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Ingredients
- 25 ml Dark rum
- 25 ml Jamaican rum, such as Smith & Cross
- 30 ml Cocchi white vermouth
- 10 ml Mozart Dark Chocolate liqueur
- 10 ml Anders mix no. 1
- 10 ml Demerara syrup
- Chocolate bitters, 5–10 dashes
How to make it
- Shake briefly with ice.
- Serve in a whisky glass over a clear ice sphere.
- Garnish
- A cedar wood stick laid across the rim
- Glass
- Whisky glass
Anders mix no. 1
- 10 Black cardamom pods, opened
- 2 Ceylon cinnamon sticks
- 1 tsp Keemun tea leaves
- 100 ml Neutral spirit
- Infuse everything in the neutral spirit for at least 2 days.
