- 2 oz Pedro Ximénez Finished Single Malt
- 1/2 oz creme de menthe
- 1/2 oz chocolate bitters
- 1 whole egg
- 2 dashes of aromatic or chocolate bitters
Add all ingredients into a shaker tin and shake dry with no ice, until cocktail starts to become frothy. Add ice into the shaker and shake until cocktail is properly diluted. Pour over a large cube in a rock glass and garnish with some shaved chocolate.
