First, a drink of chocolate made of cocoa beans harvested from the jungled banks of the Fraser River after the rainy season. Next, a distillate of fermented almonds pulped by the elbows of Richardien monks in their Laurentian arena. Then Skipper Bailey's unique solution to Newfoundland's oversupply of Irishmen. Last, the sweet essence of untundra mint harvested by the Hawaiian-shirted Inuit of the ever-warming Arctic.
Combine these liquid treasures and what else could such a drink be called?