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

Origin: Blood & Sand, St. Louis

• ¾ oz Old Monk rum
• ¾ oz Rittenhouse rye
• ½ oz Bénédictine
• 1 oz Punt e Mes
• 2 dashes Whiskey Barrel Aged or Xocolatl Mole bitters

Stir and strain into a cocktail glass. Twist an orange peel over the top.

• 1 oz Del Maguey Vida mezcal
• 1 oz Cherry Heering
• 1 oz Punt e Mes
• 1 oz orange juice

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

• 2 oz Cherry Heering
• ½ oz Xocolatl Mole bitters
• 1 whole egg
• 1 pinch salt

Dry shake feverishly to emulsify the egg. Add ice and shake again, feverishly. Strain into a rocks glass that contains a large chunk (or a few small chunks) of ice. Garnish with three more drops of Xocolatl Mole bitters.