Shake and strain into a highball glass half-full of crushed ice. Pineapple chunk garnish.

Origin: I generally can’t stand papaya, so I feel this drink is a real coup.

• 2 oz dark rum
• 1 oz Cognac
• 1 tsp peach brandy or peach schnapps
• 1 oz lemon juice
• 1 ½ tsp simple syrup
• 2 oz water

Shake and strain into a rocks glass half-full of ice.

• 1 oz Cognac or brandy
• 1 oz dark rum
• 4 oz hot milk
• ¼ oz simple syrup
• 1 egg

Separate the egg's white from its yolk and beat them individually. Fold them together and place in a London dock glass. Pour in the simple syrup, Cognac, and dark rum and fill with the milk. Stir well. Garnish with a pinch of freshly grated nutmeg.

• 1 oz Gosling's Black Seal rum
• 1 oz VSOP Cognac
• ¾ oz Averna
• ½ oz lemon juice
• ¼ oz simple syrup
• 1 egg white
• 6 drops Xocolatl Mole bitters

Dry shake all but the bitters furiously to emulsify the egg white. Add ice and shake again. Strain into a cocktail glass. Garnish with the bitters and serve with a thin straw.