2 1/2 cups bittersweet chocolate syrup
1 cup white sugar
1 1/4 cups bourbon rum
1 quart amber rum
12 refills ice cubes
In a blender, combine chocolate and sugar syrup. Stir until smooth. Pour into glasses with 1 cup chocolate punch and one half/half cream ice cubes. Tap frost on mouth and put cups in plastic or metal bowls (silver available); ladle all color frozen stands and ice appears black.