When the Creole chili pepper is fresh, it is known locally as Chile Tres Lomos. After the harvest, which takes place once a year, the heart and seeds are removed one by one by hand, and then the peppers are smoked according to the traditional Totonacapan-Meridional method, a pre-Hispanic technique of smoking at ground level for three days over the wood of fruit trees such as guava and capulin. Experiment with the level of spiciness to your liking, from a few drops to a whole splash. These bitters are best for adding a warm sensation to your Negroni, paloma, and mezcal drinks. They also pair well with rye whiskey, sotol, and most agave liquors.
Size: 4 oz
