- 2oz Brugal XV
- 1/4 oz Giffard Fig Syrup
- 1/4 oz Espresso Dark Balsamic Vinegar
- Squidge of lemon juice
- Doubloon sized piece of fresh ginger
- Espresso ice cube
- Muddle ginger in bottom of mixing tin, and pour in all other ingredients.
- Stir, and double strain into a double rocks glass over a large espresso ice cube.
- Garnish with a lemon twist.