Shake and double-strain into a cocktail glass.

Origin: Don Lee, PDT, New York

• 1 oz Dolin sweet vermouth (or Punt e Mes)
• ½ oz Angostura bitters
• ½ oz Regan's orange bitters
• ½ oz Peychaud's bitters
• ½ oz Del Maguey Vida mezcal
• ½ oz simple syrup

Stir and strain into an ice-filled rocks glass. Lemon and orange peel garnishes.

• 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 añejo rum
• ½ oz orange curaçao
• 2 oz ginger beer
• ¼ oz lime juice
• 2 dashes Angostura bitters

Build in an ice-filled highball glass. Lime wedge garnish.