Choco Chile [Cocktail Recipe]

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.

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INGREDIENTS

  • 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

DIRECTIONS

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.

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