1 1⁄8 oz Nicaraguan Rum, Flor de Caña Gold 4
7⁄8 oz Chocolate spirit, Mozart
7⁄8 oz Simple syrup (Spiced Chipotle -see notes)

Shake well with ice and strain into a chilled martini coupe. Garnish with a dried lime slice.


For the Spiced Chipotle Syrup, gently boil 250ml water in a pan. --- Slice 2 dried Chipotle chillies and remove most of their seeds (the more you leave, the hotter the syrup will be). --- Take the water off the heat and soak the chillies in it for 12 minutes. --- Remove and discard the chillies, then fine strain the water into another saucepan. --- Add 200g caster sugar and 0.1g sea salt, heating gently until both have dissolved. --- Add 3.5ml (approx. 3 dashes) Angostura Bitters, stir and then remove from the heat. --- Allow to cool before bottling. Store in the fridge.

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Posted by Joseph on 6/13/2013
Created by
Joseph Cassidy
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