Camerone

Paul Clarke of The Cocktail Chronicles uses the Bittermens Xocolatl Mole bitters in the Camerone:

Camerone

• 2 ounces reposado tequila (I used Don Julio)
• 3/4 ounce Amer Picon (I used Jamie’s replica)
• 1/4 ounce Licor 43
• 2 good dashes Bittermens Xocolatl Bitters

Stir well with ice; strain into chilled cocktail glass.

The vanilla of the Licor 43 and the chocolate of the bitters work so well together; to keep it from getting too cloying, the Picon puts a nice orangey bitterness in the middle of everything, and it’s all set against the delicate lusciousness of the reposado.

via The Cocktail Chronicles » Who’s Bitter?.