Vermouth cobbler

2 oz sweet vermouth (Carpano Antica Formula)
1 tsp simple syrup
1 orange slice/wheel

Shake with ice; garnish with berries in season.

Vermouth julep

3 oz vermouth (Carpano Antica Formula)
1 tsp demarara syrup
mint leaves

Muddle mint and syrup in the bottom of a julep cup; then add crushed ice and vermouth. Stir. Garnish with mint sprigs.

Flora Italia

2 oz Pisco Italia
1/2 oz St. Germain elderflower liqueur
1/4 oz simple syrup
2 dashes Angostura bitters
3 swaths grapefruit peel
2 drops rose water

Frappe (pack with crushed ice) a rocks glass, and set aside.  In another glass, stir pisco, St. Germain, syrup, and bitters with ice.  Discard the ice from the chilled glass, and express oil from two large grapefruit peel swaths, coating its interior. Strain the pisco mixture into the coated glass, and garnish with rose water and a grapefruit peel.

The Georgian cocktail

1.5 oz Aviation gin (you could use Hendrick's if you want more cucumber, Plymouth, or a clean London dry, but I like the floral notes in the Aviation)
3/4 tsp simple syrup
1 dash Angostura bitters
4 dashes cucumber bitters
1 small pinch of salt.

Stir with ice in a rocks glass. Garnish with a cucumber.

Sherry cobbler

4 oz fino sherry
1/2 oz simple syrup
1 orange wedge

Shake with ice, and pour unstrained into a tall glass. Garnish with orange wedge and fresh berries.