INGREDIENTS
1.5 oz Zacapa No. 23 Rum
0.75 oz Sweet Vermouth
2 dashes Aromatic Bitters
Dark Chocolate, for garnish
PREPARATION
1. Combine Zacapa Rum, vermouth and bitters into a glass with ice.
2. Stir well until chilled and strain into a coupe glass.
3. Garnish with a wedge of dark chocolate.
