Plátanos En Mole Old Fashioned

from PDT

  • 2 oz. Zacapa 23 Centenario Rum
  • .25 oz. Marie Brizard Crème De Banane
  • 12 drops Bittermens Xocolatl Mole Bitters

Stir with ice and strain over one large cube into a chilled rocks glass. Garnish with a pinch of ground chili.

Inspired by the classic dessert, this cocktail was first served at the Star Chefs International Chef's Conference, held at the 69th Regiment Armory in New York City. —Jim Meehan, Summer 2010

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