Cognac, Añejo rum, Crème de Cacao, Bitters, Cream, Chocolate bitters, Mint
Shake all ingredients hard till good and frothy. Pour over an ice-filled highball glass. Garnish.
To make the mint cream, take 1/2 cup heavy cream and 1/2 cup clean mint leaves, combine, and rest in the refrigerator for 2 days. Strain through a fine mesh strainer and discard mint. This is an adult version of a classic dessert drink.