Casa Don Ramón

• 1 ½ oz. Tequila Don Ramón Punta Diamante Reposado
• 1 oz. Chocolate Cream Liqueur
• ½ oz. Creme De Cacao
• ¾ oz. Heavy Cream
• 1 Barspoon Cinnamon Syrup
• 4 Dashes Habańero Bitters
• 1 Pinch of Sea Salt
• Cocoa Powder (Garnish)
• Cinnamon Stick (Garnish)

Combine all ingredients except garnish in a shaking tin with ice. Shake, strain and pour the cocktail into a chilled coupe and garnish with a dusting of cocoa powder. Optional: torch a cinnamon stick to release some smokey cinnamon aromas. serve and enjoy!