Fig and Chocolate Manhattan
For the Cacao Nib-Infused Bourbon:
Pour the cacao nibs into the bourbon and allow to infuse for 3 weeks or up to 1 month. Filter out the cacao nibs and reserve.
For the Spiced Fig Syrup:
Combine all ingredients in a saucepan over medium heat. Stir and bring the mixture to a boil; maintain a boil for 10 minutes to allow spices to infuse into the syrup. Remove from the heat and pour through a sieve to strain. Reserve.
For the Bittersweet Cacao Rim:
Thoroughly combine the cacao, sugar, and salt. Reserve.
To Assemble and Serve:
Combine 3 ounces of the infused bourbon and 2 ounces of the fig syrup in a shaker with ice. Shake and strain up. Rim a chilled glass with the cocoa rim and then pour in the liquid. Garnish with the Amarena cherry.