PREPARAZIONE
For 18 hours we let 700 ml of artesano rum with 70gr of crushed cacao nibs and 100 gr thin sliced Amarena cheries. At a double old fashion glass we make a rim with maple syrup and fresh grinded organic cacao nibs. We chill the glass. In a chilled mixing glass we add 30 ml of infused artesano rum, 30 ml Metaxa grande fine and 20ml maple syrup.We stir and we pour into our chilled glass with premium ice. Aromatise with the orange and garnish with the peel and Amarena cheries on a stick.