|1||oz||Cognac, Pierre Ferrand Ambre (10 year)|
|1||oz||Rum, Papa's Pilar Blonde 3 Year|
|1||oz||Crème de Banane, Giffard|
|1||ds||Bitters, Fee Brothers Whiskey Barrel Aged|
|1⁄2||oz||Heavy cream (or half and half)|
Shake using the 2 Minute Ramos technique. Add all ingredients to shaking tin except the cream. Shake with 2 1" cubes for approximately 45 seconds. Strain contents into new tin, discarding the ice. Add cream and 1-2 cracked cubes (or 1/8 cup pellet ice) and shake until you can't hear the ice (approximately a minute). Strain into coupe.
- The Black Spot — Dark rum, Coffee liqueur, Bitters, Islay Scotch