Beach & panorama #6

For the source homemade chocolate bitters, infuse 4 oz Wray and Nephew overproof rum with 4 oz crushed cocoa nibs and 2 squares of 60% chocolate for 48 hours. The source does not state the mass of a square or distinguish weight versus volume for the cocoa ounces. This is a separate stock preparation; use only the listed 1 drop in the cocktail.

Shake the Amaro Montenegro, herbal liqueur, lemon juice, Suze, cassis, and the listed 1 drop of chocolate bitters vigorously with ice.

Strain the mixture into a chilled cocktail coupe.

Serve immediately to enjoy the blend of herbal and citrus notes with a hint of chocolate bitterness.