My own riff on the Jamie Boudreau (of Canon in Seattle) riff on a Manhattan that would pair excellently with a Thin Mint The rich, yet powerful Armagnac and overproof dark rum lay down a solid foundation to support the pairing of chocolate (from the Creme de Cacao) and the herbaceous Green Chartreuse with the bitters providing a bit of spice 1.5 oz Armagnac (French brandy from Armagnac vs Cognac region, think differences between bourbon and rye whiskies) .5 oz Overproof Dark Rum .5 oz Green Chartreuse .25 oz Creme de Cacao 1 dash Aromatic Bitters (Abbott’s, Angostura, etc) 1 dash Crude “Big Bear” Coffee and Cocoa Bitters Stir with ice, strain into chilled coupe. Garnish with a mint leaf (slap beforehand to release aroma)