Shake all but the bitters and strain into a cocktail glass. Garnish with the bitters.

Origin: David Wondrich

• 1 ½ oz Jamaican dark rum
• ¾ oz light rum
• ½ oz Cointreau
• ½ oz Velvet falernum
• ⅛ tsp absinthe
• ½ oz lime juice
• 1 dash Angostura bitters

Shake and strain into a crushed ice-filled rocks glass. Cherry 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.

• 1 ½ oz Gosling's Black Seal rum
• ½ oz Cruzan Black Strap rum
• ¼ oz Velvet falernum
• ¾ oz lemon juice
• ½ oz ginger syrup
• 1 egg white
• 1 oz fizz water

Pour the fizz water into a highball glass. Dry shake everything else, add ice, and shake again. Strain into the glass and garnish with a pinch of finely ground espresso beans and an orange peel.