A concentrated chocolate-forward aromatic bitters with deep cacao nib character, a touch of roasted bitterness, warm spice, and rounded vanilla notes. Use 3–6 dashes to add chocolate complexity to Old Fashioneds, Manhattans, rum cocktails, coffee drinks, and desserts.

Ingredients:
- 45 g (about 1.5 oz by weight) roasted cacao nibs
- 6 g (1 tsp) roasted chicory root or 2 g gentian root (for bittering) — choose gentian for classic bitterness or chicory for coffee-like notes
- 6 g (1 tsp) cocoa powder (unsweetened, Dutch-processed or natural)
- 1 vanilla bean, split (or 1 tsp vanilla extract added at bottling)
- 1 strip (about 2 g) dried orange peel (optional)
- 1 small cinnamon stick broken in half (optional)
- 100–120 ml high-proof neutral spirit (50–75% ABV; e.g., 100–151 proof vodka, rum, or grain neutral spirit)
- 10–20 ml distilled water (optional, to taste) or 1 tsp vegetable glycerin (optional, for mouthfeel)

Steps:
1. Toast cacao nibs: In a dry skillet over medium-low heat, toast the cacao nibs for 2–3 minutes, stirring constantly, until aromatic. Let cool.
2. Prepare botanicals: If using gentian, finely crush the root. Split the vanilla bean and scrape seeds into the jar; add the pod. Add toasted nibs, cocoa powder, bittering agent (gentian or chicory), orange peel and cinnamon to a clean 4–6 oz (120–180 ml) glass jar with a tight lid.
3. Add alcohol: Pour 100–120 ml high-proof neutral spirit over the botanicals, ensuring they are fully submerged. Leave a little headspace.
4. Shake and steep: Seal and shake vigorously for 30 seconds. Store in a cool, dark place and shake once or twice daily for the first week, then every few days after. Steep for 10–14 days, tasting periodically after day 7. If you want more intensity, continue to 21 days.
5. (Optional) Double maceration for complexity: If the flavor is not deep enough after the initial steep, strain the liquid (see step 6) into a fresh jar and add a one-third to one-half portion of fresh toasted nibs and a small pinch of cocoa powder. Add 20–30 ml spirit if needed to keep botanicals submerged and steep another 5–10 days, then strain.
6. Strain: When you’re happy with the flavor, strain the tincture through a fine mesh sieve, pressing solids to extract liquid. Then filter through a coffee filter or cheesecloth into a clean container to remove fine particulates. If you used vanilla extract instead of the bean, add it now (about 1 tsp).
7. Adjust & dilute: Taste the strained bitters. If too strong or hot, add 10–20 ml distilled water to soften the alcohol edge, or 1 tsp vegetable glycerin for roundness. Stir and let rest 24 hours, then taste again.
8. Bottle: Transfer into dark glass dropper or dasher bottles (10–60 ml) using a small funnel. Label with date and contents.
9. Rest (recommended): Let the bottled bitters rest for 1–2 weeks to allow flavors to marry before heavy use.

Dosage: Start with 1–2 dashes in a cocktail and increase to taste.