1 1/4 oz Soberano Spanish Brandy
3/4 oz Carpano Antica Sweet Vermouth
1/2 oz Crème de Cacao
2-3 drop Thai Chili Extract
1 dash Bitter Science Mole Bitters
Stir with ice and strain into a rocks glass.
After attending a wedding in Boston two Sundays ago, Andrea and I decided not to waste our dapper attire and instead paid a visit to the bar at No. 9 Park. Bartender Ted Kilpatrick showcased for us a draft of the larger cocktail menu that they are assembling, and the drink that caught my eye was the Conquistador. The drink created by Brendon, one of the other No. 9 bartenders, utilized some of bartender Sam Olivari's chocolate bitters to work with the Spanish brandy that was invading the Mexican spirit.