Blend until smooth and pour into a London dock glass. Garnish with a pinch of cinnamon.

Origin: Dale DeGroff

• ¾ oz Galliano
• ¾ oz Cointreau
• ¾ oz orange juice
• ¾ oz cream

Shake and strain into a cocktail glass.

• 1 bottle tempranillo
• 4 oz triple sec
• 1 ½ oz Spanish brandy
• ¾ oz sweet vermouth
• ¾ oz Punt e Mes
• 6 oz orange juice
• 5 oz pineapple juice
• 2 oz lime juice
• 1 oz simple syrup

Combine in a pitcher and top with blackberries, chopped apples, chopped kiwis, orange slices, and lemon slices. Chill. Serves several people.

• 1 ½ oz cachaça
• ½ oz Cointreau
• ½ oz orange juice
• ⅓ oz simple syrup
• 1 lime, cut into wedges

Muddle the lime wedges and syrup in a rocks glass and then transfer to a cocktail shaker. Top with ice and add the rest of the ingredients. Shake and pour the drink, including the ice, back into the original glass.