• 2 oz. 300 Joules Cinnamon Infusion
• 1 oz. 300 Joules Lemon Infusion
• 1 oz. Smoky Scotch Whisky (like Laphroaig)
• 1 oz. Perrier Sparkling Natural Mineral Water (lemon)

Preparation:

To a cocktail shaker filled 3/4 with ice add the ingredients except for the Perrier.

Shake for 15 seconds.

Pour over cracked ice into an old fashioned glass.

Top with the Perrier for lift.

Garnish with a scraping of cinnamon stick and a candied lemon zest.

• 1 oz. 300 Joules Ginger Infusion
• 1 oz. 300 Joules Lemon Infusion
• .50 300 Joules Cinnamon Infusion
• 4 oz. Sparkling Wine
• Dash or two of Angostura Bitters

Preparation:

To a Collins glass filled 3/4 with ice.

Add the liquors.

Top with sparkling wine.

Sip through the Angostura bitters.

For 20 or so celebrants 

• 1/2 bottle 300 Joules Ginger Infusion
• 1/2 bottle 300 Joules Lemon Infusion
• 1 bottle dark rum your choice
• 1/2 bottle overproof rum (151 works)
• 1/2 qt. each freshly squeezed lime, lemon and orange juices
• (block of ice)
• Prosecco (1 bottle)

Preparation:

Add your block of ice to a large punch bowl.

Pour over all the ingredients.

Mix well and serve to an appreciative audience.