Build in a small ice-filled rocks glass and stir.

• 2 oz Jamaican rum
• 1 oz falernum
• 1 oz lime juice
• 1 dash Angostura bitters
• 6 drops absinthe
• 1 oz ginger beer

Combine all but the ginger beer in a highball glass. Fill the glass with crushed ice and swizzle. Top with the ginger beer and garnish with two dashes of Peychaud's bitters and a mint sprig. Serve with a swizzle stick.

• 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.

• 2 oz Flor de Caña Dry 4 light rum
• ½ oz Velvet falernum
• 1 oz grapefruit juice
• ½ oz lime juice
• 2 dashes Angostura bitters
• ¼ oz Angostura bitters

Build in a highball glass (except for the ¼ oz of bitters), add ice, and stir. Float the ¼ oz of bitters.