Inflect your next cocktail creation with the traditional flavors of Mexican mole with this slightly spicy, sweet, and savory formula specifically designed to complement tequila- and mezcal-based drinks.

Cocktail bitters are spirits infused with flavors, typically from plants, fruits, or spices. They date as far back as the early 1800's, originally used to assist with digestion and cure stomach aches. Infusing your cocktail recipes with just a few drops of bitters will give them an additional level of flavor depth. Many bitters are also renowned for their ability to cure hangovers.

Dashfire Mole Cocktail Bitters are handcrafted in small batches in St. Paul, Minnesota, using from premium, natural ingredients like cacao nibs, currants, and ancho chilies. Each 1.7-ounce, waxed-sealed, rounded glass bottle is equipped with a dasher-style top for precise dispensing.

These chocolate mole bitters are inspired by traditional Mexican spices. They will add sweet cacao spice to a variety of cocktails, but are specifically designed to complement tequila or mezcal. They also taste great with bitter orange Campari cocktails.

This recipe is part of Dashfire's Vagabond Series of bitters inspired by owner Lee Egbert's love of travel and desire to learn all he can about the flavors of different cultures. Lee lived in China for a year and a half and traveled extensively in Thailand, Malaysia, India, Sri Lanka, Morocco, Spain, Portugal, Italy, Mexico, Guatemala, and Belize, where he had the opportunity to learn first-hand about local herbs and spices as well as spirits and food. Every Dashfire bottle is a reflection of his passion and respect for those experiences.

• Spicy and slightly savory flavor profile with notes of chocolate
• Made with all natural ingredients, including cacao nibs, currants, and ancho chilies
• Inspired by Mexican mole, a family of rich, complexly flavored culinary sauces
• Specifically designed to compliment tequila and mezcal cocktails
• Also tastes great with bitter orange Campari cocktails
• Handcrafted in small batches in St. Paul, Minnesota