When I opened the bottle, the aroma seemed more cinnamon than anything else. It smelled odd for bitters, and then I noticed why: no alcohol. (Sigh.) In a glass, it seemed somewhat more chocolate and more vegetal. Still not much depth or complexity. Tasting a bit didn’t add anything to these impressions. Oh well.
I decided to try it in a Wild Turkey Manhattan: strong, spicy, hard to louse up.
Manhattan-Bound M Train
- 2 oz Wild Turkey 101-proof bourbon
- 3/4 oz Punt e Mes
- 5 or so dashes Fee Bros Aztec Chocolate Bitters
- 1 dash Angostura Bitters
- Cocktail cherry
Rowen, Fogged In Lounge
My first sip didn’t seem all that different from what is in fact my basic Manhattan recipe, but soon the housemate and I agreed that there was an elusive chocolate note on the finish. I wasn’t too sure that this was the novelty Manhattan the world was waiting for, but it was fun. There seemed to be something 1940s about it, like an old drugstore.
I tried reducing the Punt e Mes so that the chocolate might come through a little more, but what worked well in the background the first time got too much like Fox’s U-Bet—nicely reminiscent of childhood but weird in a cocktail.
Special thanks to Drew at PlumpJack in Noe Valley.