500ml Six Saints Rum
200ml Vin Santo
10 dashes Bitter Bastards Kola Bitters
Combine all the ingredients over ice in an extra large mixing glass, stir until optimum dilution is achieved.
Pour the drink into a sterilised and airtight crystal decanter and leave for 6 weeks in a cool dark place to allow the flavours to mature.
To serve, place Pedro Ximenez barrel shavings on a wooden board and ignite using a blow torch. Place a chalice over the smouldering wood chips to collect the smoke and aroma. Pour a measure of the drink into the glass & serve.