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

Origin: Ciaran Wiese, Scott & Co., Tucson, AZ

• 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 rye
• ½ oz Punt e Mes
• ¼ oz maraschino
• 1 dash Angostura bitters
• 1 dash orange bitters

Stir and strain into a cocktail glass.

• 2 oz Old Tom gin
• 1 oz sweet vermouth
• 1 tsp maraschino
• 1 dash Angostura bitters
• 1 dash orange bitters

Stir with ice and strain into a cocktail glass. Lemon peel garnish.