The Chadburn

• 1/2 ounce (1 tablespoon) tawny Port
• 1/2 ounce pear liqueur
• 2 ounces (1/4 cup) dark rum
• 1 to 2 dashes Bittermens Xocolatl Mole bitters

1. Combine all ingredients in a shaker half-filled with ice, and stir until well chilled.
2. Strain into a cocktail glass.

tawny port, pear liqueur, dark rum, bitters

Taken from cooking.nytimes.com/recipes/1012914 (may not work)