Cool Beans' by Lulu Fedi, barmanager of Juniper (Edinburgh - Scotland)
35 ml RinQuinQquin
35 ml Cocoa nibs infused Daffy's gin (For cocoa-nib infused gin: add cocoa nibs to gin, reseal and let rest for 12 hours).
20 ml bergamot liquor
2 dash rhubarb bitters
In a shaker, put all the ingredients with ice
Served with black chocolate