I designed this drink for a quality coconut rum, as opposed to coconut liqueur. The particular coconut rum I used, Koloa, is 80 proof and has both coconut and chocolate notes. I played up the chocolate with créme de cacao, and added fernet for a bitter counterpoint to the coconut and chocolate.

An homage to the singer Manuel Toi GB who performs as Thai Elvis at the Palms Thai Restaurant in Hollywood. The drink is meant to be a take on Tom-Kah soup

Blanco tequila's earthy agave notes are paired with Liber & Co.’s blood orange cordial and the bitter bite of Campari. Fresh lime juice brings acidity and balance, while a touch of salt brings it back to margarita territory, resulting in a familiar yet unique Halloween libation.

Make pumpkin syrup by combining 1 can organic pumpkin mix, 2 cups dark brown sugar and 1 cup of water. Add cinnamon to taste.

Original was shaken and didn't list color of Charteuse; variants may dial back sweet vermouth and/or replace green chartreuse with yellow, potentially dialed up.

Yes, sweet, it’s supposed to be. But not cloyingly so. Tried sweet vermouth first, but the Lillet is a better partner.

I used Wild Turkey Rare Breed Bourbon (I didn't have Booker's.) This is a great combination of Maurin Quina and Nonino. They work harmoniously with the bourbon (not unlike my "Devil's Gondolier" which uses Select Aperitivo with Maurin Quina, and no bitters) While I generally don't favor/use Angostura's Orange Bitters unless called out, in this case the latter helps provide a tang that accentuates the Nonino in this recipe--the overall bitters package is a force multiplier here.