Shake and strain into a cocktail glass. Garnish with three brandied cherries on a decorative pick and sink a small amount of their juice into the glass for color.

• 1 oz rye
• 1 oz kirschwasser
• 1 oz falernum
• ½ oz lemon juice
• 1 dash Peychaud's bitters

Shake and strain into a cocktail glass.

• 1 ¼ oz green Chartreuse
• ½ oz falernum
• 1 oz pineapple juice
• ¾ oz lime juice

Build in a crushed ice-filled highball glass and swizzle. Serve with a swizzle stick.

• 2 oz Cruzan Black Strap rum
• ¼ oz falernum
• ¼ oz lime juice
• 2 dashes Angostura bitters

Build in a small ice-filled rocks glass and stir.