Diy Mole Bitters Recipe

• 1 cup vodka
• 2 tablespoons cacao nibs (see note)
• 1 (4- to 6-inch) cinnamon stick, broken in half
• 1 clove
• 1 allspice berry
• 1 teaspoon dried oregano
• 1 teaspoon dried wormwood leaf (see note)
• 1/4 teaspoon angelica root (see note)
• 1/2 teaspoon sesame seeds
• 1 ancho chile (see note)
• 1/2 cup water
• 1 tablespoon agave syrup

1. Pour the vodka into a sealable glass jar along with cacao nibs, cinnamon stick, clove, allspice, oregano, wormwood, angelica, and sesame seeds. Seal and shake, then let steep for 7 days at room temperature away from direct sunlight. After 7 days, cut up the chile and place it in the jar, seeds and all. Let steep for another 2 days.
2. Strain through cheesecloth-lined fine-mesh sieve. Repeat straining through fresh cheesecloth if needed.
3. Combine the water and agave syrup until integrated and pour into the strained liquid. Shake and seal, then let the mixture rest a day before use. Store at room temperature for up to a year.

vodka, cacao, cinnamon, clove, berry, oregano, wormwood leaf, angelica root, sesame seeds, ancho chile, water, syrup

Taken from www.seriouseats.com/recipes/2013/03/diy-mole-bitters-for-cocktails-homemade-spicy-chocolate-bitters.html (may not work)