Stir and strain into a cocktail glass. Flamed lemon or orange peel garnish.

• 1 oz Barbancourt 8-year rum
• ½ oz Fernet-Branca
• ½ oz lemon juice
• ¼ oz simple syrup
• ¼ oz Angostura bitters
• ¾ tsp Peychaud's bitters
• ¾ tsp Angostura orange bitters

Shake and double-strain into a cocktail glass.

• 2 oz Rittenhouse bonded rye
• ½ oz Angostura bitters
• ½ oz espresso
• ½ oz simple syrup
• 1 whole egg

Dry shake, add ice, shake again, and strain into a rocks glass. Garnish with a small pinch of finely ground coffee.

• ½ oz rye
• ½ oz bourbon
• ½ oz Cognac
• ½ oz Calvados
• ¼ oz simple syrup
• 2 dashes Angostura bitters
• 1 dash Xocolatl Mole bitters

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