Combine all but the ginger beer in a highball glass. Fill the glass with crushed ice and swizzle. Top with the ginger beer and garnish with two dashes of Peychaud's bitters and a mint sprig. Serve with a swizzle stick.

Origin: Bob McCoy, Island Creek Oyster Bar, Boston

• 1 ½ oz Jamaican dark rum
• ¾ oz light rum
• ½ oz Cointreau
• ½ oz Velvet falernum
• ⅛ tsp absinthe
• ½ oz lime juice
• 1 dash Angostura bitters

Shake and strain into a crushed ice-filled rocks glass. Cherry garnish.

• 1 oz Old Tom gin
• 1 oz Jamaican rum
• ¾ oz lime juice
• ¾ oz grapefruit juice
• ½ oz orgeat
• ¼ oz ginger syrup
• 6 dashes Angostura bitters
• 6 dashes Peychaud's bitters

Shake all but the bitters with three ice cubes and strain into a pilsner glass. Fill the glass with crushed ice until it cones over the top. Garnish with the bitters.

• 2 ½ oz Bulleit bourbon
• ½ oz sweet vermouth
• ¼ oz absinthe
• 1 oz pineapple juice
• 1 dash Peychaud's bitters
• 1 dash Fee Brothers Whiskey Barrel Aged bitters (or substitute Angostura bitters)

Shake and strain into a cocktail glass.