Muddle the pineapple chunks, one of the orange wedges, and one of the lemon wedges with the simple syrup and lemon juice in a cocktail shaker. Add the whiskey and port, and ice. Shake and strain into an ice-filled highball glass. Top with fizz water and garnish with the remaining orange and lemon wedges.

Origin: Dale DeGroff

• 1 oz rye
• 1 oz ruby port
• ½ oz lemon juice
• ½ tsp simple syrup
• 1 egg white
• fizz water

Shake the first five ingredients furiously to emulsify the egg white and strain into a highball glass. Top with fizz water and garnish with pineapple.

• 2 oz bourbon
• ½ oz lemon juice
• 1 tsp simple syrup
• fizz water

Shake the first three ingredients and strain into an ice-filled highball glass. Top with fizz water and stir. Orange peel, lemon wedge, and cherry garnishes.

• 4 oz ruby port
• ½ oz orange curaçao
• 5 1-inch square pineapple chunks
• 2 orange wedges
• 2 lemon wedges

In a cocktail shaker, muddle 4 of the pineapple chunks, 1 orange wedge, and 1 lemon wedge with the curaçao. Add the port and ice, shake, and strain into a rocks glass filled with crushed ice. Garnish with the remaining orange wedge, lemon wedge, and pineapple chunk.