Stir and strain into a cocktail glass. Garnish with three cherries on a toothpick or garnish pick.

Origin: Thomas Waugh, Alembic, San Francisco

• 1 ½ oz rye
• ½ oz Cherry Heering
• 1 tsp bourbon
• 2 dashes Xocolatl Mole bitters

Stir and strain into an ice-filled rocks glass. Orange peel garnish.

• 1 oz Don Q añejo rum
• 1 oz Cherry Heering
• 1 oz Punt e Mes
• ½ oz orange juice
• ½ oz grapefruit juice
• 1 dash Xocolatl Mole bitters

Shake and strain into a cocktail glass. Flamed orange peel garnish.

• 2 oz Cherry Heering
• ½ oz Xocolatl Mole bitters
• 1 whole egg
• 1 pinch salt

Dry shake feverishly to emulsify the egg. Add ice and shake again, feverishly. Strain into a rocks glass that contains a large chunk (or a few small chunks) of ice. Garnish with three more drops of Xocolatl Mole bitters.