1 part dark rum
1 part rye
1 part cachaca

juice of two limes
heft doses of orange and peychaud's bitters
grenadine (1/2 part)
pama (1/2 part)
campari (1/4 part, optional, to add a bitter note)

Shake, serve in a tall glass or a pilsner glass. Or if you must, in a plastic hand grenade with beads.

A fascinating read on making simple syrup that is shelf-stable, and some surprisingly fascinating food safety lessons: http://cocktailjen.blogspot.com/2007/04/not-so-simple-syrup.html

In short:

Stir sugar into water in a 1:1 ratio
bring to boil
Add a dash of cream of tartar
simmer for 15 minutes
Let cool. If it hardens, add more water, repeat.

You now have shelf-stable simple syrup.

Add cranberries: 1/2 bag (1.5 cups) during the simmering process, let drain out.

Add mint: 15 cups packed fresh mint, drain.

2 parts gin
1 part freshly squeezed lemon juice
drizzle of sugar syrup
chilled carbonated water to taste
A dash of lemoncello (optional)
Citrus bitters (optional)

Mix the gin, lemon juice and sugar syrup in a highball glass with ice, top up with soda water, garnish and serve.

Garnish with a citrus wedge or cherry

A juleped Old Fashioned or Manhattan

4 parts Mint Julep Makers Mark (or 3 parts bourbon mized with 1 part simple syrup muddled with mint)
2 parts Cognac
1 part sweet vermouth
1 part dry vermout
Dash Peychaud's bitters

Garnish with a cherry and a sprig of mint.

4 parts apple cider
4 parts brandy
1 part bourbon
1/2 part sweet vermouth
2 dashes of grenadine
dash of bitters

Basically a manhattan with apple cider standing in for some of the sweetness. Garnish as usual with a cherry and/or an apple slice.

Possibly add a trace of lemon juice to bring up the acidity a bit