• 1 ounce Rittenhouse rye
• 1 ounce Monte Alban reposado Tequila
• ¾ ounce lime juice
• ½ ounce Lazzaroni amaretto
• ½ ounce spiced simple syrup, such as Monin Spiced Brown Sugar Syrup
• Pinch cayenne pepper
• 2 dashes Barkeep Baked Apple Bitters
• 2 dashes San Francisco Alpine Herb Bitters

Build all ingredients in a cocktail shaker over ice, shake and strain into the beaker.

Using a blowtorch, torch a small circle on one end of a cedar plank until smoking.

Quickly invert a coupe glass to trap in some of the smoke. Serve with the mixed ingredients in the beaker on the side. Turn over the glass and pour the cocktail into it.

• 2 ounces Old Forester Signature Bourbon
• 1 ounce vanilla syrup (such as Sonoma Syrup Vanilla Bean Infused Simple Syrup)
• 1 dash Bitter Truth Aromatic Bitters
• Orange peel, for garnish

In a mixing glass, combine all ingredients except garnish with ice. Stir and strain into a rocks glass over fresh ice. Garnish with a flamed orange peel.

More information on how to flame an orange peel.

• ¾ ounce Avua Cachaça
• ¾ ounce Santa Teresa 1796 rum
• ½ ounce Ancho Reyes ancho chili liqueur
• ¾ ounce cold brew coffee
• ¾ ounce orgeat, such as BG Reynolds orgeat syrup
• ⅜ teaspoon salt
• 1 dash Dale DeGroff pimento bitters
• 2 cinnamon sticks, for garnish

In a cocktail shaker, combine all ingredients except garnish with ice. Shake well and strain into a tiki mug over pebble ice. Use a blowtorch or long-handled lighter to briefly flame/toast the cinnamon sticks, extinguishing if they ignite.

• 1 rosemary sprig
• 1 ounce G’Vine Gin
• 1 ounce Campari
• 1 ounce clove-infused Punt e Mes*
• ½ ounce Combier Pamplemousse
• Grapefruit peel, for garnish

Use a lighter to torch the tips of the rosemary sprig. Set a snifter over the sprig until it burns out. Meanwhile, combine the remaining ingredients, except garnish, in a mixing glass with ice. Stir to chill, and strain into the smoked snifter. Garnish with the leftover charred rosemary and a flamed grapefruit peel.

*Toast five whole cloves in a pan until fragrant. Combine with 1 quart of Punt e Mes and leave to infuse overnight. Strain and discard cloves.

• ¾ ounce spiced rum
• ¾ ounce pineapple-infused Plantation Original Dark rum*
• ½ ounce Banane du Brésil
• ½ ounce falernum (such as John D. Taylor’s Velvet Falernum)
• ½ ounce orange juice
• ¼ ounce lime juice
• ¼ ounce Angostura Bitters
• Grated cinnamon, for garnish
• 1 chunk of pineapple, for garnish

In a cocktail shaker, combine all ingredients, except garnish, with ice. Shake well, and strain into a rocks glass over fresh ice. Grate cinnamon over the top and garnish with a skewered slice of grilled pineapple.

To grill pineapple, set grill to medium heat and sear on each side for three minutes.

*To make infused rum: Cut ¾ of a pineapple into small chunks, and place in a large jar. Pour in one 750-ml bottle of rum and seal tightly. Allow to infuse for at least 24 hours. Strain with cheesecloth, reserving a few pieces of pineapple to garnish this drink.