The Brinley's coconut rum is the only one I've tried that's any good (though I'm hardly an expert on coconut rum). I'm sure the combo of it plus the Kalani coconut liqueur could be approximated with a light rum and Coco Lopez.

For the Islay scotch, if you want a slightly less "ashy" taste (simulating the "cigarettes"), use Bowmore 12 Year; for more, use Laphroaig 10 Year. If not using the very bitter Bittermens New Orleans coffee liqueur, I would suggest using a quality coffee liqueur, infusing the rum with whole espresso beans (a few ounces infused in a 750ml bottle for 24 hours or more), and adding a dash of either mole or coffee bitters.

The first time I made the drink, I used 15 yo Glenfarclas (was all I had at the time). Enjoyed the drink, but felt guilty, so I picked up a $30 bottle of Dewar's.

Somewhat bitter due to both the Gran Classico and the gin, but the Cocchi Americano and Salers give a pleasant sweetness to the drink. Using less gin will lessen the bitterness, and using less Cocchi Americano will lessen the sweetness. The lemon zest gives a tartness that adds even more flavor and depth to the drink. Mix, stir, strain, and enjoy!

You can muddle with all the liquids in (except the ginger beer), but this staging makes it more manageable -- especially if you're making a double batch.

It's iffy whether this can even be called a cocktail, but either way, it's tasty. I can imagine a lot of possibilities for variations on this theme.

Pussanga is a bittersweet liqueur made with pomegranate, ginger, chiles and pussanga roots.

It tastes authentic and more complexity, just like a perfect lady. The aroma of rosemary and orange are just fantastic.

Not really made with rich simple syrup....I just had no other way to enter the chestnut syrup