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Ingredients
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Cocktail
Pecan Tincture (makes ~3–4 oz)
Xocolatl Mole Bitters (makes ~4 oz)
Method
Pecan Tincture (prepare 24+ hours ahead)
Toast pecans
Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast 6–8 minutes until fragrant and lightly browned. Let cool.
Infuse
Store jar in a cool, dark place for at least 24 hours (up to 72 hours) tasting periodically. For a milder pecan note, 24 hours; for stronger, 48–72 hours.
Strain and finish
When at desired intensity, strain tincture through a fine mesh and then a coffee filter into a small bottle. Label and refrigerate. Yield ~3–4 oz. Use 0.5 oz per cocktail.
Xocolatl Mole Bitters (makes ~3–4 oz, prepare 1–2 weeks ahead for best depth)
Toast spices & cacao
Lightly toast cacao nibs and whole spices (cloves, star anise, peppercorns) in a dry skillet over medium heat 1–2 minutes until aromatic. Remove and cool.
Combine ingredients
In a clean jar combine toasted cacao and spices, torn dried chile, ground cinnamon, ground coriander, dried orange peel and a small pinch of piloncillo or dark brown sugar. Pour 3 oz high‑proof neutral spirit to cover solids. Seal.
Infuse
Let mixture macerate for 1–2 weeks in a cool dark place, shaking once daily. Taste after 3–4 days; let develop complexity up to 2 weeks.
Strain and bottle
When balanced, strain through a fine mesh then a coffee filter to remove particulate. Bottle and label. If desired, add a few drops of filtered water to round the strength. Use 0.5 oz per cocktail as a concentrated bitter.
Cocktail Assembly
Chill glass
Place a rocks glass in the freezer or fill with ice water to chill while you build the cocktail.
Measure and combine
In a mixing glass add 2 oz rye whiskey, 0.5 oz toasted pecan tincture, 0.5 oz xocolatl mole bitters, 0.25 oz demerara syrup and 2 dashes aromatic bitters.
Stir
Fill the mixing glass with large ice and stir briskly for 20–30 seconds (or about 20–30 revolutions) until the drink is well chilled and slightly diluted.
Prepare glass
Dump the ice or water from the chilled rocks glass. Place a large clear ice cube in the glass.
Strain
Double-strain the cocktail into the prepared rocks glass over the large ice cube to remove any small particles from tinctures/bitters.
Express and garnish
Express the oil of one orange peel over the surface of the drink, rub the peel around the glass rim and drop it in as garnish.
Serve
Present immediately. Sip and note the interplay of rye spice, toasty pecan, and the chocolate‑chile bitter complexity.