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.

Origin: Matt Tanner, Anvil, Houston

• 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 Inner Circle Green Dot rum (or other dark, heavy rum)
• ½ oz Velvet falernum
• ¼ oz Grand Marnier
• ¾ oz lemon juice
• 2 drops Angostura bitters

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

• ¾ oz gin
• ¼ oz Pimm's No. 1
• ¼ oz Velvet falernum
• ¼ oz Cointreau
• ¼ oz grapefruit juice
• ¼ oz cranberry juice
• ¼ oz lemon juice
• 1 dash orange bitters
• 1 dash peach bitters

Shake and strain into a cocktail glass. Lemon peel garnish.