1 1/2 oz. Mount Gay Extra Old 1/2 oz. Drambuie 1/2 oz. Royal Rose Cardamom-Clove Syrup 1/8 oz. honey 1/8 oz. dark chocolate sauce Bitter End Mexican Mole bitters 1 whole egg grated cinnamon cacao nibs
Dry shake rum, drambuie, syrup, honey, chocolate sauce, and bitters with the egg until frothy, about 1 minute. Then add 4-5 cracked ice cubes; continue to shake for another minute. Strain into a chilled cocktail glass and garnish with grated cinnamon and cacao nibs.