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

Origin: Absinthe, San Francisco

• 2 oz gin
• ¾ oz Amer Picon or Torani Amer
• ½ oz maraschino
• ¼ oz Cointreau
• 1 dash orange bitters

Stir and strain into a cocktail glass. Flamed orange peel garnish.

• 2 oz dark rum
• 1 oz Cointreau
• ½ oz Domaine de Canton
• ½ oz lemon juice
• 3 dashes Angostura orange bitters

Shake and strain into an ice-filled rocks glass. Lemon peel garnish.

• 1 ½ oz Fernet-Branca
• ¼ oz Velvet falernum
• 1 oz lemon juice
• 1 oz orgeat
• ¼ oz Angostura orange bitters
• 4 dashes Angostura bitters

Build in a crushed ice-filled highball glass. Swizzle until frost forms on the glass. Garnish with a large mint sprig and an orange wedge. Serve with a swizzle stick.