Yanni Kehagiaras of San Francisco's Nopa restaurant created this dessert drink for a beer-cocktail competition. He says, "The rum is in there to give this beer cocktail a bit of a punch. I wanted to use a dark rum, but nothing too spicy or funky that would take the focus away from the beer. So I chose Diplomatico, which adds a subtle sweetness and caramel flavor without clashing." That approach—and this drink—is likely to wins fans on both sides of the beer/cocktail divide.

Ingredients

　　2 tablespoons (1 ounce) mild dark rum, such as Diplomatico, chilled

　　1 tablespoon (1/2 ounce) Pedro Ximénez sherry, chilled

　　12 tablespoons (6 ounces) chocolate or regular stout, chilled

　　In a small, 5-ounce Delmonico glass (the one that holds orange juice at diners), combine rum, sherry, and stout. Serve immediately.

　　Bartender's Note:

　　No shaking or ice needed if ingredients are chilled before mixing.