Shake the first four ingredients and strain into a highball glass. Top with the fizz water.

Origin: David Wondrich

• 1 oz Barbancourt 8-year rum
• ½ oz Fernet-Branca
• ½ oz lemon juice
• ¼ oz simple syrup
• ¼ oz Angostura bitters
• ¾ tsp Peychaud's bitters
• ¾ tsp Angostura orange bitters

Shake and double-strain into a cocktail glass.

• 2 oz Drambuie
• ½ oz light rum
• ½ oz lime juice
• ½ oz lemon juice
• fizz water

Shake the first four ingredients and strain into an ice-filled highball glass. Top with fizz water.

• 2 oz brandy
• 1 tsp Cointreau
• 1 tsp maraschino
• ½ tsp simple syrup
• ⅓ oz lemon juice
• 2 dashes Peychaud's bitters
• lemon peel

Stir with cracked ice and strain into small wine glass that has been lined with the thin- pared peel of half a lemon and rimmed with sugar.