Ingredients

• 1.5 ounces scotch
• 1 ounce mezcal
• 0.5 ounce simple syrup
• 1 sprig fresh rosemary
• 1 cube (2.5 by 2.5 inches) dry ice
• .75 liters water
• 50 g cocoa nibs
• 5 sprigs fresh rosemary

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Instructions

1. Special equipment: a bowl-shaped wine glass and an ice cube tray that makes large square ice cubes
2. Place the scotch, mezcal and simple syrup in a mixing glass. Fill the glass with ice and stir with a bar spoon. Strain into a bowl-shaped wine glass. Add a large square ice cube to the glass, and gently rub the edge of the glass with the rosemary, then add it to the glass as a garnish.
3. For the Creme De Cacao Cloud and Rosemary Infusion: Place the water, cocoa nibs and rosemary in a pot and heat (you can also use a microwave). Once hot, strain and pour the infusion into a decanter. Add the dry ice to the decanter to make a cloud.
4. Pour only a cloud of the Creme De Cacao Cloud and Rosemary Infusion into the glass (not the liquid) and serve.