Ronin

I'll admit: this is nothing more than a Jerry Thomas-style Improved Cocktail as applied to a Japanese whiskey. But damn if it isn't one of the most suitable spirits I've performed this treatment on. It's smoky and light and floral; a perfect match for the accenting liqueurs.

2 oz Japanese whiskey (Akashi White Oak)
1/4 oz citrus syrup
1 dash maraschino liqueur (Luxardo, duh)
1 dash absinthe (4-5 squirts from an atomizer)
2 dashes orange bitters
2 dashes Peychaud's bitters

Stir and strain in a cocktail glass over a large ice cube; garnish with a large strip of lemon peel.

Moroccan Haze

Here's a potent and slightly foggy cocktail that was too good not to write down.

1 1/4 oz cognac (VSOP grade or better would be nice)
1/4 oz absinthe
1/4 oz Cynar (I haven't tried Cocchi Torino, Carpano Antica, or other reasonably bitter vermouths, but I have every reason to expect that any of them would work; however, the herbal notes of Cynar have an interesting synthesis with the absinthe)
1/4 oz rooibos tea syrup
2 dashes ras-el-hanout bitters (I'll get around to publishing a recipe someday, I swear)
2 dashes orange bitters

Stir and strain into a cocktail glass; garnish with a large orange coin squeezed to express the oil.

The Doubly-Improved Cocktail

Here's a fine and very old-fashioned drink indeed, conceived while playing around with obscure liquors.

1 oz genever (Bols, preferably)
1 oz peach brandy (the classic distilled-from-peaches kind, in this case Dutch's)
1 dash maraschino liqueur (as always Luxardo)
1 dash absinthe
1 dash dry vermouth
1 dash aromatic bitters
1 dash orange bitters

Stir well and strain into a chilled cocktail glass; garnish with a lemon twist.

This reminds me of the Peach Pit, but more old-school (and a bit more potent).