2 oz Barbancourt 8-year 5-Star Reserve Rhum
1/2 lime cut into 4 pieces
1 1/2 tsp sugar (preferably turbinado)
3 strong dashes Angostura bitters

Muddle lime and sugar in a double old-fashioned glass. Fill with ice and add rhum. Shake hard to blend ingredients. Add bitters and stir before serving. The cocktail is Holliday’s “homage to a Haitian painter and poet who introduced me to Rhum Barbancourt back in the day when it had to be hand carried back from Haiti. She made a very traditional daiquiri-like drink that just blew me away in its simplicity and perfection.”

1/2 oz brandy
1/4 oz Jamaica rum
4 oz Madeira
4 oz shaved ice
1 egg yolk
3/4 tsp powdered sugar
1 cup milk

Beat egg and sugar together. Add remaining ingredients except milk; shake, and strain into a large bar glass. Top with milk, stir, and dust with nutmeg.

2 oz. rye whiskey
1/2 oz. Punt e Mes
1/4 oz. Benedictine

Stir with chipped ice and strain into a cocktail glass. Serve with a brandied cherry on the side.

1 oz Dewar’s Scotch
1 oz lemon juice
1 oz honey syrup

Shake with ice and strain into a coupe. Fill with sparkling wine and garnish with a flamed lemon twist dropped in. This recipe was published on the Cocktail Virgin.

2 oz Jamaican amber rum
1/2 oz Fernet Branca
1/4 oz spiced brown sugar syrup*
1 dash Angostura bitters

Stir on ice and strain into a coupe glass pre-rinsed with pastis. Garnish with a lime wedge.

*8 oz water, 1 cup dark brown sugar, 1 star anise pod, 2 allspice berries. Bring to a boil and simmer for 5 minutes.

2 oz applejack
1 oz dry vermouth
1/2 oz St. Germain Elderflower Liqueur
1 dash Peychaud’s bitters
1 dash orange bitters

Stir with ice and strain into a cocktail glass. Garnish with an orange peel. This recipe was published on Cocktail Virgin.

1 1/4 oz Plymouth Gin
1 1/4 oz Pimm’s No. 1
1/3 oz lemon juice
1/2 oz simple syrup
1 dash housemade aromatic bitters

Shake with ice. Twist orange rind over an empty cocktail glass and rim the edge, strain the ingredients into the glass, and drop the peel in. This recipe was adapted by Deep Ellum and published on the Cocktail Virgin.

1 oz gin
1 tsp simple syrup
4 dashes Regan’s orange bitters
2 dashes Peychaud’s bitters
Champagne

Shake first four ingredients over ice and strain into 2 champagne flutes. Top with enough champagne or sparkling wine to make the cocktail light pink. Drop a very thin slice of lemon into each glass.

2 oz Calvados
1/2 oz pimento dram
1 dash Angostura bitters

Stir with ice and strain into a cocktail glass.

2 oz Beefeater gin
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1/2 oz simple syrup
1 oz St. Germain
3 drops orange blossom water
1 1/2 oz heavy cream
1 fresh raw egg white
1 oz soda water

Method: Shake all ingredients for 10-12 minutes and pour into a collins glass. Top with soda water. Garnish with orange oil.