Pour the fizz water into a highball glass. Dry shake everything else, add ice, and shake again. Strain into the glass and garnish with a pinch of finely ground espresso beans and an orange peel.

Origin: Richard Boccato

• 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.

• 1 oz Gosling's Black Seal rum
• 1 oz VSOP Cognac
• ¾ oz Averna
• ½ oz lemon juice
• ¼ oz simple syrup
• 1 egg white
• 6 drops Xocolatl Mole bitters

Dry shake all but the bitters furiously to emulsify the egg white. Add ice and shake again. Strain into a cocktail glass. Garnish with the bitters and serve with a thin straw.

• 1 oz rye
• 1 oz ruby port
• ½ oz lemon juice
• ½ tsp simple syrup
• 1 egg white
• fizz water

Shake the first five ingredients furiously to emulsify the egg white and strain into a highball glass. Top with fizz water and garnish with pineapple.