A rich, after-dinner Old Fashioned that incorporates flavors of a raspberry truffle using some tasty late season berries The molasses, cocoa, and coffee notes in the aged and Overproof rums provide a nice canvas that is accented by raspberry (from the syrup), chocolate (from the bitters and splash of creme de cacao), and roasted nuts (from the amontillado sherry). Makes for an excellent nightcap! 1 oz Blended Aged Rum (El Dorado 12, Diplomatico Reserva Exclusiva, etc) .5 oz Overproof Dark Rum (Plantation OFTD, Golden Devil Overproof Dark, etc) .5 oz Amontillado Sherry (Bodegas Yuste, Lustau, Hidalgo, etc) Fat .25 oz Raspberry Syrup (add equal volumes granulated sugar, water, ripe raspberries to pot on medium-low heat; stir until sugar is dissolved and mixture is near boiling; back heat down to low, break raspberries with back of spoon while simmering 3-5 minutes before straining) 1/2 teaspoon Creme de Cacao (Tempus Fugit) 2 dashes Chocolate Mole Bitters (Bittermens, Miracle Mile, etc) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a raspberry and freshly grated nutmeg