Gently muddle the mint with the two liqueurs in a cocktail shaker. Add the other ingredients and ice, and shake. Strain into a rocks glass. Mint sprig garnish.

• 1 ½ oz bourbon
• ¾ oz orange curaçao
• 3 dashes Angostura bitters
• 1 oz fizz water
• 2 orange wedges
• 2 sweet or sour cherries

Muddle the bitters, curaçao, one of the orange slices, and one of the cherries in a rocks glass. Remove the orange rind and add the bourbon, fizz water, and ice. Garnish with the remaining orange wedge and cherry.

• 1 ½ oz navy-strength rum
• 1 oz orange curaçao
• ¾ oz lime juice
• 2 oz orange juice
• 1 dash Angostura bitters

Shake and strain into an ice-filled rocks glass.

• 2 oz bourbon
• ½ oz lemon juice
• ½ oz orange juice
• 1 egg white
• 1 tsp maple syrup
• 1 dash Angostura bitters

Shake ferociously to emulsify the egg white and strain into a cocktail glass. Cherry garnish.