Chocolate shell, bafun uni, black charcoal salt — the side. Inside the glass: cacao nibs distillate, Campari, cacao juice vermouth, citric, saline. A Negroni reflected back through the cocoa pod.

Chapter III. The bar's logic-by-illogic in practice: a Negroni in everything but the spirit. Cacao nibs do the gin's structural work; uni and charcoal salt sit beside on a black plate, daring you to take them in the same beat.