My colleague, SAVEUR senior editor Gabriella Gershenson, keeps a stack of French magazines in her cube. When she showed me a drinks spread in Elle à Table, I was immediately lured in by the 25th, a frothy little hazelnut mocha latte of a cocktail whose beauty, it turned out, was only superficial. There was potential, but the recipe needed some tweaking. And so I dabbled. The recipe called for "rum," I used a rich aged rum; I mixed in not just any coffee liqueur, but FAIR Café, a smooth liqueur made from fair trade, organic Mexican beans; and I threw in a few flamboyant dashes of The Bitter Truth Pimento Dram. Pardonnez-moi for my presumption, but I do think my spin-off, with its balance of ingredients and pleasing hint of allspice, betters its mére. And a new drink needs a new name, so I've named it after our resident francophile.