While there will forever be a battle between Colorado and New Mexico on where the best Green Chilis come from, one thing that we can certainly agree upon is that green chili seems to make everything taste better. Why wouldn’t that then apply to Cocktails as well? Well, turns out it does in fact apply to cocktails. We have a green chili bitters that we used with Kure’s Colorado Ginger beer and 3 different Colorado spirits. (There are a lot more to try, but we tried three styles to start.) We have Elkins White Whiskey, Breckenridge Chili Chili Vodka, and Talnua Quarter Cask Single Pot Still.
First up we have The Elkin’s White Whiskey Kickin’ Mule.
2oz Elkins Colorado Corn whisky.
2 to 4 oz Kure’s Ginger Beer
4 to 6 dashes Green Chili Bitters
Served in a rocks glass over ice.
The sweet corn whisky and the ginger beer make a great combo right away, definitely a sweet combo. The green chili bitters then add a spicy finish that compliments it all well.
The second version we tried of the Kickin’ Mule was with Breckenridge Chili Chili Vodka.
2oz Breck Chili Chili Vodka
2-4oz Kure’s Ginger Beer
4-6 dashes Green Chili bitters
A much less sweet version, with a lot more pepper flavors. Not over the top spicy though, that still has the roasted chili aroma and finish.
The last combo I tried, and ended up being my personal favorite, was the Talnua Quarter Cask whiskey.
2oz Talnua Quarter Cask Single Pot Still Whiskey
2-4oz Kure’s Ginger Beer
4-6 dashes Green Chili Bitters
The oily nature of the Talnua stands up to the Ginger beer a lot more than the other two, with the chocolate note of the barley really adding a thicker, more complex palate, with that same roasted green chili aroma and finish.
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