Place the sugar cubes in a rocks glass. Slowly drip enough bitters on them to soak them. Add the orange peel and a little of the bourbon and muddle the ingredients. Slowly pour in the remaining bourbon while stirring. Continue to stir and gradually add ice cubes until the glass is frosted and filled with ice (for 5 minutes or so). Cherry garnish.

• 1 ½ oz bourbon
• ¾ oz orange curaçao
• 3 dashes Angostura bitters
• 1 oz fizz water
• 2 orange wedges
• 2 sweet or sour cherries

Muddle the bitters, curaçao, one of the orange slices, and one of the cherries in a rocks glass. Remove the orange rind and add the bourbon, fizz water, and ice. Garnish with the remaining orange wedge and cherry.

• 2 ½ oz Bulleit bourbon
• ½ oz sweet vermouth
• ¼ oz absinthe
• 1 oz pineapple juice
• 1 dash Peychaud's bitters
• 1 dash Fee Brothers Whiskey Barrel Aged bitters (or substitute Angostura bitters)

Shake and strain into a cocktail glass.

• 2 oz bourbon
• 1 oz Averna
• 1 dash Angostura bitters

Stir and strain into a cocktail glass. Cherry garnish.