Stir with cracked ice and strain into a cocktail glass. Maraschino cherry garnish.

• 1 ½ oz bourbon
• ¼ tsp Herbsaint
• ¼ tsp anisette
• 3 dashes Peychaud's bitters
• 1 dash orange bitters

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

• 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 oz Dolin sweet vermouth (or Punt e Mes)
• ½ oz Angostura bitters
• ½ oz Regan's orange bitters
• ½ oz Peychaud's bitters
• ½ oz Del Maguey Vida mezcal
• ½ oz simple syrup

Stir and strain into an ice-filled rocks glass. Lemon and orange peel garnishes.