I found this recipe years ago on the internet. It was so good I kept an iOS note with the recipe. Now, I can't find the original recipe (please claim it if it's yours!). This is a delightful fall drink; chilled, but with warm fall flavors.

Cinnamon syrup: 4 ounce cinnamon sticks (gently broken apart), 2 oz. sugar, 2 cups water - medium high heat, bring to near boil, then cool and strain into bottle

1. Half & Half ....... substituting heavy whipping cream adds much more "rich."

The two heavy-hitter flavors are Chartreuse and Orange Blossom Water. Those need adjusting for one's personal palate.

Great with Indian food

The Coffee Cobbler heroes the Mr Black Coffee Liqueur and has a delicious accent of complex, spicy orange. It is an original creation of mine but is only a first iteration that I used as an example of where to begin when creating your own signature cocktail.

Adaptation of the original 2:1:1 ratio, too sweet for most modern tastes.

To infuse coffee into the sherry, just let whole coffee beans sit in some PX sherry overnight in the fridge and then strain and bottle. Normal PX sherry would also work well here.

The rum and Suze are authentic to the recipe. But vermouth and sherry brands and quantities are my approximations based on re-creation attempts.

Joe said he was going for a rum variant of a negroni, but the sherry and spiced rum take it in a decidedly different, and delicious, direction.