bar spoon peanut butter

• 1 oz coconut cream

• 1 oz full cream milk

• 6 dashes Chocolate Bitters

METHOD: Add 6 dashes of Chocolate Bitters with all other ingredients to the cocktail shaker, add ice, then shake well. Double strain into a highball glass filled with cracked ice. Garnish with edible flower, citrus twist.

GARNISH: Edible flower, citrus twist

GLASSWARE: Highball 

Campfire Sling

• 2 ounces rye

• 1/4 ounce maple syrup

• 1 dropper Chocolate Bitters

• 1 dash Peychaud's bitters

1795

• 1 1/2 ounce rye

• 1 ounce sweet vermouth

• 1/2 ounce Campari

• 1/2 ounce Aperol

• 1 dropper chocolate bitters

The Left Hand

Ingredients

• 45ml bourbon

• 20ml Campari 

• 20ml sweet vermouth

• 4 drops chocolate bitters

Method: Add everything to a mixing glass, stir well with ice, and strain! A cherry makes the perfect garnish.

Widow’s Kiss 

Ingredients:

• 50 ml cognac (VS or VSOP)

• 20 ml Yellow Chartreuse

• 20 ml Bénédictine

• 3 drops of chocolate bitters

• Cherry (optional garnish)

Method: Super easy: stir all your ingredients with ice, then strain into a chilled glass. Yum!

Squeaky Wheel 

Ingredients (for a jug)

1. 40ml mezcal

2. 30ml bitter orange apéritif (Campari or Aperol)

3. 20ml coffee liqueur

4. 15ml amaretto

5. 2 dashes of chocolate bitters

6. Orange twist (optional garnish)

Method: Stir around the ice to combine and strain into an ice-filled glass. For a nice touch, rub an orange wedge around the rim before dropping it in as garnish. Voila! 

Banana Oleo

• 1 oz Bourbon

• .5 oz Fernet Branca

• 1 oz Banana Oleo

• 3 dashes of Chocolate Bitters

• 3 oz Club Soda

• .5 oz Half & Half

• Garnish with Banana Slices

Wake The Dead

• 1 oz Tequila Blanco

• .5 oz Coffee Liqueur

• 1 oz Banana Liqueur

• 1 oz Pineapple Juice

• .5 oz Fresh Lemon Juice

• 4 dashes Chocolate Bitters

• 1 Barspoon Coconut Cream

Tootsie Roll

Ingredients: 

• 1 1⁄2 fl oz Straight rye whiskey

• 3⁄4 fl oz Sherry

• 12 drops Chocolate Bitters

Directions:

1. Pre-chill a glass.  

2. STIR all ingredients with ice.  FINE STRAIN into chilled glass.

3. Garnish with Tootsie Roll chew &/or skewered maraschino cherry.

Preserving Life: That's My Jam!