Shake and strain into a cocktail glass. Garnish with a stick of black licorice.

Origin: Lonnie Jensen, Absinthe, San Francisco

• 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 oz Gosling’s Black Seal rum
• 1 oz Appleton gold rum
• ½ oz falernum
• ¼ oz absinthe
• 1 tsp maraschino
• 1 oz pineapple juice
• 1 oz lime juice

Build in an ice-filled highball glass or tiki mug and swizzle. Garnish with a paper umbrella and 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.