The Black Pearl
Cristian Molina, Rouge Tomate, New York City / January 2013
This recipe is from To Your Health!
- 1 1/2 oz. Michter Rye
- 1/4 oz. Tintilla de Rota
- 1/2 oz. black olive chocolate barley syrup
- dash of candy cap bitters
Add all ingredients in mixing glass; stir. Strain and serve in small rocks glass with 1 ice cube. You can garnish it with a black olive coated in a dark chocolate.