Recipe adapted from Bellocq, Hotel Modern, New Orleans
Makes one drink
1½ ounces Sercial Madeira (preferably from Rare Wine Co.)
½ ounce simple syrup (1:1)
2 peels orange zest
1 peel lemon zest
Chocolate bitters (preferably Ballast & Keel Cocoa Nib & Chile Arbol)
In a shaker, combine the first four ingredients and shake vigorously with 6 cubes of cracked ice. Roll the contents of the shaker into a rocks glass. Top with a drop of the bitters and serve with a straw.