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.

Origin: Absinthe, San Francisco

• ¾ oz Spanish brandy
• ¾ oz Dry Sack sherry
• ¾ oz Cointreau
• ¾ oz orange juice
• ¾ oz heavy cream
• ½ oz simple syrup
• ¾ cup ice

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

• 1 ½ oz dark rum
• ¾ oz Cointreau
• ½ oz lime juice
• ½ oz orange juice
• 1 tsp simple syrup
• 1 dash orange bitters

Shake and strain into a sugar-rimmed cocktail glass.

• 2 oz cachaça
• ⅓ oz brown sugar
• 1 lime, cut into eighths

Muddle the lime eighths and sugar in a rocks glass. Fill the glass with crushed ice, pour in the cachaça, and stir.