Brother Hal

3/4 oz white rum
3/4 oz mezcal
3/4 oz Green Chartreuse
3/4 oz falernum
3/4 oz Fresh lime juice
3/4 oz Fresh orange juice
Garnish: Lime wedge

Shake. Serve over ice.

Source: https://www.liquor.com/recipes/brother-hal/

Ruby hearts

1 1/2 ounce mezcal
1/2 ounce Campari
3/4 ounce cinnamon simple syrup (add 6 cinnamon sticks as you make 1 cup simple syrup, let infuse for a couple hours to couple days)
3/4 ounce lime juice
4 ounces pale ale or bitter-ish IPA, or maybe 2oz sparkling water

Garnish: cinnamon stick

Shake mezcal, Campari, syrup, lime. Strain into another glass over fresh ice, top with beer or seltzer.

Source: https://www.liquor.com/ruby-hearts-cocktail-recipe-4797104

Tzatziki again

1 big cucumber or 3 small Persian cucumbers, finely chopped or grated

2 cups Greek/drained yogurt

2-3 cloves garlic, mortar-and-pestled with a little salt

2 tbsp chopped mint

2 tbsp olive oil

salt and pepper

Salt the cucumber, let it sit, rinse and drain on paper towels. Combine everything.

Source: https://cooking.nytimes.com/recipes/1016438-tzatziki

Sleek

2 bundles pak choi (or other greens)

1 cup black eyed peas (or other beans)

1 cup bulgur wheat, couscous, or quinoa, cooked (so, less than that raw - whatever makes 1 cup cooked)

1 large onion, sliced

4 tbsp olive oil

Caramelize the onion on low heat for a while, like 15 or 20 minutes. Boil the pak choi for a few minutes. Cook the bulgur. Combine everything, add salt and pepper. I substituted everything except the onion and it was still great.

Source: https://www.simplytrinicooking.com/sleek/

Muhammara

1 tablespoon crushed red pepper flakes or 1 small red chile
1/2 teaspoon ground cumin
3/4 cup walnuts, toasted
1/4 cup whole-grain bread crumbs
1/4 cup extra-virgin olive oil
2 tablespoons pomegranate molasses
1/4 cup tomato paste
2 to 3 roasted red peppers
1/2 to 1 cup warm water

1/2 teaspoon fine-grain sea salt

Puree. Add a little warm water as necessary to make the consistency work - want to get it to like hummus consistency. She says use a hand blender but a regular blender works fine.

Source: https://www.101cookbooks.com/archives/my-favorite-grilled-kabob-recipe.html

That rum and cynar drink

2 mint sprigs
1oz Cynar
1oz rum - book says white but I used Smith & Cross
1/4 oz absinthe, or less (book says Chartreuse
1/8 oz simple syrup
1/8 oz lime juice
1 dash Angostura bitters

Muddle 1 mint sprig. Add everything else, stir, strain into glass with other mint sprig for garnish. Also you can batch this.
Source: Amaro by Brad Thomas Parsons, called "the art of the choke" but edited

Scarecrow

1 1/2 oz Amaro Montenegro
1 1/4 oz bourbon
1/4 oz Fernet Branca
dash orange bitters
orange peel
Stir with ice, strain, garnish with orange.
Source: I don't know.