1 oz - 30 ml Amaro Abano
1 oz - 30 ml Aged Rum
1 oz - 30 ml fresh cream (not whipped)
½ oz Pistachio Syrup
Shake ingredients with ice then strain into a cocktail glass previously swirled with chocolate syrup and rimmed with ground pistachios.
Ground pistachios and chocolate syrup.
When grinding pistachios add a tiny pinch of coffee powder and salt.