Country of origin: USA Alcohol content: 40.7% Alcohol by Volume
Hints of bittersweet cacao nibs followed by a slow, complex build from three types of dried chiles. When you aren’t mixing aged tequila or rum cocktails, try some in your hot chocolate or as a whipped cream flavouring.
About AZ Bitters Lab:
AZ Bitters Lab is Arizona’s first research and production laboratory for the creation of small batch, hand-crafted cocktail bitters and flavor extracts. You can use these bitters in a variety of ways such as a dash or two in cocktails, add a few drops in your coffee or sparkling water, and as a flavor extract option in baking or cooking.
Their story goes something like this…Lillian Buitenhuys is an Arizona native from Gilbert and Bill Buitenhuys grew up in Boston. After marrying, they spent their first years together in New England. While there we enjoyed the wine and food scene of Boston, and grew to enjoy pairing obscure wines with food creations at home.
After landing back in Phoenix; they found that some wonderful local bartenders were doing fun things in pairing cocktails with food. The ability to tune a cocktail to play off of food flavor profiles really resonated with them. The more they talked with bartenders, the more they learned of the arrays of house-made tinctures, infusions, and bitters that were hiding behind these bars.
This intrigued them even more, enough so that they started experimenting in little Mason jars with various herbs, zests, spices, and spirits. The little Mason jars grew to larger Mason jars. They started sharing samples with family, friends, and those bartenders that lit this fire under them. With so much positive feedback, they would add more of this, change out this ingredient to that, and keep on experimenting until they felt they nailed a few recipes.
So now they’ve moved from Mason jars to a much larger scale with a focus to build that little explosion of flavor that really is food-focused. Their ingredients are carefully sourced from local vendors; everything is hand chopped and blended. They do all the mixing, tasting, bottling, and labeling by hand. The end result is a bottled product that they are proud to put their name on.
They will continue those Mason jar experiments and when they find the next winning recipe we will bring that to you as well. In the meantime, please enjoy their flavor bursts in your cocktails, drinks, baked goods, or other recipes. Have fun! Experiment!
21st and a Half Century
This cocktail was created for AZ Bitters by Micah Olson for 2013 Arizona Cocktail Week. It’s a riff on both the classic 20th Century (W.J. Tarling, 1937) and the 21st Century (Jim Meehan, 2007). H
20ml Milagro Silver tequila
20ml Lillet blanc
20ml lemon juice
15ml simple syrup
4 dashes AZ Bitters Lab Más Mole bitters
Fill rocks glass with ice. Add ingredients to shaker, add ice, shake for 20 seconds, strain into iced rocks glass. Top with one more dash of AZBL Más Mole bitters.
– Micah Olson, owner/mixologist, Bar Crudo, 2013
Geoffrey honed his craft in NOLA and this perfectly balanced drink has all sorts of complexity.
45ml ruby port
15ml White Creme de Cacao
15ml pomegranate syrup
2 dashes AZ Bitters Lab Más Mole bitters
Mix, ice, stir, strain into chilled coupe
– Geoffrey Wilson, bartender, Barrelhouse Kitchen and Cocktails, 2014