Made by Dashfire Bitters and inspired by the cuisine of Mexico, this wonderful chocolate, spicy and slightly savoury bitter was specifically designed to compliment tequila and mezcal cocktails but also tastes great with bitter orange Campari cocktails. It delivers flavour to cocktails and can act as a culinary partner, bringing the kitchen to the bar and the bar to the kitchen.
FLAVOUR PROFILE: Cacao nibs, currants, and ancho chillies with slightly spicy, sweet, and savoury flavours.
DIRECTIONS: Add a few drops to your drink. Use alone or mix and match the way a chef uses herbs and spices.
HAND-CRAFTED: Handcrafted in small batches in St. Paul, Minnesota, Dashfire Bitters use natural, premium ingredients sourced from the owner's global travel. Each glass bottle is equipped with a full-length, dropper-style pipette for precise dispensing and bartender-friendly volumetric inventory control (1 dash = approximately 10 ml).
ABOUT DASHFIRE BITTERS: Made for creative cocktail and culinary minds. Straight to the point but also wildly complex, Dashfire adds their own element to a stand out product. Their bitters also blend well together, giving you an entire palette for full mastery of flavour. Dashfire’s mission is to create hand-crafted blends for everyone who appreciates quality cocktails, from professional bartenders to amateurs who enjoy experimenting at home with friends and family. They create unique products that immediately enhance your favourite cocktail, taking inspiration from classic cocktails of days gone by.
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 flavours of different cultures. Lee lived in China for a year and a half and travelled 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.