| 1 1⁄8 | oz | Nicaraguan Rum, Flor de Caña Gold 4 |
| 7⁄8 | oz | Chocolate spirit, Mozart |
| 1 | oz | Lime juice |
| 7⁄8 | oz | Simple syrup (Spiced Chipotle -see notes) |
Instructions
Shake well with ice and strain into a chilled martini coupe. Garnish with a dried lime slice.
Notes
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.
©
Inspired some of the most popular plantation-grown ingredients - and not to mention that the Flor de Caña distillery was initially built on a sugar plantation in Nicaragua. The smoke and heat from the chillies really transports you to such a location.
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