These turned out great. Most of the mole bitters recipes I could find (there aren’t a lot) were, I felt, too simple. That goes against the spirit of what mole is, which is a complex mix of many flavors. For my mole bitters I infused cacao nibs, vanilla bean, cinnamon, ancho chile, coriander, cloves, and allspice. I was pleased that the chile calibrated exactly right: not too hot, but not too timid either.
I’m working on a second batch now. This time I think I will try gentian rather than wormwood as the bittering agent. Or come to think of it, reduce the wormwood and combine it with gentian. I will have to ponder the portions. Fortunately, I enjoy bitter flavors—wormwood is said to be the second most bitter drink, though I don’t know how scientific that appraisal is. It’s bitter, for sure.
In making bitters I cut the grain alcohol with another spirit to reduce the proof and round out the flavor. The result should be about 50 percent ABV. (Some people do this with a watery mash cooked up from the infused solids. This is hard to fathom. I believe Mark Bitterman, who says that this water extract “tastes bland at best.”) This time I used a light rum, which I thought would be the most versatile, but I might experiment with other spirits. I’m tempted to try sake.
I’ve started using woozy bottles rather than two-ounce dropper bottles (though those are great for airline carry-on). So for these larger bottles I used Avery 5164 labels.
The macaw image was taken in Antigua, Guatemala. Maximon is a Maya folk hero/deity (he’s pretty cool). Read about Maximon here.
I endorse this recipe!
2 oz tequila (I have silver, but reposado might be better)
Some maraschino liqueur (maybe a teaspoon)
One or two dashes of Old Tom’s Maximon Mole Bitters
One or two dashes of Tom’s Citrus Bitters
Sweeten to taste with agave nectar
Shake with ice and strain.
If you’re feeling fancy, garnish with a twist of lime
BTW, I don’t sell Old Tom’s Bitters (nor does anyone else). To execute the recipe you will have to make your own.