Holy smokes. I can hardly believe that about 48 hours from now, I’ll be watching a new episode of Twin Peaks. You might say my socks are on fire. In fact, I believe I’m need of a drink. Or five.

I certainly had a blast whipping these up. They originally appeared on Chicagoist, but for ease of access here are the straightforward recipes. If you’re looking for something simple to make you can’t go wrong with the Knotted Cherry Stem.

GHOSTWOOD COCKTAIL

1.5 oz. Chief Gowanus New-Netherland Gin
.75 oz vodka
.75 oz Zirbenz Stone Pine Liqueur of the Alps
1/3 oz. Carpano Antica vermouth
1/2 teaspoon creme de cacao
2 dashes orange bitters
5-6 mint leaves

Slap the mint in the palm of your hand then add to a mixing glass along with everything else. Stir with ice until cold and strain into a chilled cocktail glass. Garnish with lemon peel.

MY MOTHER’S SISTER’S GIRL

1 oz. Plantation 3 Stars rum
1 oz. Hamilton Jamaican Pot Still Gold Rum
.5 oz. KOVAL Ginger liqueur
.75 oz. fresh squeezed lime juice
.25 oz. Blue Curaçao

Shake with ice, strain into a chilled coupe.

KNOTTED CHERRY STEM

1 oz. mezcal
1 oz. Luxardo Cherry Sangue Morlacco
.5 oz. fresh squeezed lime juice
.25 oz. Besk Letherbee, or Malört

Shake with ice, strain into an old fashioned glass or a small goblet filled with crushed ice. Garnish with a cherry.

FISH IN THE PERCOLATOR

2 oz. high-proof rye whiskey, such as Rittenhouse Rye 100
.5 oz. Amaro Averna
.25 oz. coffee liqueur
2 dashes Angostura bitters
1 dash grapefruit bitters

Combine ingredients in an old fashioned tumbler and add a jumbo ice cube. Wrap a Swedish fish with a swath of grapefruit and impale on a cocktail pick; use it to stir the drink briefly and leave it in the glass as a garnish.

JACOBY’S COCONUT

1.5 oz. coconut rum
1 oz. unsweetened pineapple juice
.75 oz. freshly squeezed lime juice
.75 oz. Gilka Kaiser-Kummel Liqueur
.25 oz. Plantation O.F.T.D. overproof rum
5 drops ‘Elemakule Tiki Bitters

Shake with ice, strain into a chilled cocktail glass. Gently add a few drops of bitters to the top of the drink and serve.