Salted Cacao Bitters
Salted Cacao Bitters
EACH 2 OZ BOTTLE MAKES BETWEEN 50 and 80 COCKTAILS or SODAS
Salted Cacao Bitters deliver baking spices and carefully sourced salinity alongside the star of the show: bright, rich, and savory cacao. Ethically direct-sourced and roasted by Dandelion Chocolate of San Francisco, they sing in anything from baked goods to espresso drinks to mezcal cocktails but most thoroughly enjoyable in many versions of the Old Fashioned, and cold soda water. Product photography by Daniel Dent
WHOLESALE INFORMATION for bars and restaurants seeking large format 16 oz bottles please email Reservations@WorkhorseRye.com
Salted Cacao Bitters came from a desire to work with Dandelion Chocolate, plain and simple. Their work is inspiring and their farmers are passionate and produce delicious cacao. And the farmers get paid three times the global commodity price. The people at Dandelion Chocolate are redefining what is transparent in their industry and showing us all that global cacao sourcing has a lot of work to do: most farmers around the equator are ripped off by rich countries who do not see the value in paying farmers a living wage to live without fear and to deliver a better product that is better for the land.
FLAVOR PROFILE…
Single origin Camino Verde cacao with savory and fresh bitter dandelion root, marshmallow leaf and root, milk thistle, cardamom, cinnamon, whole tangerine, finished with Carignan wine from Broc Cellars and Takesumi Japanese salt by Bitterman Salt Co. Like all our bitters, we never add water and we make our extracting spirit from scratch.
AMAZING ADDITION to stirred cocktails especially, such as the Manhattan and Old Fashioned.
Cacao pods awaiting processing and fermentation before being shipped to San Francisco for roasting and chocolate making.
Dandelion Chocolate goes directly to the source and positively impacts the farmers with whom they work. This is an extremely rare practice within the tragically unethical world of cacao sourcing, so researching the source and practices is crucial for us and hopefully is for you too. To match this high level of care and taste we use our own distillates of organic cane and aged rye whiskey. We then macerate those spirits with the cacao and complimentary roots, herbs, and spices for months. We are looking for a foreground of fresh cacao and a round biscuity bitterness, a background tone of baking spices, as well as plenty of body from the red wine and added salinity.
The distiller adding barrel-aged California rye whiskey to whole cacao and cacao nibs.
Above cocktail by Blaise Faber, bar manager of Tratto by Pizzeria Bianco, a cocktail with Salted Cacao Bitters made of rye, bacanora, and vermouth.
Best uses:
Old Fashioned Cocktail with any whiskey
Bitters and cold soda water
Vermouth cocktails
Mezcal martini
Cacao Highball: 2 oz rye, 4 oz soda, 2 one-inch sleeves of Salted Cacao Bitters
Horchata
Cookies: add a tablespoon to your favorite cookie recipe
Flips: any drink with a whole egg. 2 oz high proof rye, 3/4 oz maple syrup, whole egg, 4 sleeves Salted Cacao Bitters.
Below photo by Jessye Herrell
