odd bedfellows

1 oz Fernet Branca
3/4 oz El Dorado 8 Year Rum (Hamilton 86° Demerara River)
1/2 oz Crème de Cacao (Bols)
1/4 oz Smith & Cross Rum
1 oz Coconut Cream (Coco Lopez)
1 1/2 oz Pineapple Juice

Whip shake with crushed ice, pour into a glass (Tiki mug), and top with crushed ice. Garnish with a pineapple wedge and/or mint sprigs (mint sprigs); add grated bitter chocolate. Two Mondays ago, I found a coconut cream recipe in Sother Teague's I'm Just Here for the Drinks book that I had skipped over previous called the Odd Bedfellows. Sother described it as a cross of a Piña Colada and a York Peppermint Patty. The combination reminded me of Hungry Mother's Fernet Colada (A/K/A No. 34) with the Fernet-cacao duo from my Fernet Alexander that I crafted in 2009 as part of the Anvil's 100 Drink List for the vague recipe of "spirit, crème de cacao, cream" and later in Lineage's Thin Mint Julep. Once mixed, the Odd Bedfellows awakened the senses with chocolate and mint aromas. Next, a creamy pineapple sip tossed and turned into coconut, chocolate, minty-menthol, and rum funk flavors on the swallow.