Tag Archives: chocolate

Smoked Pecan Old Fashioned

Happy Thanksgiving, y’all! This cocktail is perfect as a digestif with friends after a huge meal. Easy to make at home but incredibly impressive, don’t forget to properly stock your bar ahead of the holidays!

• 2 oz Woodford Reserve
• .25 oz El Guapo® Creole Orgeat Syrup
• 2 dashes El Guapo® Chicory Pecan Bitters
• 2 dashes El Guapo® Spiced Cocoa Tea Bitters
• Applewood chips, blowtorch & cloche, for smoking

In a mixing glass filled with ice, combine bitters, syrup and bourbon. Stir until well chilled, and strain into a rocks glass over one large rock. Place on a flat board, and torch applewood chips until embers are lit. Cover with cloche for one minute, removing just prior to serving to release aromas and smoke.

High Volt

Happy Fall, y’all! This cocktail, which is equally delicious with overproof rum or rye whiskey, is the perfect replacement for Pumpkin Spice EVERYTHING.

• 3 oz overproof rum or high proof rye whiskey (we used Thirteenth Colony rye, but any quality rum or rye will do)
• .75 oz El Guapo® Sweet Potato Syrup
• .5 oz Becherovka
• .75 oz freshly squeezed lemon juice
• 4 dashes El Guapo® Spiced Cocoa Tea Bitters
• Orange twist, for garnish

In a cocktail shaker filled with ice, combine all ingredients and shake until well chilled. Strain into a rocks glass over ice. Garnish with an orange twist, expressing oils before serving.

Chocolate Chip Cookies

Ashley Tabor, Beverage Director at Momofuku Nishi in Manhattan, shared her chocolate chip cookie recipe featuring our 2018 Good Food Award winning Chicory Pecan Bitters with Vinepair earlier this month. “The bitters add this layer of rich coffee and nutty pecan flavor to the dough that really complement the chocolate,” Tabor says.

Chocolate Chip Cookies, by Alexis Tabor
• 2 1/4 cups all-purpose flour
• 3/4 cup refined white sugar
• 3/4 cup brown sugar
• 1 cup butter, at room temperature
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp El Guapo® Chicory Pecan Bitters
• 1 egg
• 1 package semi-sweet chocolate chips

Preheat oven to 375 degrees. Mix together dry ingredients, add butter, egg, and bitters, and then stir in chocolate chips. Roll into one-inch balls and place on a nonstick baking sheet about 2 to 3 inches apart. Cook for 8 to 10 minutes. Let cool.