Did you know that tomorrow (November 3) is National Sandwich Day? Did you know there was such a thing National Sandwich Day?

Well, there is, and even if you don’t like eating sandwiches, our friends at Flor de Cana have devised a way to drink them.

Behold, three of the strangest cocktail recipes I’ve seen all year. Happy drinking! Er, dining?

PB&J
Created by Gianfranco, Tippling Bros.
1.5 oz. Flor de Caña 7 yr rum
.5 oz. Lustau Palo Cortado Vides
.25 oz. Strawberry jam
.25 oz. Peanut syrup*
1 Egg white
1 Yellow banana

Shake all ingredients in a boston shaker without ice, then add ice and shake vigorously again. Strain into a chilled cocktail glass that is rimmed with minced salted-peanuts.

Garnish: A banana slice.

*Peanut syrup
1) Combine 2 parts water with 2 parts sugar in a pot
2) Bring sugar water to a boil
3) Add 1 part minced peanuts
4) Simmer for 10 minutes
5) Strain to remove peanut particles

BLT
Created by Niccole Trzaska
1.5 oz. of Bacon-infused Flor de Caña 7 yr rum
2 oz. Sacramento tomato juice
Dash Worcestershire sauce
Pinch celery salt
Pinch black pepper
Squeeze of lemon juice
Dollop of horseradish
Fresh Cilantro to taste

Pour all ingredients over ice shake and then strain over ice.

Garnish:One piece of bib lettuce wrapped around a thick piece of crispy apple wood smoked bacon and an avocado slice. Use a toothpick or skewer to secure with a cherry tomato.

Cheeseburger
Created by Trevor Burnett and Whitney Munro, Tipicular Fixin’s
1 oz. Flor de Caña 7 yr rum
2 muddled Roma tomatoes
1 oz. Iceberg lettuce water
1 oz. Beef (well reduced)
2 tbsp Toasted bread crumbs
1 tsp Dry mustard powder
2 tbsp Aged cheddar
1 large Kosher dill pickle
Salt and pepper to taste

Muddle tomatoes, add ice, and slowly poor lettuce water. Stir rum and beef jus together in stainless shaker. Float rum mixture over ice. Sprinkle with salt and pepper.

Garnish: Cheddar frico and pickle knot.

Garnish instructions: Heat pan to medium heat, sprinkle in cheddar and use sides of spoon to gather cheese into a circle. Brown and remove from pan to cool on plate. Mix bread crumbs with dry mustard. Wet rim of glass with pickle juice, dip glass in crumb mixture.