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.
Add Some Heat With More Cocktail Recipes
- 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.