The Legend Continues (Péché, Austin)1 oz dark rum1 oz coffee liqueur (Jenkins uses St. George Spirits’ NOLA Coffee Liqueur).75 oz fresh orange juice.5 oz orgeat1 whole egg (pasteurized if you like) Shake the rum, coffee liqueur, orange juice, orgeat and egg together until the ingredients are emulsified. Add ice and shake to chill. Strain into a coupe and garnish with espresso beans. Permanent Holiday (Isla, Austin)1 oz bourbon1 oz Averna amaro.5 oz Licor 431 oz grapefruit juice.5 oz passion fruit syrup.5 oz fresh lime juiceGrapefruit peel and mint sprig for garnish Combine all ingredients in a shaker. Add crushed ice and shake. Pour the contents into a tall glass or tiki mug. Garnish and serve with an umbrella. Zim Zala Bim (Jamie Boudreau)2 oz Reposado Tequila2 tsp Orange Bitters2 tsp St. Germain1 tsp Superfine sugar or simple syruplemon twist Stir the ingredients with ice until well chilled and fine strain in to a chilled cocktail glass. Express the oil from the lemon peel over the drink and discard the peel. Bluejay Tonic1.5 oz Blue Curacao4 oz Tonic Water Build in a collins glass with ice and stir to combine. Garnish with a lime wheel.