Shake all but the bitters with three ice cubes and strain into a pilsner glass. Fill the glass with crushed ice until it cones over the top. Garnish with the bitters.

Origin: Jeremy Oertel, Dram, New York

• 1 oz Beefeater gin
• 1 oz Tanqueray gin
• 1 oz Old Tom gin
• ¾ oz St-Germain
• ¾ oz grapefruit juice
• ¾ oz lime juice
• ½ oz Fee Brothers grenadine
• ¼ oz ginger syrup
• 1 dash Angostura bitters

Shake and strain into a large cocktail glass. Lime wheel and cherry garnish.

• 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 lime wedge
• 1 oz light rum
• 1 oz gold rum
• 2 oz pineapple juice
• ½ oz lime juice
• ½ oz simple syrup
• 1 small egg white
• 1 dash Angostura bitters
• 1 dash Peychaud's bitters

Bruise the lime wedge in a cocktail shaker, add the remaining ingredients and ice, and shake hard to emulsify the egg white. Strain into an ice-filled highball glass. Garnish with tropical fruit.