Civil Works’ Strickling Bar cocktail

INGREDIENTS

• 300 ml (1¼ cups) miso rum
• 220 ml (1 cup) pasilla-cinnamon Campari
• 220 ml (1 cup) Amontillado sherry
• 70 ml (⅓ cup) cacao liqueur
• 40 drops salted coffee bitters

METHOD

In advance, whisk 15 g (1 tbsp) of white miso paste into 300 ml (1¼ cups) of Appleton Estate Signature Rum and let rest at room temperature for 24 hours. Strain through a fine sieve and coffee filter. Also in advance, combine 3 cinnamon sticks and 3 dried and deseeded pasilla peppers in one bottle of Campari. Leave at room temperature for 2 days and strain through a fine-mesh sieve. Also in advance, add 10% kosher salt to your favourite coffee bitters.

Batch
Stir all ingredients well over ice. Bottle and refrigerate.

Serve
Shake well and then pour into a chilled Nick and Nora glass. Add four drops of salted coffee bitters to each glass.