Add all ingredients except the bitters and Chartreuse into a shaker with ice and shake.
Strain into a highball glass over crushed ice.
Float the bitters over top to fill.
Juice half a lime and place lime on top of drink to garnish.
Pour the Chartreuse into the lime.
Place a sugar cube in the lime and light with a match or lighter to flame.
Serve with a straw.
*Infused rum: In a 750 mL bottle of Hamilton Jamaican gold rum or El Dorado five-year-old rum, steep 1/4 cup golden raisins, 1 vanilla bean (scraped out), 1 tbsp cloves, 1 whole cinnamon stick, 3 crushed cardamom pods and 1 tbsp allspice berries for 48 hours, then strain. Alternately, you can just use El Dorado spiced rum.