El Guapo Bitters and Syrups Review PLUS Two Cocktail Recipes



On this week’s episode of A Tasting at The Murder Table (that’s episode 16 for those of you keeping score!), Limpd and G-LO mosey on down to New Orleans (aka NOLA, aka The Big Easy, aka ‘Nawlins) for a review of two cocktail bitters and a syrup from El Guapo Bitters. Here’s some information (taken directly from the El Guapo Bitters website) about what we’ll be reviewing:

Chicory Pecan Bitters: The quintessential taste of New Orleans, our Chicory Pecan Bitters are one of our most sought after products. Made with freshly roasted Congregation Coffee located a stone’s throw from our office, these aromatic bitters pack a punch with flavors of coffee, chicory, pecans and cinnamon.

Spiced Cocoa Tea Bitters: A labor of love, these bitters are made with naturally and traditionally grown, fermented, dried, and stone ground cacao and spices from St. Lucia and local produce from New Orleans – then aged in LA1 Whiskey barrels from Donner-Peltier Distillers in Thibodaux. Extreme chocolate notes are complemented by lighter spices and oaky whiskey with a bitter finish and light tingling sensation drawn out from the local cayenne peppers. These bitters capture the essence of traditional Cocoa Tea and pay homage to that drink’s lineage from the xocolatl drinks of ancient Central America and the mole sauces made there now. This is everything you want your chocolate bitters to be.

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