2022 flaviar awards

• 2 oz (60 ml) Stauning Kaos Danish Whiskey
• 0.7 oz (21 ml) sweet Vermouth
• 0.5 oz (15 ml) Dom Benedictine

Stir all ingredients over ice in a mixing glass. Double strain into a chic lowball glass without ice. Twist an orange peel over the glass. Garnish with orange peel. Toast lavishly.

• 1 oz (30 ml) Brugal 1888 Rum
• 0.3 oz (10 ml) Campari
• 0.5 oz (15 ml) sweet Vermouth (infused with a vanilla pod)
• Glass: Rocks
• Garnish: Discarded orange peel and a vanilla pod

Add all ingredients and elegantly stir over ice and add a vanilla pod as a garnish. Spray orange zest on top of the drink using the orange peel to give it a luxurious perfumey finish.

• 2 oz (60 ml) Yellowstone Select Bourbon
• 1 bar spoon of apricot preserves
• Orange zest
• 4 dashes of Angostura bitters
• Flamed orange peel for garnish

Combine Yellowstone Select, apricot preserves, orange zest, and Angostura bitters in a mixing glass. Give it a high-class stir for 30 seconds and strain over one big ice cube in an old-fashioned glass. Garnish with a refined fragrance of a flamed orange peel.

This one is so dashing, it just needs to be enjoyed neat in a snifter glass deserving of the dram’s richness.

• Orange peels dipped in chocolate

This opulence, too, deserves to be enjoyed neat. In a Glencairn glass, of course.

Serve with a deluxe cheese plate, including Parmesan, Pecorino Romano, and Manchego with toasted or Marcona almonds, plus dried apricots, raisins, and green apples.