Coffee, chili, cinnamon notes supporting a strong rum backbone I wanted to use the D'Artagnan chile pepper stout homebrew from @agreen2002 in a cocktail and immediately thought I'd complement the flavors in the beer by adding a bit of coffee flavor, boosting the chile, and adding in other deep flavors like cinnamon, clove, and molasses. Naturally it seemed like rum would be the best vehicle to support these flavors 1 oz Blended, Aged Rum (Diplomatico Reserva Exclusiva is an excellent option) .5 oz Plantation OFTD Overproof Rum .5 oz Blackstrap (strong molasses flavor, Cruzan makes an excellent and affordable bottle .5 oz Fresh Lime Juice .5 oz Cinnamon Syrup* .25 oz Ancho Reyes Chile Liqueur .25 oz Coffee Liqueur (St George NOLA being a personal favorite) 1 dash Bitter Truth Jerry Thomas' Own Decanter Bitters (deep clove and baking spice notes) 1 dash Bitter End Moroccan Bitters Shake with ice, strain into tulip or pilsner glass with a few ice cubes. Top with 1-1.5 oz D'Artagnan (or other chile pepper stouts/porters) *Crush 4-5 cinnamon sticks in a pot with a muddler/other blunt object. Add 1/2 cup granulated sugar and 1/2 cup water, stir until sugar dissolves. Heat until near boiling, then back heat down to medium/low and allow syrup mixture to simmer 4-5 minutes. Take off heat, allow to cool. Strain out cinnamon bark, refrigerate container (keeps 1-2 months)