- 2 Ounces Roca Patron Anejo
- 1/2 Ounce cacao nib-infused Ancho Reyes liqueur
- 2 dashes Fee Brothers Aztec chocolate bitters
- 2 drops saline solution
- Pedro Ximenez sherry crystals for garnish
- dehydrated mango slice for garnish
Stir all ingredients except garnishes together until combined, then serve in a double old fashioned glass over a large cube with dehydrated mango and Pedro Ximenez crystals as a rim.