The James Franco

• 3/4 ounce yerba mate tea
• Coconut water
• 2 ounces gold rum
• 3/4 ounce lemon juice
• 3 dashes cocoa nib and Thai chile bitters

1. Ahead of time, make two kinds of simple syrup, which involves equal parts sugar and water cooked over medium heat.
2. For the main drink, add three bags of yerba mate tea to the water-sugar mixture and then cook; for the shot, use coconut water instead of regular water.
3. Also beforehand, slice up some Thai chiles and marinate a few slices in bitters for about 20 minutes.
4. Main drink: Take two ounces of gold rum, three-quarters of an ounce of lemon juice, three-quarters of an ounce of yerba mate simple syrup and three dashes each of cocoa nib and Thai chile bitters.
5. Shake with ice and strain into a glass over a freezing rock (Just like it sounds: a rock that spent some time in the freezer).

coconut water, gold rum, lemon juice, cocoa

Taken from cooking.nytimes.com/recipes/1017213 (may not work)