Gansevoort Fizz

• 2 ounces Appleton V/X rum
• 1 ounce Drambuie
• 1 ounce freshly squeezed lemon juice
• 2 ashes Peychaud's bitters
• 2 to 3 ounces chilled seltzer

1. Shake first four ingredients with cracked ice; strain into a nine-ounce glass; top with chilled seltzer

rum, drambuie, freshly squeezed lemon juice, ashes, seltzer

Taken from cooking.nytimes.com/recipes/9156 (may not work)