Bartender Luis Hernandez at The Eddy, NYC, builds on the tiki tradition with this Weekend at Mort’s cocktail. It’s a mix of Avua Prata Cachaca, Ancho Reyes, cold brew, walnut orgeat syrup, tiki salt, cayenne, Santa Teresa 1796 rum a garnish of torched cinnamon sticks.

At Henry’s, a DMK bar in Chicago, beverage director Scott Koehl offers the “Branca, You Dead Man?” cocktail featuring Lunazul tequila, Fernet-Branca amaro, blueberry, grapefruit and a flaming lime.

Farm Restaurant at The Carneros Inn in Napa, CA, serves The Maple Old Fashioned cocktail.  A creation of g.m. Dan Poli, the drink combines Sazerac Rye, organic pure maple syrup, Angostura bitters, orange peel and a sprig of rosemary. The top of the rosemary is torched slightly to create an aromatic, woodsy scent.

The Rum Shaker, served at Publico, St. Louis, is a creation of bartender Nick Digiovanni. The cocktail is a combination of pineapple-infused Plantation Rum, house-spiced rum, Banane du Bresil liqueur, housemade falernum, Angostura bitters, lime juice, orange juice and grated cinnamon. It’s garnished with charred rum-infused pineapple, cooked on the restaurant’s open hearth.

At Annex at GreenRiver, Chicago, head bartender Julia Momose’s Social Bandit cocktail is a mix of rum, tequila, Mistelle de Framboises, vanilla, smoked black peppercorn, mescal and a finishing spray of absinthe sent through flame.

This specialty at John Manion’s Argentine-American El Che Bar in Chicago is a creative spin on the Negroni. Beverage director Bill Anderson’s version is made with mescal, vermouth, Campari and candy cap mushroom. For the garnish, he flames an orange peel. When ignited, it lends a nearly caramelized orange candy scent, with the toasted oils resting on the cocktail’s surface.

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Noma Social in New Rochelle, NY, offers red, white and blue-inspired cocktails for Memorial Day and July Fourth celebrations: The American, The Patriot and Fire in the Sky.  The latter is a mix of black pepper-infused vodka, tomato juice, freshly squeezed lemon, pepper sauce and chopped dill, served on the rocks.

The Smoked Rosemary Negroni is the work of head bartender Max Bowers at David Burke Kitchen in NYC. The drink features the flavors of G’Vine Gin, Campari, clove-infused Punt e Mes Vermouth, Combier Crème de Pamplemousse Rose liqueur and rosemary smoke.