Stir and strain into a cocktail glass. Orange peel garnish.

Origin: John Lermayer, Ames Hotel, Boston

• 2 oz Lunazul reposado tequila
• 1 oz Domaine de Canton
• 1 oz lemon juice
• 1 tsp agave nectar
• 2 dashes Angostura bitters

Shake and strain into an ice-filled rocks glass. Lemon peel garnish.

• 2 oz rye or bourbon
• ½ oz Domaine de Canton
• ½ oz maraschino
• ½ oz lime juice
• 2 dashes Angostura bitters
• 1 oz Fever Tree ginger beer

Stir all but the ginger beer and strain into an ice-filled rocks glass. Top with the ginger beer.

• 1 ½ oz añejo rum
• 1 oz honey syrup
• ¾ oz lime juice
• 1 oz prosecco or brut Champagne
• 2 dashes Angostura bitters

Shake the rum, honey syrup, and lime juice and strain into a cocktail glass. Top with the prosecco and float the bitters. Fresh mint leaf garnish.