Chocolate bitters are the secret weapon for cocktails that need a little depth, a little richness, and a touch of the unexpected. Whether you're chasing earthy mole flavours, dessert-like decadence, or subtle nutty warmth, there's a chocolate bitters out there to match your mood. Here are four of our current favourites, and how we’re using them.

Cuna de Piedra Apothecary Cacao Bitters

Crafted in Mexico using heirloom cacao from Soconusco, these bitters are a love letter to chocolate at its most pure and elegant. Rich, dark, and gently spiced, they’re incredibly versatile—just a few drops can add sophistication to a Negroni or deepen the base of an Espresso Martini. We especially love them in spirit-forward cocktails where they can really shine.

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Bittermens Xocolatl Mole Bitters

A modern classic for a reason. Inspired by the complex flavours of Mexican mole, these bitters layer bitter chocolate with warm cinnamon and a hint of chili. They’re bold and aromatic, perfect for adding a spicy twist to a Manhattan or amping up the intrigue in a rum Old Fashioned. A staple for any serious cocktail maker.

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King Floyd’s Cherry Cacao Bitters

This one’s a sleeper hit. King Floyd’s combines rich cacao with tart cherry and a touch of spice for a bitters that leans into the comforting, dessert-like end of the spectrum. Think Cherry Ripe, but bottled. Try it in with rye whiskey, or even in a splash in cola for a surprisingly complex low-ABV option.

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Mister Bitters Cacao & Macadamia Bitters

From Melbourne’s own Mister Bitters comes this silky, nut-forward take on chocolate bitters. The combination of roasted macadamia and cacao creates a warm, buttery profile that pairs beautifully with bourbon or rum. It’s also a brilliant addition to a dessert cocktail—think a White Russian with an upgrade.

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