otherrecipes

6 ounces Bergerac red wine, 1½ ounces Cruzan black strap rum, 1½ ounces Cynar, ½ ounce Demerara syrup

2 parts grapefruit juice to 1 part cinnamon bark syrup

1 part vanilla syrup to 1 part St Elizabeth allspice dram

2 oz simple syrup, 1 oz apricot liqueur, 2 tsp creme de peche

8 oz falernum, 1 oz + 4 tsp grenadine, 2 tsp absinthe