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2 oz Rum used aged rum
¾ oz Amaro
½ oz Chartreuse (green)
¼ oz Falernum
2 dash(es) Orange bitters
2 dash(es) Peychauds bitters

Express and discard orange peel. Garnish with cocktail cherry.

From Death & Co.

1½ oz Gin use Tanqueray No. 10
½ oz Elderflower liqueur
½ oz Hibiscus syrup
½ oz Lemon juice
1½ oz Wine (sparkling) or Champagne
2 dash(es) Peychauds bitters

Shake over ice and strain into flute. Top with champagne and garnish with lemon twist.

1½ oz Applejack
1½ oz Scotch whisky
¼ oz Benedictine use more?
¾ oz Vermouth (sweet)
2 dash(es) Angostura bitters
2 dash(es) Peychauds bitters

A variation on the Seelbach, a classic champagne drink from the Seelbach hotel in Louisville, KY.

1 oz Irish whiskey
½ oz Cointreau
1½ oz Wine (sparkling) or Champagne
4 dash(es) Angostura bitters
4 dash(es) Peychauds bitters

Stir over ice and strain into flute. Top with champagne. Garnish with orange twist.

1 oz Applejack Use Lairds
1 oz Amaro Use Averna or Massimo or Nonino
1 oz Genepy
3 dash(es) Peychauds bitters

Stir with ice and serve over clear ice. Garnish with expressed orange peel.

2¼ oz Gin
¼ oz Creme de pamplemousse
1 oz Lillet blanc use Rose, maybe slightly less
1 dash(es) Peychauds bitters

2¼ oz Bourbon Use Woodford Reserve double oaked
¾ oz Cognac Classic proportions are 1:1:1 but we usually favor 2:1:1 for more gin
¾ oz Benedictine
¾ oz Vermouth (sweet) Use Carpano Antica
2 dash(es) Angostura bitters
2 dash(es) Peychauds bitters

Stir with ice then pour over single clear cube into rocks glass.