Shake the rum, honey syrup, and lime juice and strain into a cocktail glass. Top with the prosecco and float the bitters. Fresh mint leaf garnish.

Origin: Thad Vogler, Beretta, San Francisco

• 1 ½ oz añejo rum
• ½ oz orange curaçao
• 2 oz ginger beer
• ¼ oz lime juice
• 2 dashes Angostura bitters

Build in an ice-filled highball glass. Lime wedge garnish.

• 2 oz añejo rum
• ¾ oz St-Germain
• ½ oz lime juice
• 1 dash Angostura bitters

Shake and strain into a cocktail glass. Thin lime wheel garnish.

• 1 oz Dubonnet rouge
• 1 sugar cube soaked with Angostura bitters
• brut Champagne

Place the bitters-soaked sugar cube in a white wine glass. Add a few ice cubes and the Dubonnet. Top with brut and garnish with a lemon peel.