Name: Left Hand
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Bourbon whiskey; 22.5 ml Red bitter liqueur; 22.5 ml Vermouth alla vaniglia; 4 drop Chocolate bitters

Ingredients

1 ¹⁄₂ fl oz

Bourbon whiskey

³⁄₄ fl oz

Italian red bitter liqueur

³⁄₄ fl oz

Carpano Antica Formula Vermouth

4 drop

Chocolate bitters

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of skewered Luxardo Maraschino Cherry.

Method

STIR all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

Garnish with skewered cherry.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Left Hand contains 201 calories

Alcohol content:

1.7 standard drinks
25.86% alc./vol. (51.71° proof)
23.3 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Vermouth rosso alla vaniglia (e.g. Antica Formula) — Sulphur Dioxide/Sulphites

History

Adapted from a recipe created in 2006 by Sam Ross at Milk & Honey in New York City, USA. Originally made with mole (spiced chocolate) bitters, (indeed this cocktail was first made soon after the release of Bittermens Xocolatl Mole Bitters ), but I prefer with regular chocolate bitters.

Comments & Discussion

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Matt Musick 19w

Agree with others about increasing the bitters to your liking but I also suggest adding orange bitters to the mix, at roughly a 2 chocolate : 1 orange ratio. Delicious.

Marie-Therese Straus 36w

Rich and delicious; definitely more accessible than a classic Boulevardier. We used the Bittermen's Xocolatl Mole bitters and cut back the Campari slightly, supplementing it with Cynar as suggested by another commenter (excellent suggestion!). Really nice variation on a classic drink and something we'll make again.

Chris Brislawn 52w

I love Boulevardiers and variants, and I agree with T. Magnatum (I'm getting older too) that this needs more than 4 pitiful drops of chocolate bitters to differentiate it from a standard Boulevardier. And the choice of chocolate bitters is up to you: I used 2 *dashes* of Bittermen's Xocolatl Mole bitters and 1 dash of Angostura Cocoa bitters and think they move the BV in a different, and tasty, direction. Serve it up so you can taste and smell its evolution as it warms in the glass.

John CARR Premium Member 1y

I don’t love boulevardiers, so for me this is a much more accessible option. Added a couple of extra drops of choc bitters as per TM’s comment, and Adam’s suggestion of a flamed orange twist matched beautifully. Used the watered down Woodford Reserve that they sell in Australia, and it actually blended in nicely. I’m sure will be back for more at some point.

Tuber Magnatum Premium Member 1y

Love this cocktail and its chocolate notes! Some will consider this excessive, but I double the number of chocolate bitter drops. Maybe compensation for my sense of smell diminishing with my increasing age?🤪

Jordan O 2y

Made with Tempus Fugit bitter liqueur and it's like a tasty dessert Negroni.

Adam Kormondy 2y

Lovely sultry riff on a riff. Tonight ran out of Campari *just* under 3/4 oz so filled the last 1/8 or so with Cynar which is a fun variation. Flamed orange peel is a nice touch too.