Scrappy's Bitters - Chocolate 47,6% - 15cl

This Chocolate Bitter earns its pleasant chocolate flavor from the roasted cacao beans, that is pleasant and not too strong on the palate. A fine vanilla aroma accompanies the experience. The aftertaste develops a deep, wooden cacao flavor thanks to the herbs involved.

Thanks to the herbs and spices used in this chocolate bitter, the flavor experience is relatively complex.

Scrappy himself offers interesting recipes that use his Chocolate Bitters, for example the Black Manhattan or the Pancho and Lefty.

If you're looking for inspiring cocktail recipes, check out our recipes section.

Did you know?

We're talking about a creation from Antoine Amédée Peychaud produced today in Haiti.

The pharmacist Peychaud relocated from New Orleans in 1795 and is supposedly one of the fathers of the American cocktail. In his pharmacy, he offered his bitters mixed with cognac to his friends and customers as a therapeutic drug as well as for enjoyment. This drink is the source of the Sazerac Cocktail.

According to some sources, Peychaud even coined the term 'cocktail' because the glass in which he served his mixtures was an egg cup, called a “coquetier” in French. Whoever let themselves go at Peychaud's and therefore wasn't speaking very clearly, when trying to order another coquetier may have well uttered something sounding more like “cocktail”. This is a relatively flimsy theory: why would an unclearly spoken well known term be confused with an expression that was still relatively unknown at that time?

In fact, the term “cock tail” was already in use at the end of the 18th century to describe a ginger ale like drink, and the term was fully defined with today's definition in a New York newspaper from 1806. So the sources go to show that the term did not originate in Antoine Peychaud's pharmacy, but it could very well be that Peychaud was responsible for the term becoming widely used. His bitters knew such fame that they were soon ordered by everyone as an accompaniment to cognac across New Orleans.

In 1873, Thomas H. Handy, then the barkeeper and owner of the Sazerac Coffee House since 1869, inherited the right to produce Peychaud’s bitters. He was also the one to start using the bitters with Sazerac Cocktail Rye Whiskey since cognac was in limited supply thanks to the phylloxera crisis, when smut fungus ruined the quality and supply chain.The founding of Sazerac Company Inc. followed in 1870, where Buffalo Trace Distillery's bitters, as well as Regans' Orange Bitters No. 6, are produced today.

Serving Suggestion

Use it to enhance the flavor and aroma of your beverages and dishes.