2 oz Ron Zacapa Solera 23 Rum
1/2 barspoon Sugar Cane Syrup
1 dash Angostura Bitters
1 dash Bittermens Xocolatl Mole Bitters
3 dashes Peychaud’s Bitters
Absinthe Rinse (or Herbsaint or Ricard)
Fill a double old fashioned glass with ice and a small amount of Absinthe. Stir the Rum, Sugar Cane Syrup and bitters in an ice filled shaker glass. Dump the ice from the old fashioned glass and rotate the glass to ensure that the rinse coats the entire inside of the glass. Strain into the glass.