Stir and strain into a cocktail glass. Twist an orange peel over the top.

Origin: Drink, Boston

• 1 oz Don Q añejo rum
• 1 oz Cherry Heering
• 1 oz Punt e Mes
• ½ oz orange juice
• ½ oz grapefruit juice
• 1 dash Xocolatl Mole bitters

Shake and strain into a cocktail glass. Flamed orange peel garnish.

• 2 oz Four Roses bourbon
• ½ oz Bénédictine
• ½ oz CioCiaro
• ½ oz grapefruit juice
• ½ oz agave nectar
• 2 dashes Whiskey Barrel Aged bitters
• 2 lemon wedges

Muddle the lemon wedges with the bitters in a cocktail shaker. Add the remaining ingredients (except the CioCiaro) and ice, shake, and double-strain into a rocks glass half-full of ice. Float the CioCiaro and garnish with a lemon wheel dusted with freshly grated nutmeg.

• ¾ oz rye
• ¾ oz yellow Chartreuse
• ¾ oz Bénédictine
• ½ whole beaten egg
• ¼ tsp simple syrup

Shake fearsomely and strain into a cocktail glass. Garnish with pinches of freshly grated cinnamon and nutmeg.