RED LIGHT

3/4 oz High West Bourbon
3/4 oz banana rum
1/2 oz Averna
Barspoon allspice dram
1/4 oz sweet vermouth
1/2 oz Campari infused coco nibs (750 ml campri 280 ml coco nibs for 18 hours)
2 dashes mole bitters
1 dash angostura bitters

Stir and strain into cocktail glass with cubed ice. Garnish with a bruléed banana.