This charanda cocktail combines the Mexican rum with two types of bitters, agave syrup and dry vermouth. "The kicker was the celery bitters. When mixed with the limey-ness of the charanda and the blanc vermouth it produces this almost creamy mouthfeel with vegetal notes," says Stampede Cocktail Club bartender Paul Shanrock. "We put it into the narrative of the menu when a dastardly cowboy murders his friend and is sentenced to the gallows and called it Killer on Ice."