Build in an ice-filled highball glass. Lime wedge garnish.

Origin: Dale DeGroff

• 1 oz Barbancourt 8-year rum
• ½ oz Fernet-Branca
• ½ oz lemon juice
• ¼ oz simple syrup
• ¼ oz Angostura bitters
• ¾ tsp Peychaud's bitters
• ¾ tsp Angostura orange bitters

Shake and double-strain into a cocktail glass.

• 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.

• 2 oz añejo rum
• ¾ oz St-Germain
• ½ oz lime juice
• 1 dash Angostura bitters

Shake and strain into a cocktail glass. Thin lime wheel garnish.