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Left Hand

2 oz Bourbon, Elijah Craig

3⁄4 oz Sweet vermouth, Carpano Antica Formula

3⁄4 oz Campari

2 ds Bitters, Bittermens Xocolatl Mole

1 Maraschino cherry (as garnish)

Instructions

Stir, stain, straight up, cocktail glass, garnish

Notes

The original called for Bittermen's Sweet Chocolate bitters, a one-off bitters made by a measuring error when making their Mole bitters.

History

This recipe previously listed a variation using rye, regular sweet vermouth, and omitting the bitters. Corrected thanks to a comment by Campus Five.

Cocktail summary

Posted by Dan on 6/06/2010

Created by

Sam Ross, Milk & Honey and Little Branch, New York, NY

Year

2010

Is an

authentic recipe

Reference

Dark Spirits, A. J. Rathbun, Melissa Punch

Curator

Not yet rated

Average

4 stars

(40 ratings)

YieldsDrink

Bourbon, Sweet vermouth, Campari, Bitters, Maraschino cherry

PT5M

PT0M

Cocktail

craft, alcoholic

4.1 40

Cocktail Book

From other users

Beats a Manhattan any day. Used Cocchi di Torino. Vanilla and chocolate... Mmmm...
Was OK - not sure if it's cuz of the mole bitters. maybe i don't like them? I used Punt, btw. and bourbon 1.5oz.
We also make this one with a 2:1 ratio (1.5 oz bourbon), as recommended in the PDT. Garnish with an amarena cherry (Fabbri or Toschi), or a home-brandied version of same. — ★★★★★
Works better with Bitter Luxardo, rather than Campari.
I made with coffee-infused Antica Formula. Nice, Campari comes out strong. I might reduce that to .5 oz. Also, I reduced bourbon to 1.5oz as suggested by other users.
Used Evan Williams single barrel bourbon (2.5 oz). Rate 4.0
make with 1.5 oz bourbon
Still says 2oz bourbon. Should be 1.5oz.
Boy that cherry was good at the end.
Beautiful color. Blood just starting to dry. Very inviting aroma. Spicy, and very old school. Ladies and gentlemen, Do not call. We have a winner! Best showcase for chocolate bitters yet!

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Comments

campus five commented on 5/22/2011:

The recipe as currently listed is not the original, but rather an accidental variation by Damian Windsor (currently at Roger Room, Los Angeles) that I have posted on eGullet repeatedly.

The original is by Sam Ross (Milk and Honey, Little Branch, etc.).

1.5 oz Bourbon (Elijah Craig)
.75 oz Campari
.75 oz Carpano Antica
2 dashes Mole Bitters

Stir, strain, up, cherry.

This recipe was originally found on the Bitterman's website, but it's been removed.
It can be found in this book: http://books.google.com/books?id=hKgGjgbfhaUC&pg=PA76&lpg=PA76&dq=%22le…
However, it lists Bitterman's Sweet Chocolate Bitters, instead of the Mole Bitters.

Dan commented on 5/22/2011:

Thanks, Campus Five. I've correct the recipe using the source you cited.

tophat665 commented on 8/04/2013:

Wow! That's a perfect showcase for chocolate in bitters (I had to use Fee Bro's Aztec Chocolate, but that's close, nu? Same league if not the same ballpark.) Well played! 4 of 5, and 4.7 if there were 10th stars.

Casey commented on 8/09/2013:

Good - but if I'm aiming for this, I prefer a Punt e Mes manhattan (2:1) with 2 big dashes of Bittermens Mole.