After 150 years, the good folks at Fee Brothers in Rochester, New York have learned just about everything there is to know regarding the art and science of making bitters. That’s good news for mixologists around the globe. With cocktails in the midst of a prolonged renaissance, aromatic bitters have again become a prominent and most necessary commodity behind the bar. Having a good selection of bitters on-hand when crafting cocktails is like a chef having access to a broad array of spices. Ancient Aztecs would celebrate with a bitter beverage made of cacao beans, peppers and spices. The Aztec Chocolate Bitters has notes of bittersweet chocolate, pepper and spice with a bit of heat.