Based on Beuchert's "BITTER BOURBON GIUSSEPE," which advertised "cymar, bourbon, vermut negre, orange bitters, lemon juice":

3 parts Rye
2 parts sweet vermouth
1+ parts lemon juice (to taste)
¾ part aperol
¼ part St. Germain

Orange bitters.
Angostura bitters.

Shake well with ice, strain into a coupe or whiskey glass.

2 parts gin
1 pt fresh lime juice
1 pt Aperol
½ pt honey syrup
2 dashes of Angostura bitters per cocktail (if pt=oz, 4 dashes)
Champagne or sparkling wine
lime wheel for garnish

Combine gin, lime juice, Aperol, honey syrup, and bitters in a cocktail shaker with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into chilled coupe glasses. Top off each with Champagne and garnish with a lime wheel.

Via http://www.bonappetit.com/recipe/saint-florent-cocktail

2 oz. bourbon
½ oz. pimento (allspice) dram
¾ oz. fresh lime juice (~1 lime)
¼ oz simple syrup
1 dash Angostura or orange bitters

(Tweak pimento dram and lime juice to taste)

(Can drop the simple syrup and replace bourbon with rum)

(a dash of Benedictine DOM also rounds it out well)

Some history: http://badassdigest.com/2012/09/14/your-guide-to-drinking-this-w...

• 2 ounces Rye whiskey or Cognac
• Three dashes Peychaud's Bitters (some sub in 1 dash of Angostura)
• One sugar cube or 1 syrup/sorghum
• Splash of absinthe, Herbsaint, or Pernod

Fill an Old Fashioned glass with ice, set aside.

Put the sugar cube in a second Old Fashioned glass with just enough water to moisten it; then crush the cube.

Add the rye, bitters, and a few cubes of ice, and stir.

Discard the ice from the first glass, and pour in the absinthe. Turn the glass to coat the sides with the absinthe; then pour out the excess.

1 ounce rye whiskey
1 ounce Cognac
1 ounce sweet vermouth
1 teaspoon Bénédictine D.O.M.
2 dashes Peychaud's Bitters
2 dashes Angostura Bitters

Mix all ingredients in a double Old Fashioned glass over ice; stir.

From http://gumbopages.com/food/beverages/vieux-carre.html

2 ounces gin
3 dashes of bitters
Garnish with a twist of lemon peel

Stir the gin and bitters (traditionally Angostura, but Peychaud's also works) in a cocktail glass, and garnish with lemon peel. This is generally served without ice, but you may want to chill the gin in the freezer. The British occasionally add water or a splash of soda.

Recipe stolen from http://www.chow.com/recipes/10285 and http://en.wikipedia.org/wiki/Pink_Gin