IMPROVED GENEVER COCKTAIL — Java edition

1½ oz. oude genever (Bols)
½ oz. Batavia arrack (van Oosten)
¼ oz. oloroso sherry (Hidalgo “Faraon”)
¼ oz. crème de banane (Tempus Fugit)
¾ teaspoon lime-ginger syrup*
4 drops chocolate bitters (Fee Brothers “Aztec Chocolate”)
Coffee bean, for garnish (BCRC)
Combine all in a mixing glass. Fill three-quarters with ice and stir for 20 seconds. Strain into a small, stemmed cocktail glass. Grate coffee bean on top using a microplane.

*Zest 4 limes using a microplane. You should have about 1⁄3 cup (9g), not tightly packed. Chop ginger until you have about 2 Tablespoons (8g). Place zest and ginger in the bowl of a food processor or a blender; set aside. In a separate bowl, combine 1 cup (220g) boiling water, 1 cup (220g) sugar, and 1 teaspoon kosher salt and stir until completely dissolved. Add sugar mixture to food processor or blender. Blend with lime-ginger mixture for 30 seconds. Fine strain and store in a jar, refrigerated, until ready to use. (You’ll have some syrup leftover; it’ll keep in the fridge for 4-6 weeks.)