House-Made Chocolate Bitters
Deep cocoa and roasted cacao with a dry, bitter backbone. No sweetness — this is baker's chocolate territory, concentrated into a few potent dashes. Made from cacao nibs, gentian root, and a blend of warm spices, then infused in high-proof spirit for three weeks. Chocolate bitters add depth and richness to cocktails without turning them into dessert. Two dashes pull out barrel char in bourbon, amplify espresso in coffee cocktails, and add a savory layer to cream-based drinks.
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Deep cocoa and roasted cacao with a dry, bitter backbone. No sweetness — this is baker's chocolate territory, concentrated into a few potent dashes. Made from cacao nibs, gentian root, and a blend of warm spices, then infused in high-proof spirit for three weeks. Chocolate bitters add depth and richness to cocktails without turning them into dessert. Two dashes pull out barrel char in bourbon, amplify espresso in coffee cocktails, and add a savory layer to cream-based drinks.
- Cacao nibs
- Gentian root
- Cinnamon
- Vanilla bean
- Grain alcohol
- Water
All botanicals sourced whole. No extracts, no artificial flavors.
- 2–3 dashes per cocktail
- Works in stirred, shaken, and non-alcoholic drinks
- Store at room temperature away from direct sunlight
- No refrigeration needed
- An opened bottle stays potent for years
Recipes
What to Make with House-Made Chocolate Bitters
Espresso Martini
Amplifies the coffee without competing. The cocoa undertone makes the espresso taste richer than it should.
Brandy Alexander
Makes the cream richer. Chocolate bitters add a savory backbone that keeps the dessert cocktail from going saccharine.
Mexican Hot Chocolate
The bitters tie the smokiness to the chocolate in a way that stirring alone won't accomplish.
Bourbon Old Fashioned
Swap your usual Angostura for chocolate bitters. The cocoa pulls out barrel char and vanilla notes hiding in the bourbon.
Complete Your Home Bar
Reviews
Customer reviews coming soon.
Common Questions