Chocolate, Rum & Raisin

Select and pre-chill a cocktail coupe.

Prepare a garnish of raisin and nut chocolate.

Stir the Cuban rum, caramel toffee liqueur, rosso vermouth, brown crème de cacao à la vanille liqueur, Pedro Ximénez sherry, and chocolate bitters with ice until well chilled.

Fine strain the mixture into the pre-chilled coupe.

Garnish by balancing the raisin and nut chocolate across the rim.