Montezuma chocolate cocktail

For ➋ (large)- ➍(medium)
60 cl milk
75 g plain chocolate
pinch allspice
pinch powdered ginger
1 tbs honey
7.5 cl rum
5 cl eau de vie de marc or brandy
rind ½ lemon, grated

Heat the milk gently with the chocolate, spices and honey.  When the chocolate has melted, leave to cool. Pour the milk into a cocktail shaker, add rum and brandy/eau de vie de marc, and grated lemon rind. Shake well.
Refrigerate.*
Shake again before serving.

*Serve it warm, without cooling. Don't shake,but blend.

A cold grog variation on Mexican spiced hot cocoa.

Zombie cocktail

For ➊
1 measure* dark rum
1 measure* white rum
1 measure* old rum (optional)
½ measure* apricot brandy**
2 measures* pineapple juice
½ measure* lime juice
2 ts powdered sugar***
cocktail cherry & pineapple wedge

Add all the ingredients into a cocktail mixer with ice and shake, then pour into a hurricane glass. Spear the pineapple and cherry onto a cocktail stick and place on the edge of the glass.
Finally add a straw.

*1 measure would be 3 cl.
**Use orange curaçao instead.
***Use a (grenadine or cinnamon) syrup instead.

The Zombie, also known as skull-puncher, is a cocktail with an extremely high alcohol content (1 Zombie equals 3-4 average cocktails, hence the Zombie name). It is made of fruit juices, liqueurs, and various rums. The first recipe seemed to have had 3 different kinds of rum, lime juice, falernum, Angostura bitters, Pernod, grenadine, and a combination of cinnamon syrup and grapefruit juice. It was invented by Donn Beach of Hollywood's Don the Beachcomber restaurant in late 1934. It became popular at the 1939 New York World's Fair. It survived as a trendy cocktail at tiki Hawaiian style parties of the 40's and 50's.

French 75

For ➊ cocktail
6 cl London dry gin or cognac or brandy
1 ts superfine sugar or 1.5 cl simple syrup
1.5 cl lemon juice
15 cl brut champagne or a good sparkling wine

Fill ½ a chilled shaker with cracked ice. Shake well. Then strain into a Collins glass half-full of cracked ice and top off with champagne.

Named after the 75-millimeter M1897, a light gun with a vicious rate of fire, the mainstay of the French field artillery in World War I. The drink was created in 1915 at the New York Bar in Paris, later Harry's New York Bar, by barman Harry MacElhone. The French 75, or Soixante-quinze was popularized in America at the Stork Club in New York.
(Some stories claim it was invented for the fighter pilots of the Lafayette Escadrille, made up of French and American aces. The story goes that they began toasting their fallen comrades with champagne but soon started to fortify the drink with something more potent. Lacking whiskey, the Americans opted for the more readily accessible Cognac. Others argue the drink was instead invented by the British who during World War I received a daily gin ration and began adding it to the locally available Champagne. This gin version is the recipe that first appeared in print, and is the best known French 75 recipe.)
The version with cognac with brandy or cognac yields a King's Peg, although often recipes for these omit the lemon and sugar.
You can use a champagne flute for esthetics.
Drawing by Jacques Tardi in 'Putain de guerre'.