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

Origin: Marco Dionysos Smuggler’s Cove, San Francisco

• 1 oz Gosling’s Black Seal rum
• 1 oz Appleton gold rum
• ½ oz falernum
• ¼ oz absinthe
• 1 tsp maraschino
• 1 oz pineapple juice
• 1 oz lime juice

Build in an ice-filled highball glass or tiki mug and swizzle. Garnish with a paper umbrella and serve with a swizzle stick.

• 1 ¾ oz Cruzan Single Barrel añejo rum
• ¾ oz green Chartreuse
• ½ oz Averna
• ¼ oz Velvet falernum

Stir and strain into a cocktail glass.

• 1 ¾ oz green Chartreuse
• ½ oz maraschino
• ¾ oz lime juice
• ¼ tsp simple syrup
• 1 egg white
• 5 drops orange flower water

Dry shake the first five ingredients fiercely to emulsify the egg white. Add ice, shake again, and strain into a crushed ice-filled rocks glass. Garnish with the orange flower water.