Add all ingredients to a mixing glass, add lots of ice, stir until cold, serve up in a Nick & Nora or a coupe with an olive or two.

Whip shake with pebble ice. Dump into Collins glass. Add pebble ice and straw. Absinthe spray and mint garnish

Stir, serve up with a lemon zest twist

Shake with ice, strain into a double old fashioned glass full of ice, and garnish with an orange slice accented with 7 drop Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged).

Shake & strain in chilled cocktail glass. Lemon twist.

Stir, express and discard lemon peel, serve up

Combine all ingredients from rum through simple syrup in a shaking tin with ice. Shake to chill, then double strain into a chilled coupe or martini glass. Garnish with whole cranberries and a half-slice of orange.

Spiced Syrup:
1/2 cup granulated sugar
1/2 cup water
3 cinnamon sticks or 1 1/2 tsp ground cinnamon
1 inch fresh ginger, sliced or 1 tsp ground ginger
2 inch piece orange peel
one large pinch ground cloves or ground nutmeg
Simmer for 20-30, let cool for one hour, strain into a clean container.

Shake the Scotch, Chambord, lemon juice, orgeat, and bitters with ice, then strain into a snifter or rocks glass over ice. Add club soda and a Luxardo maraschino cherry, then stir.

Chill a Nick & Nora glass with ice and water and set aside.

Brew a shot of espresso, pour the shot into a shaker over ice to chill, and quickly strain the ice out to avoid excess dilution.

Add the Averna and Kahlúa to the shaker with fresh ice, and shake vigorously to foam the espresso.

Strain into the chilled Nick & Nora glass.

Garnish with 3 coffee beans.

Per Marchante's instructions, the ingredients can be combined in a tin and thrown, before straining into a Nick & Nora. (However, the accompanying image shows the drink over ice in a rocks glass, so stirring with ice, or building in the glass would also work.) Garnish with a green olive and orange twist.