For the creme de la creme.
1 1/2 oz. Mount Gay Extra Old
1/2 oz. Drambuie
1/2 oz. Royal Rose Cardamom-Clove Syrup
1/8 oz. honey
1/8 oz. dark chocolate sauce
Bitter End Mexican Mole bitters
1 whole egg
Dry shake rum, drambuie, syrup, honey, chocolate sauce, and bitters with the egg until frothy, about 1 minute. Then add 4-5 cracked ice cubes; continue to shake for another minute. Strain into a chilled cocktail glass and garnish with grated cinnamon and cacao nibs.