Created by Marina Spidla, bartender at Blind Donkey in Pasadena, California, this is a chocolate Thai-chile cocktail. “The chocolate bitters pair nicely with the Thai chiles, and the smooth artichoke flavor mellows out the spice,” Spidla says. The rye helps balance it all out.
- 2 oz. High West Double Rye! (or other straight rye whiskey)
- ½ oz. Cynar amaro
- 2 dashes Fee Brothers Aztec Chocolate bitters
- ¾ oz. Thai chili simple syrup (recipe below)
- Orange peel for garnish
Stir all ingredients with ice in a mixing glass until chilled. Strain over a fresh ice rock in a double Old Fashioned glass. Express orange peel over top.
Thai Chili Simple Syrup
- 5 Thai chiles, diced
- 1 cup sugar
- 1 cup water
Combine all ingredients in a saucepan over high heat and bring to a boil. Remove from heat and steep for one hour. Double strain into a sealed container. Keep refrigerated for up to one month.