Shake ingredients with ice until well chilled. Fine strain into a chilled cocktail glass and garnish with a lemon peel.
Add the orange juice, pineapple juice and maraschino liqueur to a mixing glass and stir to combine. Add the Champagne and fill with ice. Stir again gently and strain into a Champagne flute.
Shake with ice until well chilled and fine strain into a chilled cocktail glass.
Quickly shake all ingredients but the club soda, then strain into a snifter over a large ice cube. Add club soda.
1 oz Aged Rum
1 oz Blanco Tequila
.75 oz Cocchi Americano
.75 oz Aperol
2 dashes Cocoa Bitters
Combine in a mixing glass with ice and stir until well chilled. Strain into a chilled cocktail glass. Express the oils from the orange peel and rub around the rim of the glass and discard.
1 oz Campari
1 oz sweet vermouth
1 oz chilled Prosecco
Add the Campari, sweet vermouth, and Prosecco to a chilled highball glass. Add ice and stir gently. Garnish with the lemon twist and serve.