Dugan & Dame, a maker of tonics, bitters and cocktail components, recently released hand-crafted chocolate bitters in collaboration with blended Scotch brand Dewar’s.
The new addition is available on Dugan & Dame’s website for $16 while supplies last.
“Our chocolate bitters are the perfect addition to a complex old-fashioned,” said Angela Dugan, head dame at Dugan & Dame, in a prepared statement. “Since Dewar’s talented master blender Stephanie MacLeod is also a woman,” she continues, “I wanted to create a feminine-driven bitter that complements the masculinity of whisky, so I chose more delicate botanicals and rose to play with the subtle floral flavors in the DewarsS 15 Year.”
Dugan worked with South Florida artisan 5150 Chocolate, based in Delray Beach, to source and roast Ghanese coco for the bitters.
“We care about what goes into our products—the ones we make from scratch and the ones we procure from like-minded partners—because we care about what goes into our bodies and yours,” said Dugan.
“We all know whisky and chocolate go well together, and when Dewar’s gets its very own chocolate bitters from Dugan & Dame to add to the most famous whisk(e)y cocktail – the old fashioned, it’s time to dance,” said Dewar’s North America brand ambassador Gabe Cardarella. “Cocktails don’t need to be complicated to be delicious, but using good quality ingredients certainly helps,” he continued.
Dugan & Dame said there are several cocktails you can recreate with the chocolate bitters, including Double Fashioned, made with 2 oz Dewar’s 15 years, .5 oz Orgeat, 2-3 dashes of D&D chocolate bitters, and an orange + lemon peel twist. To make the drink, add whisky, orgeat, and chocolate bitters to the glass. Then add ice to the glass and stir until chilled and garnish with orange + lemon peel twist.
Another drink to try is the Meant to Be, made with 2 oz Dewar’s 15 years, 6-7 dashes D&D chocolate bitters, 1 sugar cube, and an orange peel. To make the drink, place the sugar cube in a glass and soak with bitters. Then add whisky to the glass, muddle the sugar cube, add ice to the glass and stir until chilled. Garnish with an orange wheel.
Hannah Kanik is a freelance writer from California. Two years ago, she found herself drinking Scottish whisky atop Arthur's Seat in Edinburgh and found her love for whisky and its storytelling side-effects.