Stir and strain into a cocktail glass. Cherry garnish.

Origin: Bourbon & Branch, San Francisco

• 1 ½ oz rye
• 1 oz apricot liqueur
• ½ oz Averna
• ½ oz Angostura bitters
• ¼ oz Laird's applejack
• ¼ oz Campari

Rinse a rocks glass with the Campari and dump the excess. Add ice and the remaining ingredients. Orange peel garnish.

• 1 ½ oz Averna
• 1 oz small batch bourbon
• ½ oz tawny port

Rinse a cocktail glass with the port and pour the excess into a cocktail shaker. Add the other ingredients and ice, and stir. Strain into the glass and garnish with a flamed orange peel.

• 2 ½ oz Bulleit bourbon
• ½ oz sweet vermouth
• ¼ oz absinthe
• 1 oz pineapple juice
• 1 dash Peychaud's bitters
• 1 dash Fee Brothers Whiskey Barrel Aged bitters (or substitute Angostura bitters)

Shake and strain into a cocktail glass.