This is a bonus recipe this month, as it doesn’t fit neatly into any of our prescribed categories. I took inspiration from two drinks: the Golden Glove, a blended orange-inflected Daiquiri from El Floridita in the 1930s, and the Derby Daiquiri, also orangey and dating from the late 1950s, it was an entry into the Rums of Puerto Rico competition. From these, I created a creamsicle-esque rum sour that’s a great addition to our recipe collection this month.

This is the drink that represents the properly-tiki contingent within this month’s recipe collection. Dating to the late 1940s, this rum sour features tiki favorite falernum, as well as orange liqueur; Trader Vic’s book actually calls for Cointreau, but many modern bartenders use Curaçao. I added a touch of simple syrup as well as Angostura, which has a great conversation with the spices in the falernum.

The I.B.F. Pick-Me-Up comes from Harry MacElhone’s book Barflies and Cocktails (1927). Its base resembles an Improved Cocktail of sorts, with Cognac as the main spirit and layers of orange, menthol, and eucalyptus from the combination of Curaçao and Fernet-Branca. I chose to put this one over a big ice cube as the base is quite strong—but very delicious.

With a name like this, it’s no wonder this cocktail has survived into the modern age; originally “corpse reviver” was a catch-all term for a hangover cure, but none has been more famous than this version. The other reason it’s survived is that it appears in the Savoy Cocktail Book (1930), one of the most popular cocktail guides of the twentieth century. Its equal-parts structure, bright ingredients, and absinthe rinse make this a perennially delightful sour.

The classic spec for a Margarita started firming up in the late 1930s, though not necessarily going by its now-famous name yet. The drink took hold of America in the 1950s on a grand scale and this classic version with orange liqueur served up reflects the drink’s aesthetic at the time. The sugar-salt rim sprang from my fascination with people who order sugar rims on their Margaritas, but trust me on this one–it works!

Paul Girault’s original Colombe cocktail, served at Café de La Paix, was a modified Champagne cocktail fortified with Cognac and cherry and orange liqueurs. I’ve adapted it to suit our supply list this month, keeping the Cognac and orange liqueur, using grenadine to hint at the conflation of grenadine and cherry syrup, and “improving” the mixture with absinthe and Angostura bitters. The snifter is a nod to the Cognac base.

A sour that was popular at the Ritz Bar in Paris in the 1920s, the Sidecar traveled across the Atlantic and became a favorite drink in the U.S. during Prohibition. I took the spec developed by Ned King (get it? roi!) at Gigantic, which uses honey syrup in addition to orange liqueur; I decided to embrace the traditional sugar rim garnish, giving it dimension by adding chamomile.