Creole Lady — Madeira, Bourbon, Maraschino Liqueur, Maraschino cherry
In The Waldorf Astoria Bar Book (2016) Frank Caiafa gives a version that is 2oz Jamaican Rum (or 1 oz each congnac and aged rum agricole), .25oz Pierre Ferrand dry curacao, .25 maraschino liqueur (or creme de noyaux...or amaretto, or orgeat), .25 grenadine (or simple syrup), and 2 dashes Angostura. He notes that the suggestions in parentheses are based on how 'the Old Books' listed the recipe. I tried his version as listed (and very close to the recipe in the entry here), using appleton reserve 8yr without the suggested substitutions, and it was quite good. The maraschino hits hard, but it works really well with the rum, and makes me want to experiment with that combo.