B Rocka Cocktails

Overproof rye layered with plum and cardamom bitters, Chinese five-spice syrup, spiced pear liqueur and a little dry vermouth, stirred and served small with a star anise pod at the side.

From Peaks to Palms pairs tropical pineapple, lime, and grapefruit with the herbal character of Yellow Chartreuse and Appalachian Amaro Oscura.

A smoky, cherry-forward rye: molasses and cherry bitters, a bar spoon of Islay Scotch, Amaro di Angostura and Cherry Heering.

A Daiquiri riff on homemade kiwi syrup with half an ounce of Green Chartreuse — green enough for St. Patrick's Day, and good well past it.

A bright tiki rum punch: white rum and Smith & Cross Jamaican rum with lime, pineapple and simple syrup, seasoned with Primitiva and Angostura bitters.

A dark, spirit-forward Old Fashioned: overproof rye sweetened with demerara and seasoned with chocolate and black walnut bitters, finished with a cherry and a dried orange wheel.

A Japanese-inspired sour: green-tea-infused gin and junmai sake with lychee, ginger liqueur, honey and lemon, shaken with egg white and finished with a crescent moon of matcha dusted over the foam.

A Christmas Carol drink: Earl Grey tea, fig preserves and pecan orgeat with dry sherry, rye and aged Demerara rum, sharpened with lime and finished with fresh cinnamon.

Irish whiskey with blackberry, allspice, lemon and lime and two kinds of bitters, poured into a glass full of rosemary smoke.

A Blackbeard-inspired tiki drink: aged dark Jamaican and overproof Demerara rums with molasses bitters, a few drops of absinthe and a little mild mezcal, sharpened with lime and pineapple and sweetened with orgeat and falernum.

A Daiquiri riff drawn from three places: Brazilian cachaça, Italian bergamot liqueur and an American strawberry syrup, brought together with lime.

Tropical but balanced: an eight-year aged rum and a half ounce of overproof Jamaican rum with passion fruit, pineapple, lime and lemon, demerara gum syrup and Polynesian Kiss bitters, served up.