Just in time for the holiday season, Dugan & Dame has released limited edition bottles of hand-crafted chocolate bitters in collaboration with DEWAR'S® 15 Year Old Blended Scotch Whisky. Helping cocktail enthusiasts level up their at-home mixology skills, the chocolate bitters are available on Dugan & Dame's website.
"Our chocolate bitters are the perfect addition to a complex old fashioned," said Angela Dugan, head dame at Dugan & Dame. "Since DEWAR'S talented master blender Stephanie MacLeod is also a woman," she continues, "I wanted to create a feminine-driven bitters that complements the masculinity of whisky, so I chose more delicate botanicals and rose to play with the subtle floral flavors in the DEWAR'S 15 Year."
Dugan also wanted to highlight one of her favorite South Florida artisans, so she tapped Delray Beach's imaginative 5150 Chocolate 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.
For cocktail lovers yearning to evolve their mixology skills, Dugan & Dame have offered two easy-to-make, crowd-pleasing recipes to recreate at home.
2 oz Dewar's 15 year
.5 oz Orgeat
2-3 dashes of D&D chocolate bitters
orange + lemon peel twist
Add whisky, orgeat, and chocolate bitters to the glass. Add ice to the glass and stir until chilled. Garnish with orange + lemon peel twist.
Meant to Be
2 oz Dewar's 15 year
6-7 dashes D&D chocolate bitters
1 sugar cube
Place the sugar cube in a glass and soak with bitters. Add whisky to the glass. Muddle the sugar cube. Add ice to the glass and stir until chilled. Garnish with an orange wheel.