Shake and strain into a cocktail glass. Garnish with an edible flower (optional).

Origin: Brice Ginardi Okolemaluna Lounge, Big Island, HI

• 1 oz rye
• 1 oz kirschwasser
• 1 oz falernum
• ½ oz lemon juice
• 1 dash Peychaud's bitters

Shake and strain into a cocktail glass.

• 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.

• ¾ oz spiced rum
• ¾ oz light rum
• ½ oz orgeat
• 2 ¼ tsp lime juice
• 2 ¼ tsp lemon juice
• 2 ¼ tsp orange juice
• 2 dashes Angostura bitters
• ½ oz green Chartreuse (garnish)

Shake all but the Chartreuse—keeping a spent lime shell handy—and strain into a crushed ice-filled rocks glass. Pour the Chartreuse into the lime shell and ignite. Allow the recipient of the drink to pour in the Chartreuse at his or her leisure.